About Amanda Hesser

Amanda Hesser

Amanda Hesser is the co-founder of Food52, an award-winning cooking website. Before founding Food52, Amanda was a food writer for The New York Times as well as food editor for The New York Times Magazine, editor for T Living, and author of the NYTimes Bestseller, The Essential New York Times Cookbook. Amanda lives in Brooklyn with her husband and two children. @amandahesser

A slice of toast schmeared with Portuguese tomato jam on a decorative plate with a spoon resting beside it.

Portuguese Tomato Jelly

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Summer tomatoes are turned into a sweet jelly that’s a Portuguese classic. Use it as you would any jelly as well as with cheese plates.

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A purple plum torte with dripping juice on a baking pan, all on a cooling wrap

Plum Torte

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One taste and you’ll understand why this is the most popular recipe from The New York Times. A new American classic.

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A casserole dish with five chicken thighs that have been oven-fried set on top a dish towel

Judy Hesser’s Oven-Fried Chicken

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Mind-bogglingly crisp oven-fried chicken. And it couldn’t be easier to make. Just shake chicken thighs in a bag of seasoned flour, let it do its own thing for an hour or so in the oven, and dinner is done.

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Cacio e Pepe

Quick Cacio e Pepe

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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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Boeuf Bourguignon

Boeuf Bourguignon

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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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  • 25 M
  • 2 H
  • 9
Slice of toast with scrambled eggs drizzled with truffle oil on a plate

Truffled Egg Toast

posted by

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

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  • 15 M
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