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The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser

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Notes about this book

  • RaySadler on June 07, 2013

    What a superb overview of the American Cookery tradition - and how it shows the difference between US and UK ideas and dishes. Loads of interesting recipes to be added to our ideas folder. Should I confess to never having heard of Craig Claiborne before this? We are perhaps far too parochial in our favourites.

  • feucht22 on January 28, 2012

    This book is an instant classic. Easily the most utilized on my shelf.

  • maldenruths on May 25, 2011

    I LOVE this cookbook. I love seeing the transformation of American cooking -- and cooking both the older and the modern recipes.

  • PrincessK on November 12, 2010

    Readers most rec'd: Purple plum torte, David Eyre’s pancake, Teddie’s apple cake, Chocolate dump-it cake, Ed Giobbi’s lasagna. Also rec'd Warm Fingerling Potato salad*; Brown sugar hazelnut cupcakes; braised short ribs; multigrain cereal bread; cherry blossom gelatin mold; prosciutto wrapped asparagus; top secret seasonal salad; cookies with a kick: triple chocolate pecan bites*; ancho garlic shrimp marinade & sauce; red-braised belly pork shang hai style*; farmhouse sugar cookies; borrachos; stuffed mac and cheese pie; garlic tomato soup from granny ania's; sweet spicy roasted pecans; sesame noodles; quinoa black bean salad*; south african cape malva pudding; richard's baby back ribs; paneer makhani; sesame noodles* (* is ed pick)

Notes about Recipes in this book

  • Raspberry vinegar

    • GardenFresh on August 30, 2011

      See also Nigel Slater's version at http://www.guardian.co.uk/lifeandstyle/2011/aug/28/nigel-slater-raspberry-vinegar.

  • Sazerac

    • twoyolks on May 17, 2016

      This is a nice cocktail with the sugar and bitters complimenting the rye well. I think I went a little heavy on the Peychaud's bitters as the result was a bit too strongly cherry for my taste.

  • Wine lemonade

    • Delys77 on October 31, 2011

      This really is a summer drink meant to be had in small quantities. The lemon and wine is a nice combination but it is quite sweet and isn't something you would normally have very much of.

  • Nicky Finn

    • Delys77 on October 31, 2011

      Very strong given the fact that it is all liquor with a bit of lemon juice, but very nice in flavour. Something you sip slowly and only have one of.

  • Bloody Mary

    • damazinah on December 21, 2015

      Very good Bloody Mary. You can also use V8 (regular or spicy), but may want to add a dash of salt to counteract the slight sweetness. I've also made it with lime juice in place of lemon, and I usually add a celery stick.

  • Sangria

    • twoyolks on April 19, 2016

      This is my favorite sangria recipe that I've made. There's a lot of fruit flavor that comes through in the sangria without overpowering the wine flavor. This uses a lot of fruit. Combined with the liquid, it filled my pitcher completely without any ice or club soda.

  • Hot buttered rum

    • britt on December 02, 2012

      This was just what I was looking for: a warming winter drink. I worried that this would be harsh with rum and spices, but it was not. A bit like eggnog but with less dairy. Sugar in the Raw packets hold about a tsp sugar each.

    • stockholm28 on December 07, 2014

      Suspect this is a standard recipe. Nevertheless, it is a nice winter drink.

  • Ginger lemonade

    • Melanie on February 23, 2012

      p26. Tasted nice and refreshing! I reduced the sugar to 1/4C and made four drinks from the recipe.

  • Hot chocolate

    • twoyolks on December 27, 2016

      This was a bit fussy to make and didn't seem all that much better than a hot chocolate mix. The chocolate flavor wasn't all that strong. The whipped cream melted into the hot chocolate.

  • La paloma

    • ltm on February 20, 2011

      p. 35

  • Ginger daiquiri

  • Saketini

    • britt on March 12, 2011

      Made with Hendrick's gin and nondescript sake. Light floral flavor. Quite taken with it.

  • Billionaire cocktail

    • Delys77 on March 17, 2012

      Pg. 40 I'm not a whiskey person but this was very good. Go very easy on these as they are powerful but quite nice. I used cassias a substitute and it worked very well. The balance between sweet and alcohol works very well.

  • The Normandy

    • twoyolks on November 27, 2015

      This was very good and makes a very good Thanksgiving cocktail. It has a flavor reminiscent of apple cider.

  • Blender eggnog

    • britt on December 02, 2012

      This is simple to prepare, and surprisingly good. I am very much a fan of the drinks section of this cookbook. The recipe warns that a full batch won't fit in an average size blender; however, the recipe easily fits in my Vitamix. We liked the nog better well chilled. I used Sailor Jerry spiced rum and Paul Masson brandy.

  • To sugar or crystallize pop-corn

    • Melanie on February 23, 2012

      p51. So amazing. Best caramel popcorn that I've ever made. Let the caramel mixture get nice and golden brown before stirring the popcorn through.

  • Florentine dip

    • Breadcrumbs on February 02, 2011

      p. 58 - uses 3oz cream cheese and 1 cup sour cream

    • Delys77 on October 31, 2011

      This has a sort of ranch dip quality to it. It is tasty and easy to make in the food processor.

  • Scotch eggs

    • Breadcrumbs on February 02, 2011

      p. 62 - NB this recipe is deep fried...

  • Guacamole tostadas

    • Breadcrumbs on February 02, 2011

      p. 67

    • PrincessK on February 06, 2011

      p. 67 works fine with canned beans, but you need to add water about 1/4 cup

    • Melanie on January 01, 2012

      Loved this. I made it to share with friends at a BBQ and it was a big hit. I roughly doubled the recipe and was glad I did. Instead of using dried beans I simmered the onion and garlic in some water until cooked and then stirred in tinned black beans. Simmered for 2 min before pulsing in food processor with spices etc. I also reduced the chilli and butter and cut the olives out completely. Also - I deseeded the tomatoes before chopping, reduced the cheese and halved the spring onions.

  • Sophie Grigson's Parmesan cake

    • Breadcrumbs on January 16, 2011

      Note: Hesser suggests serving this like Yorkshires

  • Feta spread

    • Melanie on February 23, 2012

      p71. Loved this feta and capsicum spread! I used dried chilli flakes and didn't worry about cooking the garlic. I simply roughly chopped the dip (away on holidays) and it worked well but probably would be better in a food processor.

  • Pork-and-toasted-rice-powder spring rolls

    • DKennedy on March 06, 2015

      P. 74 Good use for leftover roasted pork. The dipping sauce is fish sauce based, an interesting variation from many I've seen.

  • Nicole Kaplan's gougères

    • PrincessK on February 02, 2011

      p.76 apple says simple. And you could use Freezer bag snipped to pipe them. The dough can be made in 15 min or so, you could make in the afternoon and refrigerate before a dinner party.

    • Salt on May 24, 2011

      Easy, easy and very delicious. Have also made with goat cheese. These are a winner.

    • twoyolks on September 09, 2012

      I only ended up with about 14 gougeres when I made a half recipe.

  • Cheese straws

    • bloncosky on February 11, 2012

      The straws are cool but you can also just make regular "cheez-it" crackers from this recipe. They are way better than the store bought ones. I always substitute 1/4 cup or more of good Parmesan for the cheddar. Also, if you want to save the crackers for another day you will need to add 1/4 tsp baking soda so they will stay crispy. Otherwise you need to eat them when they are fresh.

  • Smoked mackerel on toasts

    • Breadcrumbs on January 16, 2011

      p. 80 - Hesser suggests Smoked Trout as an alternative to Mackerel

  • Buckwheat blini with crème fraîche and caviar

    • PrincessK on February 07, 2011

      p. 81

    • feucht22 on January 29, 2012

      Batter was very thick. Russian husband didn't recognize these as 'blini'.

  • Cheese ball with cumin, mint, and pistachios

    • Melanie on February 23, 2012

      p85. Somehow cheese tastes fresh and healthy! Instead of goat cheese I upped both the cream cheese and pecorino cheese. Made a huge ball of cheese! Can probably make two smaller balls instead.

  • Fried chickpeas

    • feucht22 on January 30, 2012

      The chickpeas really pop! Be liberal with the paprika if using the sweet variety.

  • The best spinach dip, with chipotle and lime

    • Delys77 on October 31, 2011

      Delicious and nuanced spinach dip

  • Pan con tomate

    • Breadcrumbs on February 13, 2011

      p. 91 - Chapter 2 - I love tomatoes and bread so of course this dish appealed. We’ve had variations of this in the past but it also seemed like the perfect accompaniment to Lidia Bastianich’s Swiss Chard and Scallion Frittata which was also on today’s brunch menu.Hesser does note the garlic should be submissive but ours was quite bold so K said he’d use a lighter hand next time. I actually enjoyed the boldness but I LOVE garlic. I’d never tire of eating this dish and would recommend it in a heartbeat.

  • Ricotta crostini with fresh tyme and dried oregano

    • twoyolks on July 08, 2016

      A nicely flavored ricotta spread for toasted bread.

  • Potato, ham, and piquillo pepper croquetas

    • feucht22 on January 30, 2012

      Makes for fantastic leftovers. (We only had a few leftover. Don't anticipate there being many left on the serving platter!)

  • Olive oil-tuna spread with lemon and oregano

    • feucht22 on January 30, 2012

      Pg 95. Didn't use a food processor, rather -- mashed together with a fork. Makes great work nosh.

  • Pickled shrimp

    • PrincessK on February 04, 2011

      pg 14, calls for 3 lbs shrimp and 14 bay leaves

    • mfto on December 26, 2011

      p 95 I made this as part of my Christmas dinner menu. Because I expected a range of ages and tastes, I at first used only 3 tesp of red pepper flakes. After sitting overnight in the refrigerator, I tasted and there seemed to be no heat at all. I added more pepper flakes but think the fresh hot pepper would be better. Also I felt it needed salt and I added a few splashes of fish sauce but still later added a little more salt. One guest raved about the shrimp. She also liked the lemon and onion. Everyone else had a taste but avoided a second taste. I am not going to rate because I don't feel I can accurately judge.

    • anniemac on December 30, 2015

      I have made this a number of times and it has always disappeared quickly. I also add a bit more hot pepper.

  • Málaga gazpacho

    • Yildiz100 on June 13, 2014

      A tasty non-recipe. It was a little too thick. Start with 3/4 cup water next time.

  • Mulligatawny soup

    • PrincessK on February 12, 2011

      pg 113 chicken may need longer than 20 mins

    • Queezle_Sister on January 05, 2014

      Twenty minutes gave me chicken that was 165 degrees inside. This Craig Claiborne recipe produced a delicious and complex broth - with a beautiful golden hue. Not a "5" because it only appealed to the adults. The two teenagers felt that there was a terrible bitter flavor. Not sure, but maybe the turmeric? DH loved it, though, and I felt that it had a very good flavor. We rated it 4 (out of 5).

  • Tomato soup 2

    • Linda513 on February 15, 2011

      p. 114 Needs fresh tomatoes, make in the summer

    • Delys77 on December 29, 2014

      Pg. 114 I made this with some lovely canned San Marzano's and it was delicious. I went with about half the recommended butter though. As it is written it would be too rich, with half the butter it is plenty I thought. The slurry will clump up, but when I put in the immersion blender everything smoothed out.

  • Flemish chicken soup (Waterzooi)

    • Delys77 on October 31, 2011

      I thought this was a great soup. Basic chicken soup with a very rich homey twist. The liaison of egg yolks and cream makes for a great flavour. You did put a good deal more broth than they suggested and it made for a better balance of meat to soup. Great dinner soup.

    • twoyolks on January 08, 2016

      The chicken was mostly bland. The sauce mostly tasted of cream and lemon. The sauce never thickened more than a small amount for me.

  • Scotch broth

    • Delys77 on November 20, 2011

      Pg 116 This is definitely a great comfort food type of soup. I used lamb shanks as I couldn't get chops and it worked very well. Super flavourful soup with a nice thick consistency. Can make this into a meal with the addition f soe nice bread and a salad.

    • meggan on December 29, 2016

      Great soup - I replaced the turnips with potatoes and used pear barley which only takes about 30 minutes to cook and does not need to soak. I also used leftover lamb from Christmas so it did not need to cook either. These shortcuts make this an easy to throw together recipe for a weeknight.

  • Garden minestrone

    • Delys77 on October 31, 2011

      I was a bit doubtful of the method given that there was no water, but the result is quite good. The simple, earthy, and sweet flavours of the veggies and beans really come together to make for a lovely flavour. The only this is that it is more of a veggie stew than a soup.

  • Cream of carrot soup

  • Greek lentil soup (Faki)

    • PrincessK on February 05, 2011

      (pg. 121) Pretty good lentil soup for a meatless, water based soup. While it did take non-active time, it was super quick to put together. Soak the green lentils in warm water for an hour (I did use the le Puy lentils despite Hesser's instructions to use regular green lentils). Then, boil the water with lentils and add chopped onions, garlic, celery, and canned tomatoes. Simmer with the lid on for an hour. Then add herbs (bay leaf, sprigs of parsley and either mint, basil or oregano), salt and pepper, and a couple of T of olive oil. I used dried oregano. Cover and simmer for another 1.5 hours. Stir in red wine vinegar. Not as good as Marcella's but it is healthier and still tasty.

    • Yildiz100 on August 09, 2015

      This was good but very similar to other lentil dishes I make, so I am not sure if we will repeat it. My three year old loved it so maybe we'll make it occasionally.

  • Fish soup with vegetables (Soupe de poisson jardinière)

    • TrishaCP on August 18, 2012

      Many ingredients and lots of chopping but big payoff in flavor. The anise liqueur is a must (I used herbsaint).

  • Sicilian mushroom soup (Zuppa di funghi Siciliana)

  • Pumpkin-black bean soup

    • Laura on February 19, 2011

      This recipe is nearly identical to one that was published in Gourmet in 1996 and which I've made numerous times since then. If this is anywhere near as good, it's a winner!

    • krobbins426 on February 16, 2012

      Came out great. Nice texture - it was almost creamy.

  • Black bean soup with salsa and jalapeño corn-bread muffins

    • bloncosky on February 13, 2012

      Canned beans can be substituted in this recipe, if this is the case you only need 4 cups (1qt) or so of chicken stock. Andouille sausage can be used instead of the bacon and (2) cups of corn can be added to change up the recipe.

    • bloncosky on February 13, 2012

      One note about the corn-bread muffins, they need some sugar 2-4 tbs to make them good. Otherwise it is a fine cornbread recipe.

