Amanda Hesser, co-founder of Food52 and a former writer and editor at The New York Times, and Merrill Stubbs, a food writer and co-founder of Food52, discuss their cookbook, A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead. They offer a step-by-step guide to creating new dinners, lunches, and even desserts throughout the week by cooking ahead, planning menus and using leftovers creatively.
Slow-Cooked Pork Tacos
These tacos were inspired by a recipe I came across in Fine Cooking for chili con carne. I decided to make them with pork shoulder instead of beef, and I reduced the liquid and axed the beans to make more of a thick stew. Then, another thought: Wouldn’t this be good wrapped in tortillas? And I might as well make some quick-pickled onions while I was at it. At this point it looked nothing like the original, but all recipes come from somewhere, right? Like most slow-cooked dishes, this is even better after a day or two.