NYT Cooking: Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant

Pasta With Lemon, Herbs and Ricotta Salata

NYT Cooking: Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant

https://food52.com/shop/products/3540-signed-copy-a-new-way-to-dinner-by-amanda-hesser-and-merrill-stubbs

Signed Copy: A New Way to Dinner, by Amanda Hesser and Merrill Stubbs

https://food52.com/shop/products/3540-signed-copy-a-new-way-to-dinner-by-amanda-hesser-and-merrill-stubbs

White Bolognese, a meat sauce made without tomato, but with heavy cream and a combination of ground beef and sausage, is a variation you rarely see in America. It is outrageously good, and it comes together in about an hour. (Photo: Michael Kraus for The New York Times)

Rigatoni With White Bolognese

White Bolognese, a meat sauce made without tomato, but with heavy cream and a combination of ground beef and sausage, is a variation you rarely see in America. It is outrageously good, and it comes together in about an hour. (Photo: Michael Kraus for The New York Times)

Birthday Boeuf Bourguignon from Amanda Hesser

Boeuf Bourguignon 1

Garganelli Pasta With Fava Beans

Garganelli Pasta With Fava Beans

Boeuf Bourguignon from Amanda Hesser

Boeuf Bourguignon 1

Boeuf Bourguignon from Amanda Hesser

M. F. K. Fisher Among the Pots and Pans by Joan Reardon and Amanda Hesser #affiliate

M. F. K. Fisher Among the Pots and Pans by Joan Reardon and Amanda Hesser #affiliate

Food: Recipe Redux - 1907: Soupe à l’Oignon Gratinée - Amanda Hesser - New York Times

1907: Soupe à l’Oignon Gratinée

NYT Cooking: This authentic Mexican recipe came to The Times in 2002 by way of Amanda Hesser. She picked it up from Jemima (pronounced heh-MEE-muh), a woman who cooked for Amanda's family while they were on vacation in Mexico. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp wh...

Chicken Enchiladas

NYT Cooking: This authentic Mexican recipe came to The Times in 2002 by way of Amanda Hesser. She picked it up from Jemima (pronounced heh-MEE-muh), a woman who cooked for Amanda's family while they were on vacation in Mexico. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp wh...

Birthday Boeuf Bourguignon from Amanda Hesser

Boeuf Bourguignon 1

Birthday Boeuf Bourguignon from Amanda Hesser

NYT Cooking: Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking. It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking. This gives it the ideal balance of lig...

The Best Macaroni and Cheese

NYT Cooking: Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking. It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking. This gives it the ideal balance of lig...

Amanda Hesser's Rib Steaks with Parsley and Crouton Salad - The Wednesday Chef

Amanda Hesser's Rib Steaks with Parsley and Crouton Salad - The Wednesday Chef

This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Roasted Cauliflower

This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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