  • Speedy fish stew with orange and fennel [Marian Burros]

    • PrincessK on February 13, 2011

      Pg. 133 Sautee onion and garlic until onion has softened. Add white wine, crushed canned tomatoes, tomato paste, orange zest, fennel seeds, dried thyme, bay leaf and S & P. Cover pot. Cook 10 mins. Slice white fish fillets or steaks (haddock is good) into 2" pieces, add. Cook for a few minutes just until fish is done.

    • TrishaCP on April 08, 2012

      A lovely dish- the orange zest really makes it sing. Bump up the fennel seeds to a teaspoon if you are a fan of that flavor- the 1/2 teaspoon worked for my husband, who is only iffy with fennel, but I love it and could have used more.

    • Laura on October 08, 2016

      Pg. 133. A Marian Burros recipe published in the NYT in 1991, so an oldie, but a goodie. The sauce is redolent of the orange zest and fennel seeds (I used a full tsp of fennel) and conjures up the Mediterranean. The recipe is very simple and takes no time to prep and cook. I used Barramundi for the fish. My only issue with the dish is that I found the sauce to be a little too thick -- I might cut back on the tomato paste next time.

  • Butternut squash and cider soup

    • PrincessK on February 05, 2011

      p.136

    • Delys77 on January 21, 2013

      Pg. 136 This was a total fail as written. About half the liquid in the dish is apple cider, plus there is half an apple as garnish, all together making this soup far far too sweet. I ended up having to go out and buy another squash, which I diced and then simmered in the finished soup, then reblended. After tasting it was much better, but I still added a bit of cayenne to give it a different dimension. With the additional stock to thin, the doubled squash, and the cayenne it was good.

  • Turkish split-pea soup with mint and paprika

    • PrincessK on February 05, 2011

      p. 140 It comes together pretty easily. Soak split peas overnight. Saute onion then add broth, peas, carrot, bay leaf and cook until soft. Then add spinach and paprika. Wilt the spinach and then puree. Season with s and p and then serve with greek yogurt, mint and additional paprika. This was tasty and quite healthy. Tastes even better the third day. More virtuous than delicious.

  • Winter borscht

    • krobbins426 on June 30, 2011

      Takes a long time, but came out fantastic!

    • wcassity on January 01, 2012

      I make this once every winter - amazing. Sweet and rich.

  • Creamy farro and chickpea soup

    • Linda513 on February 15, 2011

      p, 143 Really good, rich and thick. Next time used canned chickpeas instead of dried to save time.

    • TrishaCP on April 08, 2012

      A delicious winner of a soup from Paula Wolfert. This is comfort food at its best- a delicious way to use farro. I used canned chickpeas and would again.

  • Hanoi beef soup (Pho bo)

    • smtucker on February 13, 2011

      Delicious. Boiled bones for 3 minutes, drained, then proceed with recipe.

  • Clear steamed chicken soup with ginger

    • Delys77 on October 31, 2011

      Very rich and flavourful and mindlessly simple. The ginger and green onion really come through and the fragrance and flavour of the Shao Xing wine is perfect.

  • Roasted squash soup with cumin

    • smtucker on October 23, 2011

      next time, roast squash in cubes for longer to concentrate flavors. squash seeds were too woody, substitute sunflower seeds or garlic croutons. quarter cup of cream was plenty. Some sauteed shallots might be a nice addition. First course soup- perfect before a heavier meal.

    • Delys77 on October 31, 2011

      The vinegar and cayenne give the soup a nice complexity. Go easy on the cumin and to Kenny's taste don't bother with the seed garnish.

  • Basic corn chowder

    • Delys77 on October 31, 2011

      I added the bacon but not the cream. Overall the consistancy is a bit thin and the colour is odd due to the milk

  • Cauliflower soup with cremini mushrooms and walnut oil

    • Delys77 on March 12, 2012

      Pg 149 This is a cross between cream of mushroom mad cream of cauliflower. Overall the result is relatively subtle but there are some very nice nuances, especially from the mushrooms. Overall I would say this is a nice soup with a touch of richness from the cream and some food flavours. I don't think the walnut oil does a whole lot, it is perceptible but I'm not sure it is really worth it.

  • Watermelon gazpacho

    • DKennedy on July 17, 2015

      Absolutely awful.

  • Carrot and fennel soup

    • PrincessK on February 07, 2011

      page 151-152

    • DKennedy on February 15, 2011

      Very nice soup. the orange juice really makes it come together.

    • Delys77 on October 31, 2011

      This is a pretty good soup, especially considering it is water based. The sour cream and the orange are nice edition, but it does need to sit a bit as the flavour is flat if you eat it straight out of the gate. Could be a bit more orangey.

    • feucht22 on January 30, 2012

      Be light with the OJ right away and add more to taste. Could benefit from using vegetable stock vs. water.

  • Laotian catfish soup

    • PrincessK on February 09, 2011

      p. 154 Chop or dice catfish, garlic cloves, Thai bird chilies, lemongrass, shallots, ginger and basil. Mix peanut butter with some of the coconut milk, then set aside. Heat oil in a large skillet. Saute garlic, chilis, lime leaves, lemongrass and shallots. Add chicken broth, fish sauce, lime juice and ginger then bring to a slow simmer. Add peanut butter mixture, then fish and remaining coconut milk. Simmer until the fish is cooked through. Garnish with chopped basil and cilantro. Serve with jasmine rice.

  • Butternut squash soup with brown butter

    • Delys77 on October 31, 2011

      Very complicated but very delicious. Best butternut soup yet.

  • Oyster chowder

    • meggan on November 06, 2013

      Very simple recipe that lets the oyster shine through as it is lighter than most chowders and gets its thickness from the potatoes. I would consider pureeing the potatoes with an immersion blender in the future.

  • Red lentil soup with lemon

    • L.Nightshade on March 13, 2011

      A very easy and attractive soup. After a few minutes prep, cooking time is only one half hour. The red lentils and carrots make it a pretty color, sparked by the cilantro and a dusting of chili powder. The sweetness of the carrots is balanced with the tartness of lemon juice and the earthiness of cumin. A shot of color and flavor for a winter day. Tried it in the slow cooker, not very successfully.

    • PinchOfSalt on March 14, 2015

      Made this using Aleppo pepper in place of the chili powder. Very tasty and satisfying - a definite winner. Don't forget to add the cilantro at the end and to add enough lemon juice. They are essential. This is an easy recipe that cooks in no time once you have done the modest amount of prep work. A keeper, for sure!

    • PinchOfSalt on March 26, 2015

      Made this again. 1 teaspoon of Aleppo pepper in place of the chili powder was perfect. All of the juice from a small lemon was good, a bit more might have been better. Yum!

    • nyb34 on March 06, 2017

      Delicious! I've made it twice in the last month, each time adding chopped kale at the end to make it a bit hardier. Will repeat again and again!

  • Salade à la Romaine

    • PrincessK on February 05, 2011

      p.171 maybe more lemon juice, less onion juice

  • Caesar salad

    • PrincessK on February 07, 2011

      Per JoanN, not the best technique, though fine flavorwise.

  • Raw spinach salad

    • smtucker on February 13, 2011

      Excellent salad. Particularly enjoy using shallots and Champagne vinegar, but rice wine vinegar also works.

  • Spicy orange salad Moroccan-style

    • PrincessK on February 05, 2011

      p. 181, could use more olives perhaps

    • unrealmeal on March 13, 2011

      I adored this recipe. As the intro says, oranges and olives are a revelation. I used big pitted black cerignola olives, and it was the perfect ratio of olive to orange. I also used about a full teaspoon of garlic rather than the 1/2 that is called for in the recipe, as we tend to be big garlic fanatics in my house. In retrospect, though my fiance and our roommate both loved it as I made it, I thought the garlic was a little heavy handed. Next time, I'll stick with what the recipe says.

  • Spicy cucumber salad

    • Delys77 on October 19, 2011

      For me this salad isn't a winner. The bruising of the cucumber makes for a slightly unappealing texture and the colour that the soy and sesame produce is unappealing. I also found the sesame over powering.

  • Gigi salad (shrimp, bacon, and green bean salad)

    • clbeth3 on July 10, 2011

      Great light salad!

  • Mezzaluna salad

    • Delys77 on July 30, 2012

      A pretty good salad but nothing to write home about. The slightly bitter greens are well balanced against the sweetness of the balsamic. The texture is also nice with some good crunch from the fennel and softer components such as the artichoke. For some reason, despite the nice balance, it was just ok.

  • Winter slaw with lemon-and-orange dressing

    • PrincessK on February 04, 2011

      Blue room described this as woeful. p.185

  • Moroccan carrot salad

    • PrincessK on February 13, 2011

      pg 187

    • L.Nightshade on March 11, 2011

      I made this salad to go along with the Choresh Qormeh Sabzi. It was the perfect contrast of color and taste. This dish is very simple to prepare, you just need to allow for six hours of marinating after preparation. I used a rainbow bunch of carrots, so the yellow, white, orange, and purple carrots looked great with the chopped cilantro (I used the slice and boil method, not the grating method). The dressing is a tasty mix of salty and sweet, plus coriander and cumin. I'm looking forward to trying the same dressing over roasted golden beets.

  • Arugula, pear, and Gorgonzola salad

    • TrishaCP on June 22, 2013

      A good version of the basic pear and blue cheese salad- I subbed walnuts for the pine nuts.

  • Docks coleslaw

    • bloncosky on March 24, 2011

      This recipe sounds odd but it is really good. One of the best.

  • A loose interpretation of Cobb salad

    • Delys77 on October 31, 2011

      We cut the eggs into small pieces and semi hard boiled them instead. Super tasty little salad. Also nice with a little tomato.

  • Warm eggplant salad with sesame and shallots

    • L.Nightshade on March 11, 2011

      Using the microwave to cook the eggplant made it a very easy dish to prepare. I used tahini in the dressing, not having japanese sesame paste or peanut butter, and I briefly toasted the sesame seeds. I also used the mint and basil combination. What a wonderful and surprising combination of flavors.

  • Stuffed tomatoes

    • TrishaCP on June 22, 2013

      A good basic recipe for stuffed tomatoes that can be easily tweaked for your own personal preference in terms of meat (or not), herbs and spices.

  • Asparagus salad

    • unrealmeal on March 13, 2011

      For the dressing, I used only 1/2 a cup of oil (canola, specifically), and maybe 2T of vinegar (I actually used red wine instead of white wine vinegar). This made for a dressing-like sauce rather than a thick mayo, but was much ligher in calories and still really delicious. Next time I'll use white wine vinegar; that was just inattentive reading on my part, ha!

  • Creamed onions

    • Breadcrumbs on January 16, 2011

      p. 218 - I think these would be good w a roast chicken or guinea hen along w the porcini bread stuffing from this same book

  • Yette's garden platter

    • PrincessK on February 07, 2011

      Pg. 220 Could easily be vegetarian main dish. Sliced potatoes and zucchini are layered, one layer for each vegetable. Peeled/cored/seeded/chopped tomatoes are combined with parsley, garlic, chopped onions S & P & EVOO then spread over top of the vegetables. Bake at 350F for 1 1/2 hours. Gio thought it needed more seasoning. A 9"X11" pyrex is not big enough as it barely held all the vegetables--needs a larger dish. She also included dried thyme and 1/2t cayenne in tomato mixture, and seasoned with S&P and dried thyme between layers.

  • Stuffed green peppers (Poivrons verts farcis)

    • PrincessK on February 16, 2011

      Pg. 223 Saute mixture of Italian sausage (either sweet or hot, about 3 large) with casings removed mixture until no longer pink. Add onions, garlic, curry powder, S & P to and cook for 8 minutes. Mix in a bowl with cooked rice, broth and a lightly beaten egg. Blanch peppers for a minute, halve, de-rib, seed, then stuff. Place the stuffed pepper halves in a baking dish, mix breadcrumbs and Parmigiana and sprinkle over, drizzle EVOO overm then put into a pre-heated 400F oven. Bake for 20 minutes then turn the heat down to 375 and continue to bake another 25 minutes.

  • Ismail Merchant's spinach puree (Palak bharta)

    • twoyolks on June 30, 2013

      This tastes strongly of onions and very little else.

  • Al Forno's roasted asparagus

    • Delys77 on October 31, 2011

      This technique does yield a much nicer result with great texture. 10 minutes should be plenty.

  • Spinach Roman style

    • twoyolks on November 18, 2016

      This didn't seem vastly different than any other spinach sautéed with garlic recipe. Neither the raisins nor the pine nuts added much.

  • Red cabbage glazed with maple syrup

    • meggan on February 02, 2016

      Yum. What doesn't maple syrup make delicious though?

  • Curried root vegetable stew with dumplings

    • Delys77 on October 31, 2011

      This recipe has good bones but needs a bit of work. In the end you didn't make the dumplings you served with Beijing Baked Breads (could also do rice). The flour thickening worked pretty well but make sure to incorporate all of the paste so you don't have any lumps. Also I might go with 1.25 tsp of curry powder, or cut the curry back and use some other indian seasonings that might go well with the sweet lightness of the root vegetables. Makes 3 meal sized servings.

  • Caramelized endive

    • PrincessK on February 14, 2011

      Pg. 238 Melt butter in a skillet. Halve 3 Belgian endives, season w S&P, place cut side down in skillet until browned. Sprinkle browned sugar and lime juice over. Cook for another 15 minutes, until tender.

  • Chilled sesame spinach

    • britt on April 20, 2011

      I thought this was pretty terrible. Mine tasted like white vinegar! and white pepper! It might taste better if the white vinegar were replaced with rice vinegar.

  • Beet tartare

    • krobbins426 on January 30, 2013

      Love this dish. Works best when I do this in my food processor and not a blender. Putting the salad together doesn't take too long - 15 minutes tops. But need to roast the beets ahead of time.

  • The most voluptuous cauliflower

    • britt on October 28, 2011

      So good. But I think I must have flubbed something because the sauce was thin, very liquid.

  • Savory bread pudding

    • Breadcrumbs on January 16, 2011

      p. 242 - Technique is a HUGE pain it seems, lots of prep work, veggies cooked separately, leeks to be sliced as thin as filaments, baking process is 2 parts, bake, invert broil! Hesser swears it's worth it. Wait and see if someone raves about this on COTM thread!

  • Roasted cauliflower

    • PrincessK on February 11, 2011

      Pg 240, Toss florets in EVOO, sea salt and freshly ground Tellicherry pepper, roast in a 375F oven until caramelized.

