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

Four pieces of Judy Hesser's oven-fried chicken in a oval glass baking dish on top of a linen cloth.

Judy Hesser’s Oven-Fried Chicken

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Mind-bogglingly crisp oven-fried chicken. And it’s sooo easy. Just shake, shake, shake chicken thighs in a bag of seasoned flour and bake unattended for a little while.

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.

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.

A tangle of cacio e pepe noodles in a white bowl.

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.

A plate of boeuf Bourguignon with roasted potatoes

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.

Slice of toast with scrambled eggs drizzled with truffle oil on a plate

Truffled Egg Toast

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