If you’re stuck in a dinner rut and find yourself calling for delivery, picking up take out, or defrosting bland frozen dinners, let the founders of Food52 help you find a new way. Their secret to making home-cooked dinners, lunches and desserts throughout the week? Cooking ahead. You start with a flexible base made on the weekend, and transform them into new meals all week long. For example, tuna poached in olive oil on Sunday gets paired with braised peppers and romesco for dinner, then with spicy mayo for a sandwich and zucchini and couscous for a pack and go salad. Seasonal plans, grocery lists and cooking timelines help you along your way to more confident cooking. Our Cook Once, Eat Twice Recipes slideshow is also filled with recipes that do double dinner duty.