    • Melanie on February 17, 2012

      So simple yet results in amazing flavours that seem quite complex. Delicious.

  • Escarole with pan-roasted garlic and lemon

    • PrincessK on February 11, 2011

      Pg. 249, Slice 10 cloves garlic thinly, then simmer 25 mins in EVOO on very low heat. Slice escarole thinly, rinse. Add to pan with garlic. Turn off heat. Toss escarole with the EVOO and garlic. Add lemon juice and salt and combine. At this point one can either toss lemon wedges with the escarole, or serve wedges on the plate to be squeezed as desired.

  • Mushrooms with manzanilla sherry

    • unrealmeal on March 13, 2011

      Served this with over mashed potatoes as a side -- spectacular. I used amontillado sherry instead of manzanilla, since it's what I had. It made for probably a slightly sweeter result, but it was really delicious. I also used more than just a sliver of garlic (I sliced a small clove into paper-thin slivers and used the whole thing) and it was quite spectacular.

  • Rachel's green beans with dill

    • twoyolks on July 15, 2015

      These taste exactly like what you'd expect green beans with dill to taste like.

  • Broccoli puree with ginger

    • Jane on February 14, 2011

      I'm always on the lookout for more interesting ways to cook broccoli. This was considerably more time-consuming and pan-dirtying than steamed broccoli but also much more delicious. Thinly sliced onion, chopped garlic and a slice of ginger are softened. Then heavy cream is added, simmered then the ginger slice is removed and the cream is set aside. The broccoli is boiled until tender then pureed in the processor with half the cream/onion mixture. She suggested adding some of the broccoli cooking water if it's too dry but mine was on the too damp end of the scale so not necessary. Then the rest of the onions/cream mixture is added and pureed again. Some ginger juice is added which you have previously grated and juiced. I was a bit concerned that the onions were going to create too much texture for a smooth puree but ir worked out fine, though it wasn't as silky as a puree with just broccoli. The ginger flavor was very subtle, not surprising I suppose in the way it was cooked.

    • Laura on June 20, 2012

      Pg. 253. This was a total failure for us. We followed the directions exactly and yet we ended up with a puree that was better served in a bowl with a spoon than on a plate. It also had little flavor.

  • Black-skillet okra

    • mfto on September 03, 2013

      The serving suggestion of sliced tomatoes, cucumbers and fried chicken in the original published recipe is the same as my mother's during my youth in the South. My mother had two ways of serving okra, fried as in this recipe or simply boiled. Fried okra was for my brother and the boiled for me. Years later when I visited with my daughters, Mother always fried the okra and my daughters do the same in their homes today. In my house, okra is boiled because I was fortunate to marry a husband who loves it boiled and "slimy" and he is a first generation American!

  • Ratatouille with butternut squash

    • Delys77 on May 27, 2012

      The addition of squash and the cumin and cilantro makes this ratatouille slightly different and very satisfying. I enjoyed it quite a bit but it was still not the spectacular ratatouille I'm looking for. Also good to note that this makes quite a bit of ratatouille.

    • monica107 on October 14, 2013

      An interesting twist on ratatouille that is great for the overlapping seasons, when summer produce is winding down and winter squashes are becoming available.

  • Asparagus with miso butter

    • unrealmeal on March 13, 2011

      This was wonderful. A couple notes: 1. The asparagus really need to be in a pan with room in order to get the tips crispy and delicious. Overcrowding will steam them and make them a little limp and lifeless. 2. I omitted the poached egg because my fiance isn't a fan of runny eggs, but suspect that it would make this phenomenal. I was going to try it with poached quail eggs, thinking he'd at least try it in that capacity, since they're smaller, but Whole Foods was out of them when I went to buy them. I suspect that would be off the hook, though. 3. Miso butter is perhaps the new favorite thing in our household. The fiance declared that he wants it on everything now, and had to restrain himself from licking his plate, ha!

  • String beans with ginger and garlic

    • PrincessK on February 02, 2011

      per JVHcook, "As an everyday recipe it was pretty good, although nothing really special.", pg 260

  • Wilted chard with pickled red onion

    • Breadcrumbs on February 21, 2011

      p.261 – Chapter 5 - Loved this dish! Its almost counter intuitive to add pickled onions to already bitter chard but somehow the onions (which have a small amount of sugar in the vinegar mix) seem to brighten and elevate the chard. Prep is straightforward and relatively quick. Hesser notes you may need additional water & vinegar to submerge the onions and I did, 1/3 cup of each. Onions are then weighted down for at least 15 minutes. Mine pickled for about an hour before we were ready to serve dinner. Hesser suggests that you boil the chard until tender however I prefer to steam it in the microwave to save time and dishes. Just prior to serving, oil is heated in a skillet over medium heat then crushed garlic and the chard are added and tossed to coat before seasoning to taste. Chard is then plated and topped w some of the onions. Remaining onions are passed at the table. This dish is wonderful; the onions really take it to the next level.

    • krobbins426 on June 20, 2011

      My husband loves this dish. I needed extra water and vinegar for the onions. We also saved the onions for several weeks in the fridge and made chard on several other occasions. The onions only improved with time.

  • Broccoli rabe oshitashi

    • PrincessK on February 05, 2011

      p. 262 Boil broccoli rabe until crisp-tender in salted water, shock and drain. Then dress with a paste made of roasted sesame seeds, mirin and soy. Can add a little sugar to balance the flavors. Also works with spinach, green beans, bok choy, chrysanthemum greens. Perhaps the proper name should be broccoli rabe goma-ae (sesame dressing). Ohitashi comes from the verb hitatsu which means to soak or to steep and it’s typically boiled greens with soy sauce and dashi.

    • L.Nightshade on June 04, 2011

      I picked up kale rabe at the farmer's market, and used it in this broccoli rabe recipe. I didn't cut it up, I wanted the whole stalks on the plate. I agree with BigSal that this is not really like oshitashi (not because I am familiar with the etymology of the word as is BigSal, just because I've prepared and been served a fair amount of oshitashi). But I found it very tasty nevertheless. I was tempted to speed up the recipe by making a dressing with tahini instead of roasting and grinding sesame seeds, but I'm glad I didn't. I really enjoyed the fresh roasted sesame taste. After adding the soy sauce and mirin to the ground sesame, the sauce was very pasty, so I did add a little warm water as suggested.

  • Fried corn

    • twoyolks on July 26, 2016

      A really nice rendition of fried corn. There's just enough heavy cream to compliment the corn. I used homemade bacon which was a bit too strong. If using a particularly flavorful bacon, I'd cut back on the amount of bacon and add butter. The instruction to add the corn is missing from the recipe but it's pretty clear it's done when adding the onion.

  • Latkes

    • meggan on February 02, 2016

      The best! So light and fluffy! L'chaim!

  • Maida Heatter's Cuban black beans and rice

    • PrincessK on February 06, 2011

      p. 281 Just cook rice the normal way.

    • eyepaint on October 15, 2014

      p 281-2

  • Roasted potato salad

    • PrincessK on February 18, 2011

      Pg. 285 Season baby potatoes w S & P, minced garlic, and EVOO. Toss in a baking dish in a single layer. Roast at 425F oven for 30 - 40 mins. Meanwhile, make the dressing. Whisk together whole grain mustard& red wine vinegar. While whisking, drizzle EVOO until dressing is smooth. Toss roasted potatoes into the bowl and mix gentle with the dressing. Sprinkle with minced chives (scallions work ok) and rosemary.

    • annwagner on November 01, 2016

      Good with small organic yukon gold potatoes.

  • Sweet potato casserole

    • LaPomme on January 13, 2012

      This is my go-to sweet potato recipe. It is simple to execute, and doesn't drown the sweet potatoes in cloying sweetness and spice. The natural flavor of the sweet potatoes themselves shines through.

  • Fresh corn griddle cakes with Parmesan and chives

    • Melanie on February 23, 2012

      p294. I had some issues with this recipe but that was due to user error - I had a temperamental pan and didn't grate the corn so the mix didn't hold well. Definitely make these small. I probably prefer the Bill Granger corn fritter recipe to these although I like the idea of using some parmesan.

  • Puree of peas and watercress

    • Breadcrumbs on January 16, 2011

      p. 296 - I can imagine this would be spectacular beneath a piece of perfectly roasted fish.

  • Sweet potatoes Anna

    • PrincessK on February 09, 2011

      p. 297

    • damazinah on August 13, 2015

      had this in a restaurant paired with a crispy-skin pan roasted salmon fillet - very good

  • Cabbage and potato gratin with mustard bread crumbs

    • n_l_m on January 23, 2011

      This dish is much more cabbage than potato gratin. Very good, even to the non-cabbage lovers in the group. I wouldn't leave out the bacon or greyere- they're essential. Excellent.

    • PrincessK on February 11, 2011

      p. 298 perhaps not as good as other, more simple braised cabbage recipes

  • Italian roast potatoes

    • Jane on February 14, 2011

      These were really easy to prep and then just roast in the oven for an hour while I got on with the rest of dinner. The only disappointment was that the garlic was completely overcooked and rock hard. I left the cloves unpeeled but it didn't help. Next time I will add them half way through. I loved the crunchy exterior and soft insides of the potatoes. I served these with Breaded Chicken Breasts with Parmesan Cheese p.465 and Broccoli Puree with Ginger p.253.

    • PrincessK on February 14, 2011

      p. 300 1-inch potato cubes (2.5 lbs) tossed with olive oil (1/2), 12 cloves of unpeeled garlic and lots of oregano then oven-roasted UNCROWDED for about an hour. Check after 45 mins. Kosher salt after roasting. Serve right away. Maybe add garlic halfway through so they aren't so overcooked and hard?

    • Laura on June 20, 2012

      Pg. 300. These are really good. I think the suggested cooking time is too long -- ours were done in about 50 minutes. We added the garlic at the 30 minute mark and that seemed to be exactly right. These were crunchy on the outside and soft on the inside. Made a nice accompaniment to grilled NY strip steaks.

  • Flattened potatoes (Potato "tostones")

    • LaPomme on February 10, 2011

      page 301

  • Crispy tofu with shiitakes and chorizo

    • PrincessK on February 05, 2011

      p. 302 The tofu never got crispy. I used ground pork seasoned with black pepper & a little smoked salt.

  • Fettuccine alla Romana

    • PrincessK on February 05, 2011

      p. 310 simple and quick Simple process: boil the pasta, drain briefly, and add, still moist, to a warm bowl w/4 T butter. Add warm cream, cooked peas, and parmigiano. Toss. Grind some black pepper over it.

    • Breadcrumbs on February 25, 2011

      p. 310 - Scrumptious, simple, super-quick! This dish is a triple threat and what more could you ask for! Reminiscent of the much-loved pasta Carbonara, this dish was a real hit at our house. I did make a couple of changes along the way. The recipe calls for freshly cooked peas. As opposed to doing this separately, I simply add the peas to the pasta during its final moments of cooking to save time and dirtying another pan. Also, I used Seranno ham instead of Prosciutto. Finally, instead of warming a serving bowl to prepare the sauce, I simply used the already warm pasta pot to melt the butter and assemble the sauce and pasta. I then plated the pasta into the individual serving dishes that had been warmed. This was a wonderful dish, I'll be making it again. K10

    • Delys77 on October 31, 2011

      This is a simple dish with only a few ingredients but is is great. Follow the instructions specifically and you'll get a nice main for two. It is a bit on the rich side but there is very little meat so it isn't too bad for you. Go a bit heavier on the pram than she suggests.

  • Noodles Romanoff

    • feucht22 on January 30, 2012

      Didn't use Tobasco (didn't have any, shame on me) -- and I regret it. It certainly didn't prevent us from diving in, though.

  • Le Cirque's spaghetti primavera

    • Breadcrumbs on February 04, 2011

      pgs 314-316 - Don’t try this at home . . . at least not on a weeknight! Good heavens, this is such labour-intensive, multi-pot using dish I was simply too exhausted to review it afterwards! No kidding. In fairness, Hesser mentions, and I quote, -all twelve pain-in-the-neck steps- to make this recipe and somehow I missed that on first pass of the lengthy head notes. Pity. In this case all that effort failed to produce a remarkable dish. I’d describe this as mediocre, at best. Full prep described in my Chowhound post. The last time I made pasta primavera I had big hair and listening to the likes of Duran Duran, INXS, Soft Cell and Bon Jovi on the radio. I can assure you that it never took me much time to throw together back then, I was too keen to go out and have fun to be spending so much time in the kitchen. That said, the next time I’m craving this dish, I’ll be pulling out my old recipe and trying to forget this latest experience.

  • Pasta with vodka

    • mirage on May 15, 2011

      Subtle but nice

    • bebemoche on December 03, 2016

      Cut both the cream and the butter in half, used slightly more tomato. Delicious!

  • Macaroni with ham and cheese

    • PrincessK on February 05, 2011

      Use 1/2 and 1/2 instead of heavy cream and just free pour until the sauce looks right. bake it at 350, not 425 but I think next time I make it I'll go with 425.

    • Delys77 on December 05, 2014

      Pg. 319 Overall a very tasty mac and cheese. Come together in about an hour and the results are rich and very satisfying (along with a salad). Be careful not to over salt since you have parm, ham, and cheddar. Bechamel seems thin but firms up nicely in the oven. went with 1/2 cup of cream and it was plenty.

  • Risotto with radicchio and sausage

    • damazinah on October 03, 2015

      Good, will probably add another Italian sausage next time. Also, I couldn't find radicchio and endive, so I used arugula instead. Doesn't keep very well.

  • Catalan vegetable paella

    • Delys77 on October 31, 2011

      The lemon really brings this up. You should probably cook for about 23 minutes as the 20 was a bit short. You can go a bit heavier on the Paprika. Very tasty and quite healthy. Much like a traditional paella you used Bomba rice instead of Arboria as the book suggests

  • Orzo with pine nuts and basil

    • Delys77 on June 03, 2013

      Exceedingly simple but also very tasty. I added a touch of lemon juice.

