Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Drinking gimlets after work doesn't leave lots of time to make dinner.
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First of all, just because my kids have been out of town for a month does not give you the right to assume that was me sitting in a bar near Capitol Hill sucking down a gimlet straight up with colleagues several nights a week this month.
Okay that was me. Which means there was not a lot of time to make dinner. Don’t judge, emulate! If fussy cooking and excessive stove use is too much for you this summer, why don’t you check out Mushrooms on Toast.
Let’s break this down into Jenny yes and no:
Jenny yes: Best mushrooms, good eggs, extra tiny pat of butter in the pan, definitely brioche, chives if you have them.
Jenny no: Egg cups (you can crack your eggs in water with vinegar very carefully and remove them from the water just as carefully), sherry (better if you have it; if you do not use some wine), chervil (Jenny does not like the way it is spelled).
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).