One taste and you’ll understand why this is the most popular recipe from The New York Times. A new American classic.
- 15 M
- 1 H, 30 M
- 50
About 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
Portuguese Tomato Jelly
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.
- 1 H, 15 M
- 1 H, 15 M
- 2
Judy Hesser’s Oven-Fried Chicken
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.
- 25 M
- 2 H
- 2
Quick Cacio e Pepe
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.
- 15 M
- 35 M
- 8
Boeuf Bourguignon
A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.
- 25 M
- 2 H
- 9
Truffled Egg Toast
Buttery, softly scrambled eggs arranged on toast and drizzled with fragrant white truffle oil. Sounds like supper to us.
- Quick Glance
- 15 M
- 15 M
- 0