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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- 25 M
- 1 H, 15 M
- 26
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.
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.
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- 25 M
- 2 H
- 9
Linguini with Cheese and Pepper
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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- 15 M
- 35 M
- 0
Judy Hesser’s Oven-Fried Chicken
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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- 25 M
- 2 H
- 0
Truffled Egg Toast
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
- 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