If you are both the cook and the griller in your family, you can find yourself in some hairy situations as you dash between the grill and stove trying not to burn anything. To address this issue, I decided to come up with a dinner that could be cooked entirely on the grill. These lamb skewers can brown right alongside disks of eggplant and slices of country bread. All you have to do is manage the heat on the grill -- put the lamb in the hottest spot, the eggplant in the next hottest area, and the bread off to the side -- and assemble it all on a plate with a sprinkling of mint, feta, and lemon.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.