  • Farfalle with leeks and sausages sauce (Farfalle ai porri e salsicce)

    • Breadcrumbs on February 27, 2011

      p. 329 – Chapter 7 With simple ingredients that I always have on hand, this seemed like an ideal quick and easy weeknight meal. This is a meal where the sum of its parts far outshines the individual ingredients used to make it. We loved this dish and without a doubt will have it again. This recipe calls for a pound of pasta, which seemed excessive given the quantity of sauce. We used half a pound of pasta, which was plenty. The dish is tossed w some fresh Parmesan. We really enjoyed this dish. I can imagine numerous variations that will give this dish legs for years to come . . . using asparagus instead of peas, a spritz of lemon juice and some zest added to the sauce, addition of hot chilli flakes, variations on the type of sausage or, even using boneless skinless chicken in place of sausage. This is a keeper, I’m happy to recommend it.

    • L.Nightshade on June 11, 2011

      Thanks to the helpful suggestions on COTM, I halved the pasta for the same amount of sauce. I also threw some garlic greens in with the leeks. Otherwise, as written. Some of the pasta recipes I've been trying lately remind me of how I used to cook in my younger days. Dinner was frequently pasta with whatever vegetables and protein I had on hand, topped with a little cheese. But this was a pretty tasty version.

    • LaPomme on January 18, 2012

      Made it with whole wheat farfalle and chicken sausage, and it turned out great. I added an extra quarter cup of chicken broth, and a handful or two of extra peas, and made it with the full pound of pasta. This one will definitely go into regular rotation.

    • Melanie on February 23, 2012

      p329. Wow, what a winner. Make all of the sauce for half the quantity of pasta ie serves 2. I used water instead of stock. I made this with penne and thought it was great, a lovely creamy sauce.

    • Laura on May 20, 2012

      Pg. 329. Made this for the first time this evening and it was a hit. Following the advice of previous reviewers, I cooked only 8 oz of pasta and that was plenty. Had sweet Sicilian pork sausages from the vendor at my farmers market and they were perfect in the dish. Also used fresh asparagus in place of the peas. Cut the asparagus into 2-inch lengths and added at the same time as the broth, did not pre-cook. Great comfort food. In the future I might add greens as well. Also in the future, I might double the recipe, as we have only about 1 serving of leftovers! :(

    • Cheri on April 26, 2013

      Yum. I modified this, but we really loved it. I made it with mild Italian Chicken sausage (fresh), leeks, shallot, fresh basil and some green cauliflower. Skipped the peas. Threw everything into a skillet with some olive oil and sautéed away. Use whole wheat farfalle. Added chicken broth to the skillet, and let it cook down until it create quite a nice sauce, didn't need any pasta water. Finished with a sprinkle of parm. Loved it. I too, will make this again.

    • Delys77 on October 17, 2014

      Made this for dinner last night and thought it was good, quid and easy, if a little boring. I doubled the amount of sausage for the same amount of pasta, and went with about 50% more leeks and this gave me a nice balance. I would consider repeating but I would like add a few herbs such as rosemary or thyme. I might also add a bit of fennel seed depending on the sausage I was using.

    • TrishaCP on December 30, 2014

      Really tasty dinner. I only had half of the pasta called for- seeing the reviews here I am glad that was all that I had! I used spicy Italian sausage since that is what I had available and it worked well flavor-wise.

    • Zosia on February 25, 2017

      Really simple and tasty. I doubled the sausages (and my leeks were huge so were probably closer to 3) and added some pasta cooking water to reduce the saltiness and help thicken the sauce a little. I also skipped the blanching step and added the frozen peas directly to the sauce to simmer. It served 6.

  • Cremini mushroom pasta with wilted arugula, goat cheese, and extra virgin olive oil

    • Delys77 on October 26, 2011

      Overall a quick and easy vegetarian pasta with relatively good flavour. I would make a few suggested modifications though. Firstly, I think 3 oz of pasta per person is more appropriate, and you could up the arugula to 4 cups or so. Also, the flavour is a little dominated by the goat cheese, I think it could be cut by 25 to 35 percent. I would replace the goat cheese that you cut by adding some parm. This would help balance the tang with some additional savoriness.

  • Swiss chard casserole with farfalle and cheeses

    • Delys77 on October 31, 2011

      This was absolutely delicious. I used light goat cheese and it was still plenty creamy, and the flavour of the vegetable sauce was nice and earthy and classic.

    • PatriciaScarpin on July 16, 2012

      Delicious - I used spinach instead of chard. Tasted great even on the following day, reheated.

    • Lindalib on August 12, 2012

      We decided to make this recipe based on the notes left by previous members (thank you, lovely people.) A great way to use up lots of farm-fresh CSA vegetables and really, really good.

    • PinchOfSalt on June 27, 2013

      This recipe is available on the NY Times website as part of a longer article. http://www.nytimes.com/1999/01/31/nyregion/food-adding-meaty-flavor-from-swiss-chard-to-pastas-and-frittatas.html

  • Spicy, lemony clams with pasta

    • PrincessK on February 19, 2011

      p.336 too lemony

  • Malcolm and Kelley McDowell's pink rigatoni

    • Delys77 on October 31, 2011

      This was absolutely delicious. I used light goat cheese and it was still plenty creamy, and the flavour of the vegetable sauce was nice and earthy and classic.

  • Spaghetti with fried eggs and roasted peppers

    • TrishaCP on June 22, 2013

      A delicious simple supper, which can be even easier if you use jarred roasted red peppers. I love meals like this, the sum is definitely greater than its relatively humble parts. I think this would work with most peppers, even just sauteed.

    • mfto on September 16, 2016

      This was a delicious last minute dinner for 2, substituting two ingredients because I had to. No red peppers or jarred roasted red peppers. In a 9" baking dish I put a cup of leftover marinara sauce, a can of stewed tomatoes, and the other ingredients. I followed the rest of the recipe except substituted 3 min poached eggs for fried eggs. The timing in the recipe was perfect for us. When ready to serve, I substituted fresh basil for the parsley and added the poached eggs to the baking dish. The spaghetti was served in a separate bowl.

    • pistachiopeas on March 23, 2017

      A nice change of pace for us. Sped things up by using a jar of roasted red peppers.

  • Pasta with yogurt and caramelized onions, from Kassos

    • westminstr on December 09, 2014

      Made a half recipe with fusilli, sheeps yogurt (already thick, so I didn't drain it) and pecorino romano. Somehow it reminded me of an onion bagel with cream cheese. Rather than repeating this dish I would like to try other yogurt and pasta dishes, I definitely prefer the version in Jerusalem. The kids liked the yogurt sauce sans onions.

  • Lasagna

    • PrincessK on February 05, 2011

      p 342, Orig NYT recipe called for Antica Pasteria lasagna noodles. JoanN used Fairway’ fresh noodles. 9X12 baking pan yielded too much filling. Use slightly larger pan. 2 med red onions is too much? Cut back to 1 large one & chop it more finely? Add another egg or two to the cheese layer to make it more spreadable? After roughly chopping the meats, add them back into the sauce to make 1 less layer to fiddle with? Hold out some sauce for the bottom of the pan & a bit extra for the top? The final instruction is to pour the remaining sauce on top of the last layer of noodles & then sprinkle that with 1 c of reserved grated mozz. Prob could cut the suggested 1/2 c of oil in the sauce by at least a half, no problem. The noodles she had said to cook for 2-3 mins. She cooked for 2 mins & then ran them under cold water until thoroughly cooled. She did them in 2 batches because it would be easier than trying to do 16 at once. All day affair. Could do sauce 1 day, noodles/assembly next.

    • LaPomme on April 18, 2011

      Labor-intensive project with delicious results. Not sure whether the meatball step is absolutely necessary. Perhaps, as PrincessK suggests, one could combine the meat (after browning and chopping) and sauce together instead of treating them as seperate elements.

    • Delys77 on September 03, 2014

      Pg. 342 This was absolutely delicious and well worth the effort. There is a fair amount of time spent working on this, but there are long periods of inactivity. I followed the instructions with regards to separate layering of the meat and sauce and I thought that this worked quite well. Given the separate layering I found the distribution of meat to be perfect. I do agree that you could cut the oil in the sauce back a fair bit and not impact the results. I used fresh lasagne sheets from Whole Foods and 1 4 sheet pack was just perfect. In my largest le creuset casserole I was only able to fit 3 layers of trimmed noodles. I ended up using the rest to make a second smaller lasagne in my medium sized LC casserole.

    • twoyolks on January 22, 2015

      I'm going to agree that this was very good and, while time consuming, worth the amount of effort applied. I used homemade lasanga noodles; I made them with 5 eggs and 3 1/2 cups of flour rolled out to the 6 setting on the KitchenAid Pasta Maker attachment. In the end, I had about twice as much dough as I needed.

  • Pasta with fast sausage ragu [Mark Bittman]

    • LaPomme on March 17, 2011

      Page 343. Had one pound of sausage, and used mixture of heavy cream and low-fat milk. Delicious.

    • Melanie on February 23, 2012

      p343. I made this with penne and thought it was lovely. I made all the sauce for only two serves as I was trying to get through some ingredients but probably would have been happy with the correct ratio.

    • Zosia on October 01, 2016

      A family favourite. I use lean Italian pork sausage that’s highly seasoned so not much more is required to flavour the sauce. The sauce itself is rich and silky even with made with 1% milk. I double the meat in the recipe to meet the carnivores’ meat:pasta requirements but keep the other ingredients the same.

  • Pasta with Tuscan duck sauce

    • Delys77 on October 31, 2011

      This takes a little bit of time but it is mostly unattended and requires very little prep work. The wine and the duck give it a very nice richness which is well balanced with the tang of the tomatoes. You should try with san marzano tomatoes as they are a primary flavour in the pasta.

  • Rigatoni with white Bolognese

    • PrincessK on February 05, 2011

      page 344

    • PrincessK on February 07, 2011

      pg 344 Seemed to need more carrots, onion and celery. OK to sub stock for bouillon cube and use mixed mushrooms. Maybe replace 1/2 the amount of the sausage with an equal amount of ground veal? Sauce without cream cheese is good, too.

    • Breadcrumbs on February 13, 2011

      As Italian food lovers, this recipe had immediate appeal and since this is a COTM book, it seemed the time was right to give this recipe a try. I’m certainly glad we did, this dish is a winner, we loved it! Actually the sauce reminded us quite a bit of that from one of our all-time favourite Tuscan pastas, a dish called Pinci alla Boscaiola. Prep is fairly quick and very straightforward. As I said, we really loved this dish. The sauce was rich and flavourful without being too heavy. Only 1/3cup of full cream is added so the sauce is not overly creamy, rather it just provides a nice coating for the pasta. Our sausages had very little fennel seed and I did miss that in the final product. I also think some fresh thyme would be a nice addition to this sauce. The meat flavours are predominant in this dish so I’d highly recommend using quality ground beef and, a good Italian sausage. Without hesitation, I’d recommend this dish.

    • Delys77 on November 21, 2011

      Pg 344 I love sausage with pasta and this is an excellent rendition. I agree with BC that you might want a little fennel if there isn't much in your sausage. I used stock and it worked just fine. Makes very large portions. Lovely wholesome comfort food for a cold night.

  • Coconut crepes (Hoppers)

    • TrishaCP on June 22, 2013

      These were light and fun to make- a lighter change from the naan or rice that I usually serve with Indian dishes. What had stopped me making this recipe before is the eight hour sitting time of the batter- this time I remembered in time for about a six hour sit, and I thought that was sufficient. I look forward to trying them in the future with the eggs.

  • Porcini bread stuffing

    • Breadcrumbs on January 16, 2011

      p. 350 - Only serve this to folks we like - it calls for 1 cup of Cognac!! LOL!

    • westminstr on December 05, 2014

      this fell short of expectations, required a lot of doctoring to make it good, porcini flavor did not come through, will not repeat

  • Rabbit ragu with pappardelle

    • Zosia on January 21, 2015

      Loved this! With a rich tasting sauce and tender braised meat, this was the perfect way to introduce rabbit to the family. I did find that the sauce had enough flavour without reducing it so I pureed a portion to thicken it (and omitted the butter). It was even better next day.

  • Bulgur salad with pomegranate dressing and toasted nuts

    • PrincessK on February 02, 2011

      Needs something to counteract tartness, per katienell

    • Melanie on February 23, 2012

      p354. I halved this recipe and it still made a ridiculously huge amount. Tasted very good though - sweet and sour.

  • Rice and peas (Jamaican rice with coconut and red beans)

    • Zosia on February 06, 2017

      This was a bit bland made as written but I think could easily be improved if made with chicken stock in place of water and if the fresh thyme leaves were added to the rice rather than the whole sprig. Even so, it was fine as an accompaniment to jerk chicken.

  • Pad Thai-style rice salad

    • PrincessK on February 05, 2011

      p. 357

    • PrincessK on February 05, 2011

      OK to use 1/2 T oil instead of 3 T

  • Coconut barley pilaf with corn, chicken, and cashews

    • mfeldman51 on January 09, 2014

      I fed the rest to the chickens. They enjoyed it.

  • Welsh rarebit

    • twoyolks on October 05, 2016

      This was simply alright. It's basically just toast covered in a thick, goopy cheese sauce. The sauce ends up rather salty just because of all the cheese. I also believe that the ingredients list in the book has a typo: where it says "English ale or port" I believe it should say "English ale or porter"

  • Bouillabaisse

    • damazinah on March 19, 2016

      Bland. I was excited by the idea of an easy bouillabaisse, with ingredients that didn't require a 3-day scavenger hunt and a second mortgage, but this recipe needs a major flavor overhaul.

  • Shrimp Creole

    • Delys77 on October 31, 2011

      A bit different then I expected. The eggplant and capers are a nice touch but definitely don't seem very creole. The rice is nice and spicy and does lend good balance to the dish but overall it is just good. Definitely makes six servings.

  • Shrimp baked with feta cheese, Greek-style

    • Delys77 on October 31, 2011

      I have made a few versions of this recipe from other books, including Ina's how easy is that and one from Epicurious, and this is the better one. The technique and ingredients yield a slightly briny but deliciously complex meal.

    • L.Nightshade on December 21, 2014

      This is an easy weeknight dish. It's meant to be an appetizer, I served it as the main course. The recipe calls for cooking the dish in two pans, and baking it in separate serving dishes, I only used one pan, and I baked it in a single cazuela. I cooked the shrimp in the butter first (just barely cooked, less than a minute, as they will also bake in the oven), set them aside, and cooked the tomatoes in the same pan. Along with garlic, the tomatoes are enhanced with oregano, red pepper flakes, and capers. I omitted the small amount of fish broth called for, and just didn't reduce the tomatoes quite as much. I preferred this dish over the similar one in The Olive and the Caper.

