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).
Order nowPopular on Food52
19 Comments
Nicole L.
February 11, 2023
I’m going to make this for lamb I’m serving tomorrow. Can I make it a day ahead?
SaySchwartzAndBeSure
April 7, 2010
I have my mother's copy which is held together with duct tape. I use it all the time
Loves F.
April 7, 2010
Fannie hasn't failed me yet... The Fannie Farmer cookbook that my sister, mom, and I all have is like turning to your grandma for cooking advice!
J-Dizzle
April 6, 2010
Mmmmm, this sounds wonderful; and no gelatin, nor preservatives! Thank you Merrill!!
mrslarkin
April 6, 2010
Mmm...mm...I just might have to make some more lamb. Thanks for the recipe, Merrill. And, hoping no one will banish me to the food52 time-out room, I kinda like the day-glo mint jelly. Can you ever forgive me?? ;-)
MrsWheelbarrow
April 6, 2010
Mrs. Larkin, I've got a soft spot for that jiggly green jelly, too. I'm giving Merrill's a chance, for sure. It sounds so refined. And I have some leftover lamb.
lastnightsdinner
April 6, 2010
I think I'm going to have to whip this up to go with our lamb leftovers. Yum.
Catty A.
April 6, 2010
We had a store bought mint sauce which my husband loved, made with vinegar and no sugar! Glad to have this recipe for the future since we had chops for Easter with no leftovers. It sounds great! My sister said in England they have "minty sauce" which seems to be about the same thing.
Merrill S.
April 6, 2010
Yes, in fact that's why I grew up with it (my grandmother is from New Zealand, so my mother grew up eating a lot of traditional British dishes).
Lizthechef
April 6, 2010
This is not too late for the leftover lamb here - thanks! It sounds so fresh. Maybe my husband will let go of his neon green friend...
See what other Food52 readers are saying.