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 for an hour or so in the oven, and dinner is done.
- Quick Glance
- 25 M
- 2 H
- 0
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.
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
- 6
Purple Plum Torte
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.
- 25 M
- 1 H, 15 M
- 28
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
Portuguese Tomato Jelly
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.
- Quick Glance
- 1 H, 15 M
- 1 H, 15 M
- 0