    • mfto on September 23, 2015

      Anyone cooking for two knows that leftovers are an eternal problem. Many recipes become My-style so I won't rate but I agree with the other commenters that this is an easy and delicious recipe. I substituted 2 TBS fish sauce for 1/4 cup fish broth. It definitely added flavor. I used about 2 cups of leftover 20 min tomato sauce by Lidia and added a small can of tomato sauce. (You do what you have to do.) To that I added the listed sauce ingredients including capers. I cooked the shrimp following directions, assembled the dish as directed with feta on top, and baked for 15 minutes. I did not add ouzo to the dish but served alongside. I loved the ouzo but my husband did not. The only sides were polenta and salad. Quite delicious. Of course, I have leftovers of this now. Can't win.

  • Sautéed sole with capers and lemons (Sole Grenobloise)

    • Delys77 on October 25, 2011

      This sauce is delicious, as it has much more pep than a meunière. Also the technique for frying the sole does result in a nice crust, but be careful not too crowd as they will stick to each other. The only thing preventing this from being super is the fact that sole is not my favourite fish. Might try with something like halibut or even haddock. Also as is the recipe serves 2.

  • Monkfish encrusted with pistachios

    • westminstr on February 06, 2015

      I made this recipe substituting samuelssons spiced butter for clarified butter. Even with the spiced butter it could have used a bit more zip. Still, the kids liked it. I think the pesto pistachio fish from radically simple is better and easier, and I'd like to try that with monkfish. The tip to gently pound the monkfish to flatten is a good one.

  • Hot pepper shrimp

    • Delys77 on October 31, 2011

      The shrimp has great texture and despite the deep frying they remain relatively light because they have only the slightest coating on them. The sauce is super flavorful but go easy on the seeds from the chiles, maybe put half as much or less.

  • Salmon cakes with yogurt chipotle sauce

  • Salmon and tomatoes in foil

    • PrincessK on February 14, 2011

      pg 422 recommend cutting basil into a chiffonade.

    • Laura on February 19, 2011

      Could this be any easier? This is a great recipe for nights when you don't have time for a lot of prep. And it's quite tasty, too.

    • L.Nightshade on March 11, 2011

      Wow, what a fast and tasty dinner this is! It was perfect for feeding my last minute dinner guest! Just wrap salmon, a little olive oil, cherry tomatoes, and basil in foil and pop in the oven for 10 minutes. I served it with roasted asparagus, which, handily, also take 10 minutes in a 500 degree oven. Next time I would chiffonade the basil, the wording in the recipe sounds like one should lay the leaves on whole. They look nice, like a wrapping, but, after cooking, are difficult to cut with a knife. With a chiffonade you could get more bits of basil with each bite of salmon. You can't really see the tomatoes in the photo, but they are there, under the basil. Otherwise, just perfect. We've had lots of fish cooked in parchment or foil, this one is particularly flavorful and pretty.

    • fprincess on April 13, 2011

      Flavorful and very easy. However it took 15 min for the dish to cook at 500F (not 10 min)

    • lorloff on November 02, 2014

      This was a real success. I used fresh king salmon and tomatoes from the farmers market. I agree the chiffonade makes a difference. Also since my pieces were a bit thick it took almost 12 minutes to cook. I neede to check to get the cooking time right. I used garlic thyme oil in the packet which added another depth of flavor. This is a definate keeper

    • TrishaCP on September 22, 2016

      Not sure what I'm missing, but this was just ok for me. I didn't think it was particularly flavorful-garlic or shallots would have helped. I agree that the cooking time was off on this and that it needed more time.

  • Sautéed cod with potatoes in chorizo-mussel broth

    • L.Nightshade on January 20, 2015

      This was just delicious. Cod is not my favorite fish, as a rule, but I loved it prepared in this fashion. The sauce is infused with all the chorizo-y goodness, and the mild fish and lemony potatoes offer the perfect canvas.

  • Shrimp in green sauce

    • PrincessK on February 09, 2011

      p. 430 Raw shrimp baked in a paste of chopped garlic, scallions, parsley, crushed chiles or red pepper flakes, oil -- plus 1/3 c. broth, water, or white wine added during baking. Easy to set up ahead in the refrigerator then bake 10 to 20 mins in a 500 F oven, depending on size of shrimp and whether they are chilled.

    • Delys77 on October 31, 2011

      Be careful not to put too much wine or green onion, otherwise the proportions are just right. The green onion could be dialed back by about a third. Really quick to put together and delicious with a little crusty bread.

  • Sweet-and-sour salmon in almond prune sauce

    • sherrib on February 25, 2016

      This was ok, but nothing spectacular. The flavors somehow didn't meld too well for me. ETA: Other family members loved it. For me, it tasted much better the next day, reheated. Oddly enough, I never like fish reheated but I can say this was good. Either my taste buds were off or the flavors needed the extra day to mellow out/incorporate.

  • Yucatán fish with crisp garlic

    • PrincessK on February 02, 2011

      pg 431. per greeneggsandham "When I make this again... I will up the garlic and cilantro. My husband and I were fighting over the sauce, which is really like a cooked salsa. The garlic also becomes very mild as it is cooked. I would also season the fish before searing with salt and pepper and maybe a little cumin. I would also probably sear the fish on both sides before adding the lime juice." Also, since her fillet was very thick, she flipped it despite the admonition not to--no problem.

    • Laura on December 21, 2014

      Pg. 431. Made this tonight for dinner and it was good, if nothing special. I used turbot fillets which were very thin, so did not turn them. I really wish I had cooked the tomatoes and the other sauce ingredients separately because the tomatoes were not cooked long enough before the fish was done. Did love how healthy and easy this was. I'd make it again.

  • Fish steamed over vegetables and fresh herbs

    • L.Nightshade on March 11, 2011

      This recipe is truly an easy, one-pan dinner. The only cleanup was the skillet and the cutting board. I am not usually a big fan of steamed fish, I prefer it grilled or seared. But in this dish, the fish absorbs some subtle flavors from the vegetables and herbs, and it is quite nice. We started off with the cored and chopped tomatoes as directed, but upon tasting them, realized they were pretty devoid of flavor. So we substituted a can of organic fire roasted tomatoes. Otherwise followed the recipe. Our fish took a little longer to cook. At the end of the 12 minutes it was still not cooked in the thicker areas. Although we generally "err to the rare" with fish, this took 13 to 14 minutes of steaming. I found this to be a great method for preparing a simple dinner, and the result was colorful, fragrant, and flavorful. I will definitely try it again, and play with different vegetables and fish.

  • Sautéed fluke with grapefruit vinaigrette

    • unrealmeal on March 13, 2011

      Flounder makes an appropriate substitute if you can't find fluke or if it's cost prohibitive. The recipe notes say this, but it's worth reiterating: be careful not to overheat the grapefruit segments, or they'll disintegrate.

  • Clementine's tuna macaroni salad

    • jodies on May 28, 2016

      I get this salad at Clementine in LA all the time and it's delicious. Making it at home with this recipe is no different.

  • Country captain

  • Fricassee of chicken with tarragon

    • Delys77 on May 13, 2013

      Pg. 456 This one is going into the repeat pile. The dish comes together in a little over an hour and yields a very tasty dinner. While it is rich I made a few substitutions to lighten it up a little and it was still very good. Firstly I went with a half recipe using 2 small breasts and 4 thighs. I increased the wine and stock by about 25%, because I knew I would be cutting back the dairy by about half. I mixed my cream with a bit of milk essentially making half and half and it was plenty rich. The egg yolk liaison at the end makes for a very silky texture. To skim the fat I transferred to a fat separator but the gravy was too thick to go through the spout so I ended up letting it rest till the fat rose to the top and then I blotted with paper towels. I had it in the oven for 55 but 45 should be good next time, and dried tarragon worked just fine. Great dinner!

  • Chicken paprikash

    • PrincessK on February 17, 2011

      Season whole cut up chicken with S & P then brown on both sides in melted butter. Scatter sliced onions and minced garlic around the chicken , then sprinkle paprika (Penzey's smoked paprika pimenton) all over. Add chicken broth, cover pan, then simmer for 10-20 minutes until chicken is cooked through. Remove chicken and pour off any fat. Whisk together a cup of sour cream (drained yogurt works) and 1T of flour, then stir into sauce in the pan. Simmer for 1 minute. To serve pour sauce over the chicken.

    • Gio on May 21, 2012

      Chicken Paprikash, Pg. 461 Absolutely delicious. Instead of sour cream I used drained yogurt. Used Penzey's smoked paprika (pimenton). Served steamed broccoli and steamed Basmati rice as side dishes.

    • Delys77 on December 29, 2014

      Pg. 461 This was so simply and just delicious. The sauce thickens beautifully and the chicken comes out with a beautifully light pinkish orange sauce that goes perfectly with the buttered noodles. I would suggest cooking the chicken a touch longer than suggested. This is an easy meal that is doable on a weeknight.

    • stockholm28 on December 30, 2014

      This recipe makes obvious why this is a classic. This is a simple dish that works well on a weeknight. I might pour off a bit of the fat before adding the chicken stock. I made with sweet paprika but I'd love to try it with smoked paprika.

  • Janice Okun's Buffalo chicken wings

    • PrincessK on February 06, 2011

      Pg. 464 (just the dressing) Mayo, chopped onion and garlic, parsley, sour cream, lemon juice, white vinegar, S & P & cayenne and as much blue cheese as you want are mixed together then chilled for at least an hour. OK to sub greek yogurt for sour cream.

    • Gio on May 21, 2012

      Made only the blue cheese component of the recipe to be used as dressing for a chopped green salad. Subbed Greek yogurt for sour cream. Delicious. We couldn't stop sampling the dressing, dipping lettuce leaves into the sauce, so it never did get chilled as directed by the recipe.

    • tekobo on January 20, 2017

      Yes, I can confirm that this is a mighty fine blue cheese sauce, made with Greek yogurt and home made mayonnaise.

  • Breaded chicken breasts with Parmesan cheese

    • PrincessK on February 11, 2011

      Pg. 465 easy, quick. Put a bit of flour in a flat dish. Beat an egg with a little water and S & P. Combine fresh breadcrumbs with parmigiana. Dip the chicken in each the flour, the egg mixture, the breadcrumb mixture. Heat oil in a skillet. Cook the chicken until golden brown on each side. Remove to a plate and keep warm. Make sauce: Butter, tarragon (dried works fine) and lemon juice blended in the skillet.

    • Jane on February 14, 2011

      Wanted a quick dinner tonight with chicken breasts so this leapt at me. I rather ruined the "quick" aspect by choosing to make the Italian Roast Potatoes p.300 which Amanda suggested as an accompaniment as well as Broccoli Puree with Ginger p.253 but at least the chicken part of the meal was quick and easy. I didn't have any fresh tarragon so used fresh parsley instead. I liked this, it was tasty and very quick to make.

    • Breadcrumbs on February 15, 2011

      p. 465 Chicken is tender, crisp and juicy. The only change I made to the recipe was to use a mixture of fresh and dried thyme in the sauce vs the fresh tarragon as I wanted the flavours in the chicken to align with those in the pasta dish I was serving on the side. Come summer time I’ll definitely try this with some fresh tarragon from my garden as we love the somewhat creamy hint of anise it lends to dishes. I also think capers would be great in the sauce. This was a hit and I’ll definitely make it again. K gave the meal a 10

    • Gio on May 21, 2012

      Pg. 465 Easy, Quick, Delicious... Served Escarole with Roasted Garlic and Lemon on page 248 as the side dish. Good combination.

  • Rabbit in mustard sauce

    • PrincessK on February 13, 2011

      pg 466 Cut rabbit into 8 pieces, marinate in dijon mustard for 3 hours. , Dredge rabbit in flour. Meanwhile saute diced bacon in a large skillet, remove. Saute a minced onion in the rendered fat, remove from the pan, add butter, brown rabbit pieces in two batches. Remove from pan. Deglaze with white wine, add broth and herbs and bring to a simmer. Return rabbit and onions are to pan and simmer very low for an hour. Remove rabbit, reduce sauce, add cream, simmer briefly, then add back rabbit and bacon and serve.

    • anniemac on February 02, 2013

      I've made this several times, using rabbits we get from the farmer's market. The flavors are classic, and it's very easy to put together. I have served it on egg noodles and on fusilli--both were good. I recently served this for a Sunday lunch for visiting family, along with a salad of fennel and radicchio (Melissa Clark) and the almond cake in the NYT cookbook.

  • James Beard's chicken with 40 cloves of garlic

    • Delys77 on December 08, 2014

      Pg. 469 Very easy to put together as there is no browning, but the recipe itself suffers from the fact that the chicken doesn't crisp and the veggies become a bit limp and boring. The garlic is delicious but not enough to make it a repeat.

  • Bademiya's justly famous Bombay chile-and-cilantro chicken

    • JoanN on February 10, 2011

      see reports on timing; may take quite a bit longer than stated in the book

    • L.Nightshade on March 11, 2011

      This is a company-worthy dinner. Although I wouldn't attempt this after a 12 hour workday (the chicken requires several hours of marinating), I did not find it terribly time consuming. With no skin, there is no fat dripping, so no rogue flames, and less unexpected burning of the chicken. We used a whole chicken, a little over 4 pounds, cut up. It took longer to grill than the recipe stated, maybe almost 40 minutes. We both loved the cilantro dipping sauce, plan to try it also on fish. I could not get tamarind on a Sunday, so mixed lime juice with a little brown sugar and amchoor. Not tamarind but a very tasty addition. I served this with green beans roasted with garlic and ginger, and naan bread.

    • twoyolks on June 30, 2013

      I ended up marinating this for a day and a half because the weather didn't cooperate. To us, the flavor of the marinade didn't really penetrate into the chicken. The chicken ended up only mildly flavored. The cilantro sauce recipe th at accompanies this is quite good, however (and completely overpowered the flavor of the marinade).

  • Roasted brine-cured turkey with wild mushroom stuffing

    • PrincessK on February 13, 2011

      Per Amanda in the brined turkey recipes on pages 475 and 478, step 5, the temperature for doneness should be 165, not 130.

  • Roasted brine-cured turkey with shiitake and lotus seed stuffing

    • PrincessK on February 13, 2011

      Per Amanda, in the brined turkey recipes on pages 475 and 478, step 5, the temperature for doneness should be 165, not 130.

  • Elizabeth Frink's roast lemon chicken

    • PrincessK on February 20, 2011

      p. 478 very easy, very lemony. Increase heat to 350 to get browned skin (4 lb chicken). Still juicy and tender even if you don't baste every 15 mins. Add water to the pan so the drippings don't burn. The last step calls for squeezing one more lemon over and sprinkling with chopped parsley about 20 minutes before it was done.

