A New Way to Dinner

With their obsessively-detailed and clear directions (and lots of personal guidance), you’ll
learn how to turn make-ahead foundational dishes into meals throughout the week. The simple roast pork you make on Sunday will become warm pulled pork sandwiches with zingy homemade garlic mayo on Tuesday, and packed in your lunch with spicy, peppery greens throughout the week. Tips and tricks abound—Amanda and Merrill walk you through the storing, freezing, and reheating of all your components, and suggest ways to riff on their dishes. It’s like having them right there in the kitchen with you, whispering advice (and words of encouragement!) in your ear.
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