May We Suggest...

In this podcast, David chats with food writer and cookbook author Amanda Hesser about her The Essential New York Times Cookbook.

Crispy over-fried chicken could be any easier. A simple shake in a bag of seasoned flour, an hour or so in the oven, and you have dinner.

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Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.

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A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.

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Dinner doesn’t get any easier or elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.

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Buttery, softly scrambled eggs arranged on toast and drizzled with fragrant white truffle oil. Sounds like supper to us.

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Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.

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Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

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Melissa Clark, author of In the Kitchen with a Good Appetite, chats about her book, writing for the NY Times, and why burning garlic isn’t such a bad thing.

In our latest podcast, Dorie Greenspan discusses her new book, Around My French Table, and learns she is the recipient of a long-held crush.