  • Chicken roasted with sour cream, lemon juice, and mango chutney

    • Cheri on December 22, 2010

      This is good, quick. Makes a lot of sauce, be careful on proportions if only using one large chicken breast. Baked 25 minutes.

    • Breadcrumbs on February 09, 2011

      p. 480 -This really couldn’t be easier, a perfect quick weeknight meal. Hesser suggests 15 mins however ours took 25 mins. The sauce was really tasty and well-balanced w no one flavour prevailing. I did feel a little guilty using 1/2 cup of mayo though . . . not that it didn’t taste terrific, just that it seemed like a bit much for 1lb of chicken. I’ve made something similar in the past using plain yogurt and I think I’d replace the mayo/sour cream w that next time and perhaps reduce the lemon juice since the yogurt has its own tang. As I was enjoying this I was thinking how good it would be w some broccoli or broccoli rabe on the side. . . . . next time!

    • Jane on February 14, 2011

      This took far longer than 15 mins for the chicken breasts to be cooked through - more like 30 mins. Though I may have misunderstood the instruction on halving the breasts. I read whole boneless, skinless breasts, halved as being the double breasts, halved down the centre division between the two breasts but now I read it again I think it should have been each breast halved. And I think the cut should probably be horizontal to ensure cooking in 15 mins. My breasts were quite plump (ha!) so would have taken longer than 15 mins with a vertical cut. Anyway, we liked the end result. I wouldn't say I loved it, it was a bit too "fatty" for my taste but it's a good quick dinner when all you have are some chicken breasts and store-cupboard ingredients.

    • damazinah on September 28, 2015

      good and quick, takes longer than 15 minutes as everyone else found. Next time I'll cut them in half. Served with basmati rice and roasted carrots with cumin & coriander.

  • Moroccan chicken smothered in olives

    • PrincessK on February 12, 2011

      pg 482, better on day 2. Important to use dark meat. Maybe remove some of the olives before serving and save them to chop up as a topping for bruschetta.

    • L.Nightshade on March 11, 2011

      I used skinless chicken breasts instead of the thighs, and I realize that probably makes a big difference in the final outcome. I did brine them as directed in the recipe. My olives seemed rather large, so I cut them in half. This dish was quite easy to prepare. The color and aromas of this dish were wonderful, and the brined chicken was moist and tender. The flavors, however, didn't merge quite like I expected. The taste was great only if you got a piece of chicken, an olive, some onion, and a little broth, all in one bite. However, the next day, the leftovers seemed tastier. I think the chicken absorbed more of the flavorful broth given extra time.

    • unrealmeal on March 13, 2011

      Definitely better day two, as others have said. I did unbrined chicken, and noticed no discernable moisture difference than when I've cooked with brined meat; this doesn't cook that long, and cooks in with a lot of other moist ingredients, so I'm not 100% certain that the brining is that necessary. If not brined, though, it's important to season the chicken before using.

    • mfto on July 02, 2014

      I made this using my Moroccan tagine and we were delighted with the outcome. I just layered the ingredients while the tagine was sitting on a heat diffuser on a low burner. By the time I had finished layering, the base of the tagine had warmed enough that I turned the burner to medium and put the top on the tagine. I didn't start timing until the broth had come up to a simmer. Then I turned the burner to low. After 30 minutes, I removed the top and added the lemon juice and olives and let it continue to cook to reduce the broth. We thought the dish was great with couscous.

  • Pan-roasted chicken with end-of-season tomatoes

  • Staff meal chicken with salsa verde

    • PrincessK on February 08, 2011

      pg. 484 Easy. Cut up chicken on the bone marinated in an olive oil and lemon + dried spices paste, baked at a high heat (400 F) for 30 minutes, then lowered heat (300 F) for 15 minutes. A side salsa of tomatillos, jalapenos and cilantro made in a sauce pan, then a blender. OK to halve recipe. OK to use a blend of sweet and hot paprika.

  • Crisp-braised duck legs with aromatic vegetables

    • wodtke on September 09, 2014

      Another successful recipe from Mark Bittman, whose current column in the Times I find very annoying, but whose recipes are often interesting.. In her notes, Hesser says that the duck stuck to her pan in browning, so recommended using a nonstick pan. I didn't, and it stuck badly. If you use a regular pan, film it with oil before starting the browning; or use a non-stick pan. Vegetables were delicious, duck was not fatty; I'll be darned.

  • Southeast Asian chicken two ways

    • PrincessK on February 05, 2011

      p. 489 Vietnamese way was preferred, would be great for a superbowl party

  • Braised Ligurian chicken

    • PrincessK on February 15, 2011

      p 491 Quick and easy. Dredge chicken pieces in seasoned flour, then brown. Add garlic, rosemary, white wine, olives (Kalamata work), anchovies, and tomatoes (canned works). Braise until done. Might take longer than the recipe calls for. More like 30 mins Instead of 15-20 minutes.

    • Breadcrumbs on March 01, 2011

      p. 491 – Chapter 10 A one-pot Jamie Oliver dish that comes together in no time and produces wonderfully aromatic, flavourful results. The anchovies and olives give the chicken juice infused tomato sauce a nice salty kick and, a depth of flavour not normally achieved without a longer braising period. I liked the rosemary in this however would also like to try fennel seed instead (which I’d toast in a dry pan first). I used a 14oz can of Italian tomatoes in place of the nasty winter Roma's gracing the shelves of my grocery store. The recipe is intended to be simmered stovetop but I put mine in the oven at 300 for an hour. While it could have come out sooner, the longer braise allowed more flavours to develop in the sauce and, to permeate the chicken. The meat was fall off the bone tender, no knives required. I plated w a small amount of gnocchi, which worked well w this dish. I’ll definitely make this again. K8.5

    • L.Nightshade on March 11, 2011

      I removed the chicken when it was tender and reduced the sauce. It was quite watery when the chicken was just done, but reduced nicely, just thick enough to spoon over the polenta. The anchovy flavor was not overwhelming, just added a little something extra, and the rosemary really made the dish fragrant. Served over polenta.

    • Delys77 on October 19, 2011

      Pg 491 Overall this dish is flavourful despite the relatively short cooking. I went for 20 minutes but you could do a tiny bit longer depending on the size of the chicken pieces. I worried about the rosemary overwhelming the chicken but it was quite nice. Be careful not to overblown the chicken and not to burn the garlic. Go with a medium heat in the le creuset.

  • Roast chicken salad

    • feucht22 on January 30, 2012

      The lime really makes this shine.

  • Buttermilk roast chicken

    • PrincessK on February 17, 2011

      p.493 marinate a spatchcocked chicken in buttermilk+herbs for 2 days

    • Jane on February 17, 2011

      This is a Nigella Lawson recipe and I have cooked her original several times, The Tenderest Chicken from 'How to Eat'. That recipe is slightly different, with garlic, soy and Dijon mustard whereas in this recipe the flavorings are garlic, rosemary and honey. I marinated a spatchcocked chicken for 2 days in the buttermilk and flavorings and the end result was so delicious. The chicken was so juicy and moist with great flavor and a lovely crispy skin. A spatchcocked chicken (split down the backbone and flattened) cooks quite a bit quicker than a whole bird.

    • Queezle_Sister on July 03, 2013

      Like Jane, I left mine to marinade for more than 24h. This was about the best chicken I've ever prepared. I also spatchcocked the chicken. It was perfectly cooked, moist, flavorful, and I just couldn't stop eating it! Try it!

    • swegener on February 01, 2015

      This was good--but not the best chicken ever. I did like it, but ended up eating most of the chicken shredded in a veggie dish.

    • twoyolks on January 18, 2016

      The chicken was very moist but the acid in the buttermilk changed the texture slightly for the worse. Additionally, while the very edges picked up some flavor from the marinade, it wasn't wide spread. The chicken also browned a lot in some places and not at all in others.

  • Fried sambal wings with cucumber cream

    • meggan on February 02, 2015

      Super Bowl must make. Easy, kind of hot and delicious.

  • Spicy, garlicky cashew chicken

    • Kfaber on May 14, 2014

      So delicious and really interesting flavor combination. Will definitely make this again!

  • Jerk chicken

    • twoyolks on September 12, 2012

      I first made this with grocery store habaneros and it was simply okay. I then made it with Jamaican chocolate habneros from the farmer's market and it was very good.

  • Beef, potato, and onion stew (Spanish fricco)

    • Delys77 on November 27, 2011

      This is ok just not great. On the positive side it is very little work and yields a reasonable little stew with ok texture and a simple but good flavour. It isn't super pretty and I wouldn't serve to company but it is ok.

  • Choucroute à l'Alscacienne

    • AudreyFromNe on January 03, 2015

      p513 - keeper - I wanted a more German/Swiss twist so used juniper berries instead of the clove. Used chicken broth instead of wine. Meats: ham & knack wurst. Added red potatoes at T minus 2 hours.

  • Flemish beef and onion stew (Carbonnades à la Flamande)

    • Delys77 on December 26, 2012

      Pg 515. Not bad overall but not as good as the Julia child version. As is the stew needed a bit more liquid so I added a bit more beer as well as some brown sugar to balance out the flavours.

  • Boeuf Bourguignon 2

    • PrincessK on February 05, 2011

      Possibly the best boeuf bourguignon roxlet has ever made, though it might have been the whole chuck beef she used.

  • Veal chops beau séjour

    • unrealmeal on March 13, 2011

      I used veal loin chops for this instead of from the rack, and they were outstanding -- much less expensive, and extremely flavorful (they were effectively veal porterhouses, actually). The note in the cookbook makes a reference to the garlic being the star here, and that's no joke. My only beef was that the recipe only calls for 1 clove per chop. I doubled that, and it was perfect. I used fresh bay leaves off the plant in my kitchen, and I think that they have a better taste (not to mention being easier to cut without breaking them into a million pieces). Make sure not to crowd the pan when browning the veal, or it won't brown at all.

  • Meat and spinach loaf

    • PrincessK on February 05, 2011

      p. 524

    • L.Nightshade on June 04, 2011

      I used a mix of ground beef and pork, about half and half. (I would have like to use veal, but none was to be found.) I couldn't get my breadcrumbs to pulverize enough (too fresh, I think), so I threw it in with the milk, parsley, and celery in the blender, which did the job. I used fresh baby spinach, just barely wilted and then chopped. I used pepper bacon on the top. As JVH says above, the spinach is a really nice touch. It also makes the loaf a bit lighter, unlike some brick-like meat loves I've seen around. The bacon on top adds eye appeal, and the drippings going into the meatloaf don't hurt the flavor either. Without a doubt, one of the better meatloaves I've had (although I admit I'm not a frequent meatloaf consumer). I did not make the tomato sauce, instead roasted some tomato quarters with thyme, balsamic vinegar, and olive oil (a la Ottolenghi). A simple potato dish would work well alongside. And it is nice to have some leftover meatloaf waiting in the refrigerator.

    • damazinah on March 20, 2016

      Probably one of the best meatloaf recipes I've ever tried! The spinach, celery and nutmeg add a flavor that's more sophisticated than most meatloaves. I didn't add a tomato-based topping, and am glad as I think it would have overwhelmed the delicate flavors. I served this with Potatoes Anna, steamed green beans tossed with butter and Dijon mustard, and a nice Pinot Noir. Compliments all around!

  • Meatballs in creamy caper sauce (Königsberger klopse)

    • bloncosky on December 11, 2011

      These meatballs are really good, I use them in regular spaghetti. Fry until brown in 1/8 inch oil then finish in a 375 degree oven for about 20 minutes.

  • Roman-style meatballs (Polpette alla Romana)

    • Delys77 on October 31, 2011

      These were super moist and very delicious, with a nice rich yet tangy flavour. Not super quick but relatively easy. Great meatballs!

  • Green herb stew (Choresh Qormeh sabzi)

    • L.Nightshade on March 11, 2011

      My difficulty with this recipe came with the measuring of ingredients. The recipe called for 3 cups of chopped spinach, about two 1-pound bunches. As much as I chopped the spinach, and pressed it down, 3 cups was only about 8 ounces of spinach. Similar measuring difficulties with the herbs, described as volume vs. bunches. So I followed the recipe using the volume measurements. Wrong decision. Of course the greens cooked down to a couple spoonfuls, not enough to really give the impression of a green stew. So back to the store, another bag of spinach, appropriate quantities of additional green herbs, and a fresh round of sauteing in the skillet. Much better this time. The herby aroma is fantastic, but the flavor could use a little punch up. When I make this again, I will measure ingredients by weight and bunches, and try it with the spices Mimi Sheraton suggested in the notes.

  • Shepherd's pie with curried meat

  • Sausage, bean, and corn stew

    • JoanN on February 06, 2011

      Look up original recipe in NYTimes for different timing from Pepin, the originator of the dish. Or see Breadcrumbs report: http://chowhound.chow.com/topics/763221#6281797

    • PrincessK on February 06, 2011

      p. 538 Dry navy beans are not pre-soaked, just added to cold water w salt and boiled then simmered until still a bit firm, per Pepin’s original recipe in the NYT, approx 75 minutes. Pepin says to place the sausages, along with 1/2 c of water in a pan over high heat, lower heat to medium, cover them and cook for 20 mins until most of the water has evaporated and sausages are browning in their own fat. Pepin says to leave the sausages in the pan and continue cooking process with the pan covered for about 10 mins. Once the beans are cooked, combine w sausage mixture along w some fresh thyme and chopped plum tomatoes. Pepin says to cook stew uncovered for 15 mins. When ready to serve, bring stew to a boil, add fresh corn kernels, and cooked until done.

    • PrincessK on February 07, 2011

      Original pepin recipe http://events.nytimes.com/recipes/7384/1988/09/04/Sausage-Bean-And-Corn-Stew/recipe.html

    • AudreyFromNe on January 11, 2015

      Modified using Breadcrumbs input and original recipe. Made Saturday morning, cooled & refrigerated. Sunday morning, reheated on stove then put in crock pot for a pot luck. Made about 5 quarts and was well received. Potluck keeper in my book (if you get GF sausages (which most good Itslian Sausages are) it is edible by celiacs which is good.)

