Dinner doesn’t get any easier or more elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.
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
Judy Hesser’s Oven-Fried Chicken
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.
Plum Torte
One taste and you’ll understand why this is the most popular recipe from The New York Times. A new American classic.
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.
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.
Truffled Egg Toast
Buttery, softly scrambled eggs arranged on toast and drizzled with fragrant white truffle oil. Sounds like supper to us.