  • T-bone steak with 6666 soppin' sauce

    • PrincessK on February 12, 2011

      page 539 Mix in a saucepan bring to a boil, then simmer together for an hour: tomato paste (16 oz), chili powder, S & P, garlic salt, Worcestershire sauce, water, white vinegar, lemon, butter (I used 1/2 butter, half canola oil), cayenne pepper, honey, brown sugar. Set aside half and reserve the rest for another use. Season steaks (both sides) with garlic salt and pepper and broil, brushing occasionally with the sauce. She says 10 mins one side, 6-7 mins the other for medium rare on 1 inch steaks. I did 7/7 and thought that was slightly too long for medium rare. Way too much sauce.

  • Roasted pork with apricots, apples, and prunes (Himmelreich)

    • amoule on October 03, 2015

      Made this for an Oktoberfest dinner, using a pork loin roast. It's definitely a crowd pleaser. I added fresh thyme and fresh sage, per Hesser's recommendation - it was an excellent suggestion. I changed the cooking method, though. I marinated the ingredients together, then cooked the pork loin sous vide (60C for six hours) without the fruit and wine, then cooked the fruits/wine with the pork juices for 20 minutes in a saucepan. The amount of sugar is shocking but it works well and makes people happy.

  • Roman lamb

    • ltm on February 20, 2011

      p. 542

  • Orange-braised short ribs with fennel and oregano

    • PrincessK on February 07, 2011

      p.544 Easy to make, then just leave for 60-90 mins in the oven. Can also be made a day ahead, and, in fact, might be best if made one day ahead. Can be halved easily. Rub meat with cracked fennel seeds, then brown in a Dutch oven. Set aside while thinly sliced red onions are sauteed. Add garlic & red pepper flakes, then red wine, orange juice, beef broth, balsamic vinegar, ketchup, mustard, oregano. Put it in oven for 60-90 mins.

    • Jane on February 08, 2011

      I may have misunderstood the type of shortribs to get - I got them boneless and only half the quantity she suggested - I got 2 lbs rather than 4 lbs she suggested for 4. So I halved everything else and it worked out fine. It was plenty for me and two teenagers with leftovers. 4lbs of meat seems a heck of a lot for 4 people so I assume hers must have been on the bone. The sauce was rather sweet due to the combination of red onions, balsamic, ketchup, and orange juice but I liked the flavor. Did simple side veg - mashed potatoes and steamed green beans - which worked well. I'll definitely make this again, next time trying to make it a day ahead to improve the flavors.

  • Marinated flank steak with Asian slaw

    • Jane on May 05, 2011

      Marinated flank steak is one of my stand-by everynight dinners and I think this recipe is the best of any I've tried. I didn't marinate it for anything like the minimum of 6 hours, mine was more like an hour. But it was still really flavorful. I'll make it again and do a longer marinade. I didn't make the slaw as I didn't have cabbage but I served it with Asian noodles.

    • Delys77 on June 10, 2012

      Pg. 552 Fabulously flavourful flank steak recipe. The sun is out so I managed to get the charcoal BBQ going to grill the flank. 5 minutes per side yielded a beautiful medium rare result. The slight smoke from the BBQ combined with the sweet and umami flavours of the the marinade was a great flavour combo. The meat is very flavourful but to give it an extra a little kick I boiled the marinade for about 15 minutes and used it as a light sauce. Make sure to sauce lightly as the marinade is very flavourful. The slaw was also great, but as Mr. Delys doesn't love cabbage I cut the amount of cabage back a bit. Also, I added a little rice vinegar to the slaw dressing to up the acidity and to loosen the dressing a bit and it was perfect.

    • tekobo on February 18, 2017

      What can I say? Yummy! Actually made with Dexter braising steak. Marinated it, vac packed for two days and it came out beautifully.

  • Malaysian-inspired pork stew with traditional garnishes

    • Delys77 on November 05, 2012

      Pg. 552 We really enjoyed this stew with curry like qualities. I used regular pork shoulder and it did become quite tender, which along with the smooth sauce made for a very nice texture to the dish. The tomatoes cook down and add a nice body to the sauce so no need to worry about peeling them. Also, the spice mixture is nice, but I did cut back on the cayenne a tiny bit, and this was just right for us. The major winner was the fresh garnish. Since we don't love peanuts I cut them out, and I substituted a little sriracha for the tabasco, the end result is a very fresh tasting component that adds some tang and heat to the dish. It acts like a garnish but the flavour impact is definitely much more than you would normally get from a garnish. Lovely dish.

    • L.Nightshade on March 02, 2015

      Suffice it to say, this is a winner. "Wow" was heard repeatedly at the table, interspersed with miscellaneous gustatory murmurs. This dish hits all the notes, and has the kind of complexity that urges you to keep tasting more and more. Just lovely. And I do recommend the sweet potato as a base for serving; it was a great foil for the spices.

    • twoyolks on April 28, 2016

      This was an alright pork stew. It didn't have the depth of flavor that I'd like from a curry. This seemed very Americanized (as there probably isn't a lot of pork served in Malaysia). The garnishes were an interesting idea but didn't really translate all that well.

  • Pork and squash in coconut milk

    • Jane on February 08, 2011

      p. 555 Good, quick everynight dinner. Cubed pork (a fattier cut rather than tenderloin) is browned, then a sliced onion added and softened. Cubed butternut squash (you can sub sweet potatoes), a can of coconut milk and some fish sauce are added then simmered for 30-40 mins. Juice of a lime added at the end and chopped cilantro sprinkled on top. I liked this a lot, probably because I like all the individual ingredients in this. I served it with plain rice. I wouldn't go quite as far as Amanda's comment "I could eat this dish every day" but it's definitely going on my rotation.

    • Delys77 on December 08, 2014

      Pg. 555 This comes together very easily and is quite tasty. It does need the fat from the pork shoulder and I would suggest removing the pork and squash and reducing a bit at the end. I also thought it might need some brown sugar but the squash and pork are sweet enough as is. Overall very tasty.

    • L.Nightshade on October 20, 2015

      I had some butternut squash leftover from another dinner, but we’d had pork a couple times lately, so I went with the chicken option. Although thighs were suggested, and make sense, I had breasts, so I went with those. Using chicken, and on top of that, using breasts, really made this dish cook up in a hurry. So it’s a super easy weeknight meal, especially when your squash is already peeled and seeded! I added some chopped peanuts upon serving, as I was in the mood for a little crunch. For a side dish, Mr. NS stir fried green beans with lots of garlic, doenjang, and sesame seeds. This was really a lovely, flavorful, easy meal, especially for one of our first cool foggy evenings. I’ll definitely do it again. Photo here: http://www.chowhound.com/post/december-2014-february-2011-cookbook-month-essential-york-763221?commentId=9748711

  • Seared loin lamb chops with olives and soft polenta

    • Delys77 on December 08, 2014

      These were just delicious. I used kalamata, but I think many different types of olives would work. Didn't make the polenta as I am not a fan, but served with celery root puree instead. Very tasty.

  • Crispy chickpeas with ground meat

    • westminstr on December 05, 2014

      made half recipe with 6 oz ground lamb. it was easy but not a wow, will not repeat.

  • Dijon and cognac beef stew

    • Breadcrumbs on January 30, 2011

      p. 560 - This one interests me but I'll watch the COTM thread to see if others make it as I'm surprised at the quantity of mustard in this dish . . .3/4 cup! Seems a bit excessive but Hesser's description of the stew is certainly appetizing.

    • PrincessK on February 05, 2011

      Too mustardy, not practical for a weeknight, ok not worth the effort

    • Waverly on January 02, 2012

      I have made this stew several times. It is fabulous!

    • chefoncall on January 14, 2012

      This is a fantastic version of stew! The mustard and cognas add amazing depth of flavor. Great for entertaining.

    • damazinah on August 24, 2015

      Fantastic! I found the mustard flavor to be quite subtle, despite the quantity. This makes a rich gravy, perfect to serve over mashed potatoes.

  • Saltimbocca

    • PrincessK on February 05, 2011

      p 561 veal scallops or cutlets (I used 6 oz.), pounded thin, prosciutto (I used 3 slices, cut to fit the veal pieces), 1 1 /2 T ea. butter and olive oil for sauteeing, 8 sage leaves, splash of white wine, s & p

  • Lamb in mustard-mascarpone sauce

    • meggan on December 10, 2012

      Holy Toledo this is good! I used lamb broth instead of chicken. I also skipped the fat skimming step and I only marinated in the 3rd step about 1/2 an hour. I also made a mistake and used sweet marsala instead of dry and I didn't have marscapone so I used a combo of goat cheese and greek yogurt. And it still turned out great so if you think you don't have the hours required by the recipe, you can shortcut and still have a tasty shank.

  • New York strip steak with horseradish-mint glaze

    • Laura on January 28, 2011

      Pg. 566. First recipe I've made from this book and it's a winner! Chose it because I had some NY strips in the freezer and horseradish that needed to be used up. It was super easy and really good! I'd make this again, especially in the winter time as it's not easy to grill, which is my preferred method of cooking strip steaks.

  • Brine-cured pork chops

    • TrishaCP on June 21, 2014

      Quite a nice brining recipe-would definitely use it again. No one spice overpowered another- instead it just made the pork taste better.

  • Shaking beef

    • PrincessK on February 06, 2011

      p. 569 Marinate cubed beef tenderloin in chopped garlic, sugar, salt, and oil for two hours. In a wok, cook beef until it browns (ok to use 1/2 T oil instead of 2 T), then brown the other side. Cook sliced red onion and green onions for 1 minute, add mixture of fish sauce, rice vinegar, salt, and soy. Shake mixture and finish with butter. Serve the beef drained of juices with watercress, lime wedges and salt and pepper mixture.

  • Steak au poivre

    • PrincessK on February 07, 2011

      Pg 573 Hesser recommends a mixed of peppercorns. Season the steak, press in the crushed pepper, sear on each side for 2 minutes. Put on a rack in a 400F oven for 10-12 mins. Hesser calls for a temp of 135. JoanN was aiming for 125-130, which took approx 10 mins. While meat rests, saute a sliced shallot, reduce some Cognac or brandy in the same skillet, add and boil down 2 c of beef broth until thickened and reduced by half. Even if it doesn’t thicken, it probably doesn’t need to. Remove from heat, stir in heavy cream and rinsed green peppercorns in brine. Spoon sauce over steaks. Green peppercorns may be unnecessary.

    • PrincessK on February 08, 2011

      RE: green peppercorns. JoanN notes Peterson says to use half as many and chop after rinsing.

    • Breadcrumbs on February 21, 2011

      p.573 – Chapter 11 - Since steak is prepared as we usually would, this recipe was all about the sauce for us. We loved it and will add it to our rotation.Despite what the recipes says, the sauce doesn’t thicken and when I tasted it after the addition of the cream (but before adding the green peppercorns) it wasn’t as flavourful as I’d expected so instead of taking it off the heat as directed, I decided to leave it on a slow simmer while the steak finished in the oven. Just prior to serving, I stirred in the green peppercorns. While the sauce didn’t thicken significantly, that extra simmer did help the flavours develop and, made for a scrumptious sauce. We loved the peppery flavour burst and subtle pop that the green peppercorns brought to the sauce. Excellent! We used brandy vs Cognac. Served w Crash Hot Potatoes, mushrooms and Chard w a quick pickle of onions also from ENYT.

    • JoanN on May 21, 2012

      Unfortunately, the wonderful green peppercorns recommended by breadcrumbs seem no longer to be available. Made this with Delicias brand using full amount of rinsed whole peppercorns and it was still wonderful.

  • Hunan beef with cumin

    • Gio on May 21, 2012

      Hunan (Beef) with Cumin, Pg. 575 Subbed pork for beef... worked out very well. Corn starch for potato starch, 1 Tablespoon cumin instead of 2 teaspoons, 3 scallions, 2 teaspoons sesame oil. Sides were Cumin Mustard Carrots, page 237 and Stir-fried Collards (Napa Cabbage) page 254.

  • Short ribs with coffee and chiles

    • bloncosky on December 29, 2010

      Made this recipe in pressure cooker and purred the mixture into a nice sauce.

    • Vand11 on January 09, 2011

      Made this recipe as directed. Good - but not stellar.

    • Breadcrumbs on February 13, 2011

      p. 579 - Chapter 11 - Hesser’s description of these earthy, spicy short ribs enticed me to give them a try. The meat was really tasty, fall-off-the-bone tender and, uniquely flavoured. That said, I’d recommend this recipe with some reservations and, modifications. Prep is extremely quick and easy. Ribs are cooked stovetop over low heat or, in a 300 degree oven for 2 -3 hours until the meat is fall off the bone tender. Mine went into the oven. So, why am I recommending this with reservations? Well, I don’t know about you but if I’m braising, one of the things I most look forward too is the braising liquid. After I removed the ribs from the oven - 3 hours in our case I tasted the braising liquid and it was extra-dry. Dry as in peel a banana and press your tongue against the inside of the skin. Continued in second note below:

    • Breadcrumbs on February 13, 2011

      Part 2: At this point I wasn’t prepared to sacrifice the sauce so I contemplated what I could add to make it edible.I decided upon some Manuka honey which has an earthiness and caramel-like flavour. Adding a little at a time it took approx 2 tbsp to balance the braising liquid. It helped to draw out the flavour of the carrots and, heighten the caramelized flavour of the beef. The chilies added a nice warmth to the dish. For sake of clarity, on their own, the ribs were fabulous. If I were to have opted to serve them without any sauce, we would have given them rave reviews.So, w modifications, the sauce wasn’t just edible, it was lovely. The carrots were a perfect compliment to the beef and when I make this again, I’ll make them chunkier and likely add more.If I were to make this again, I think I’d try a sweet potato mash with a view to serving the ribs and sauce over top.

  • Florence La Ganke's three-day marmalade

    • Frogcake on January 14, 2017

      This is one of my two favourite marmalade recipes (the other is in Joy of Cooking). Every year around this time I gather my left over Florida citrus fruit, acquired through a fund-raiser at my son's high school, and make several jars of this. I like it because the recipe is based on proportions, so it permits me to be flexible on quantities and type of citrus fruit. I throw in an extra pink grapefruit because I am really fond of this fruit and I always add about a half cup of wildflower honey, accommodating by cooking the marmalade a little longer so it is thicker before I add the honey. Since my sons prefer other fruit jams, this stash is almost exclusively enjoyed by Mr. Frogcake and I.

  • Kosher pickles the right way

    • twoyolks on November 08, 2016

      The flavor of the pickles was really great and exactly what I want out of a kosher dill pickle. However, the pickles were so salty that they were inedible and had to be thrown out.

  • Grapefruit and Meyer lemon marmalade

    • PrincessK on February 14, 2011

      pg 611

    • Queezle_Sister on December 07, 2014

      Grapefruit peel is sliced into slivers. Not too bad, I probably completed the task in only 20 minutes. Then you supreme the grapefruit (5 lbs), and save the interior membranes. The lemons are a bit trickier - you cut the ends off, and then you cut sections of lemon - skin on. I had some difficulty guessing where to cut to get on the correct side of the membrane, but it worked out. The sections are then cut into 1/4 inch pieces. The peel & sections of grapefruit are cooked with the lemon sections, along with water and more lemon juice. The membranes are put into a jelly bag and cooked along with the rest. After about 30 minutes, remove the jelly bag membranes, and squeeze it to extract pectin. which then goes into the marmalade, along with sugar, and more cooking. I think altitude gave me a bit of a problem. The instructions say to cook for 25 - 30 minutes to a temperature between 225 and 250. After 45 minutes I couldn't get my temperature that high. It didn't set up fully.

  • Dorothy Jewiss's coffee cake

    • stockholm28 on January 18, 2015

      This was good, but a bit boring. If you need a recipe that is easy and uses ingredients on hand, it is a fine coffee cake. It reminded me of the simple coffee cakes that my mom made when I was a kid. I wish that I had substituted brown sugar for the white sugar in the sugar-pecan mixture. I had to bake it 60 minutes (recipe is 40 to 50 minutes). I dipped a spoon in hot water to spread the batter to all 4 corners of the pan.

    • damazinah on November 15, 2015

      Good, moist cake with rich flavor. The instructions say to serve warm, but I think the texture & flavor were better after it cooled.

  • Laura Goodenough's apple coffee cake

    • Breadcrumbs on February 25, 2011

      p. 631 – Chapter 13 Like most coffee cakes, this one comes together with little effort. Hesser suggests using a wooden spoon and I’d add a strong wooden spoon as my batter was quite stiff! 1/3 of the batter is spooned into a greased tube pan and then topped w half the apples. Hesser reminds you to be careful not to let apples touch the sides of the pan. I heeded her warning. 1/3 more batter is spooned over the apples then topped w the remaining apples and, the final layer of batter. I had to use a silicone spatula to spread out the batter as it was a bit of a challenge to spread so thinly, my pan flares outwards so the final 1/3 of batter needed to cover a fair bit more pan area than was the case in prior layers. I put the pan in the oven and hoped for the best, wondering if the batter was supposed to be as stiff as mine was. My cake baked in 60 mins. Hesser also notes you can cover the pan w foil to prevent the cake from overbrowning however I didn’t find this necessary.

  • Jordan Marsh's blueberry muffins

    • Delys77 on October 31, 2011

      These were very good but you have to make sure you cook them enough as they can be a bit gooey. You do end up with a bit of a blue muffing but it is still attractive and the sugared top is nice. Also I cut the butter and sugar back a bit and it was still good

    • Yildiz100 on March 06, 2016

      I wad super skeptical about the instructions. (Beat together the milk and dry ingredients? With an electric mixer?) I was sure they would be tough. I was wrong! They were light and fluffy and full of blueberries. My eggs were medium so I did add a bit of milk to thin out the batter. I forgot the sugar on top. It wasn't missed in terms of sweetness but it might have been pretty. Mine were done in 25 minutes-in fact one of my two trays was a tiny bit overdone. My oven might be a little too hot.

    • Barb_N on March 06, 2016

      Rescued from the long defunct Boston department store, I have been eating these and making them since I was a kid in my Grandmother's kitchen. A go-to recipe when my kids were little.

  • Lidia Bastianich's Swiss chard and scallion frittata

    • PrincessK on February 13, 2011

      p. 636 Wash, dry, stem and slice chard, smash garlic and slice scallions. Beat eggs. Saute garlic until golden. Add chard, cover pan, and cook until chard wilts. Saute scallions, then add to cooked chard. Mix with half the eggs and a cup of ricotta. Add oil to skillet and allow other half of eggs to set before adding the vegetable/egg mixture. Once the frittata browns lightly on the bottom, place in the oven to finish. (approx 15 minutes). Could use some dried chili flakes or some sliced potatoes or mushrooms, perhaps?

    • Breadcrumbs on February 13, 2011

      p. 636 – Chapter 13 - K made this for my b-day brunch and reported that the instructions were very clear and he had little difficulty executing this dish. The only bump he encountered along the way was related to the garlic. The dish calls for 2 cloves of garlic, lightly crushed so mr bc put them through a garlic press. At the stage where Hesser instructs you to discard the garlic from the pan, K was perplexed since at that point it was inextricably mixed w the chard. It was Hesser’s intention that the cloves be left whole but, crushed slightly. Nevertheless, the dish didn’t seem to suffer at all from the infusion of garlic. In fact, we welcomed its flavour. The frittata turned out beautifully but left both of us feeling it lacked something. Dried chili flakes perhaps, or maybe even some sliced potatoes or mushrooms. We served this w the lovely Pan Con Tomate, another COTM dish.

    • Delys77 on October 31, 2011

      This is a great way to enjoy swiss chard. The ricotta gives it a nice creaminess without adding a tonne of fat, especially since you used low fat ricotta

    • TrishaCP on June 22, 2013

      Good for brunch or for a light dinner. I added portabello mushroom for additional savoriness, and that was a good call- it made it more substantial. I also topped the frittata with a really healthy sprinkling of red pepper flakes- really necessary because while the ricotta made the dish creamy, it also made it a bit bland. The red pepper was the right correction. Finally, this tasted significantly better at room temperature- don't be tempted to eat this too quickly!

    • Laura on April 15, 2014

      Pg. 636. Made this for a light dinner last night and served it with a salad dressed with a red wine vinaigrette. I followed suggestions from previous reviewers and added mushrooms and red pepper flakes. I sautéed the mushrooms along with the scallions. In the future, I would replace the scallions with regular onions. Also, I would put the egg mixture in a smaller pan to bake so that the resulting dish was thicker and I would bake it much longer -- even in the 12" pan, it wasn't quite done after 10 minutes. This dish could accommodate a lot of additions, notably almost any kind of sausage, and quite a few different herbs. Finally, I think I would cut back on the amount of ricotta.

  • Bill Granger's scrambled eggs

    • Melanie on February 23, 2012

      p640. Seriously rich... perhaps too rich? Others thought that this tasted nice and creamy but I thought the taste of the cream was a little too strong.

  • Amazing overnight waffles

    • damazinah on June 19, 2016

      Best. Waffles. Ever. Seriously, these are light & fluffy on the inside while staying crisp on the outside. And they're a breeze to make - stir together a few ingredients before going to bed, add eggs & butter in the morning. This recipe yielded 14 waffles using a scant 1/4 cup per waffle.

  • Mississippi pancakes

    • Melanie on August 22, 2011

      Eggs, milk, SR flour (or plain + baking powder), oil, sugar, salt, butter So lovely - light and fluffy!

    • twoyolks on January 01, 2013

      I made a half recipe and need up with only 7 pancakes.

  • Soft scrambled eggs with pesto and fresh ricotta

    • Melanie on February 23, 2012

      p646. Oh yum! Made pesto with one bunch basil, two cloves garlic, oil and pine nuts. I was very sad when my breakfast was finished... very much a cafe style breakfast dish.

  • Boston brown bread

    • PrincessK on February 07, 2011

      Pg. 656 Combine flours, baking soda, and salt in a large bowl then add in a mixture of molasses, raisins and buttermilk. If you don't have a pudding mold, butter an empty 28 oz. size can (e.,g. from canned tomatoes) , will hold all but about 1/2 cup of batter. Gio used her slow cooker. Pour 2 c of cool water into the insert, cover with foil. Steam on high for 4 1/2 hours, then cool on a cooling rack for an hour.

  • Shirley Estabrook Wood's zucchini bread

    • LaPomme on May 19, 2011

      Page 663.

    • LaPomme on May 22, 2011

      Accidentally forgot to add the cinnamon, and the loaf tasted pleasantly like a moist pound cake.

    • TrishaCP on September 04, 2012

      Much more of a cake than a bread. I have other zucchini bread recipes I prefer that are less sweet and will probably make those in the future.

  • Cream scones

    • Yildiz100 on May 20, 2013

      These were good, but a little sweet for my taste. I will try reducing the sugar by half next time.

  • No-knead bread

    • twoyolks on September 01, 2015

      Despite its fame, this recipe was disappointing. The bread had a good crust. The crumb was pretty good but seemed wet. There just wasn't a lot of flavor to the bread itself. It's very easy to make (other than putting the dough into a hot pot). And, unfortunately, the recipe doesn't provide a lot of instruction because it's a shortened form.

  • Brownies

    • PrincessK on February 05, 2011

      pg 684, too gooey at 24 mins, try 25 mins next time, per Jane. I don't think these brownies surpassed Nick Malgieri's Supernatural Brownies which I am a big fan of. But they were good - good chocolate flavor (I used Ghirardelli 60% choc chips) and a shiny,crackled surface (as Amanda says, an important brownie detail).

  • Lemon bars

    • meggan on May 06, 2013

      These aren't lemon bars like you're thinking. They are more like pecan pie bars with a lemon glaze, That doesn't make them less delicious - they are just aren't traditional.

  • Ruth's oatmeal crisps

    • Delys77 on October 31, 2011

      I thought these were fabulous. The shortening and the salt make for a slightly different kind of cookie. Sweet while still sligthly salty with a great moist crispness. Delicious!!! Of course the recipe makes fewer cookies than it says.

  • Cranberry pistachio biscotti

    • Melanie on December 18, 2011

      I made these for my Christmas cookie plate. These look nice and Christmassy and taste really good too. I left them in the oven a little longer during the second bake as they weren't hard enough.

  • Cocoa Christmas cookies

    • Melanie on December 18, 2011

      I made these for my Christmas cookie plate. So yummy! And not that ugly either! Instead of dipping these in the lemon glaze I piped/drizzled the glaze over the top. These are a great texture - sort of like mini cakes :)

  • Cashew butterscotch bars

    • PrincessK on February 02, 2011

      apple suggests upping the salt a smidge. p. 697

    • Salt on May 24, 2011

      loved, loved, loved these. Butterscotch chips get no respect...this recipe will convert any non-believer! Defintiely up the salt a bit.

  • Chocolate quakes

    • Delys77 on October 31, 2011

      Super luxurious chocolatey crispy delights. Only makes about a dozen cookies though so double or triple the recipe.

  • Pierre Hermé's chocolate sablés

    • Delys77 on January 22, 2012

      This recipe yields a chocolate lovers dream with crisp yet chewy chocolate explosion with a slight hint of salt. In a word these are spectacular.

  • Flat-and-chewy chocolate chip cookies

    • PrincessK on February 07, 2011

      P. 706

    • feucht22 on January 30, 2012

      Don't skimp on the salt.

    • Melanie on February 23, 2012

      p706. So nice and chewy. I didn't toast my walnuts and simply used chocolate chips. I used about 1 tsp sea salt. Give these space on the pan as they spread like crazy.

    • milgwimper on July 02, 2014

      Made these for a friend and we made them for her potluck. The report back from the potluck was that they disappeared before all other desserts.

    • wcassity on December 19, 2016

      Tasty. Definitely on the salty side. Even better the next day - still chewy, and deeper flavor.

  • Chocolate chip cookies

    • Jane on February 14, 2011

      I'm always on the lookout for the perfect choc chip cookie. I rested the dough as suggested but they aren't going into my Hall of Fame. I didn't follow the recipe exactly which may not have helped. I used regular choc chips rather than feves, which I felt would be far too large. I also reduced the size of the cookies by half (6" cookies seemed totally OTT) and reduced the baking time accordingly. The reasons I won't be making these again: Cookies too flat. Dough too salty and I didn't even sprinkle the top with sea salt as suggested. 1.5 teaspoons of coarse salt means you are always aware of salt on your taste buds as you eat the cookie. I like salt but I didn't want it to be this prominent in a choc chip cookie. So the quest goes on!

    • PrincessK on February 14, 2011

      p.709 This is Jacques Torres recipe. JoanN says just add pinches of salt. She would try again with modifications, including adding nuts.Maybe use good chips instead of the feves. Or Heath Toffee Bits. Chowser uses a cookie scoop to make them, rather than shaping each ball (dough is too crumbly to hold a ball shape). Hers are smaller than 3 1/2 oz as per recipe states which is too big.

    • mirage on March 16, 2011

      I loved this cookie. I used ghiardelli (sp?) chips (which are quite large and flat) and used a cookie scoop to make them. I followed the recipe exactly but I only topped half of them with the salt topping, and preferred those that I didn't. I use Diamond Crystal salt and didn't find the salt overwhelming the cookie at all.

    • milgwimper on July 02, 2014

      We loved these cookies, but only made a couple of these the recommended size. They were too rich, and therefore we made these smaller. The next couple of times I reduced the salt and the sugar as the original was sweeter than we liked. Awesome cookies.

  • Lemon lotus ice cream

    • PrincessK on February 05, 2011

      p. 724 Turned out good.This has one sliced whole lemon churned into a lemon ice cream. This makes more than will fit into a Cuisinart machine, it is about like two batches for it. This is complicated by the fact that the lemons settle in the mix, and therefore it is hard to just freeze it in two batches. So I churned one right after the other in the bowl and then folded them together. This worked well. The bowl retained enough cold to do it.

  • Mango ice cream

    • Jane on July 02, 2012

      So easy to make and really good. I thought it might be a bit sweet with ripe mangoes pureed plus sugar but the cup of crème fraîche gives a nice sour tang.

  • Teddie's apple cake

    • PrincessK on February 05, 2011

      pg 752, 3rd most recommended recipe. OK in an angel food cake pan. JoanN prefers Kate Zuckerman's.

    • Frogcake on March 27, 2017

      This is our favourite Apple cake. Important to use freshly chopped walnuts here. I've also used olive oil, which works very well to produce a delicate crumb. I increase the cinnamon by one half teaspoon for more spicy flavour. A good recipe for using almost expired apples in your bin.

  • Walnut cake with chocolate walnut buttercream

    • PrincessK on February 07, 2011

      p. 758, BeccaPorter had a lot of problems with the buttercream breaking, otherwise, loved it.

  • Maria Tillman Jackson Roger's carrot cake

    • n_l_m on February 02, 2011

      Very good. I got a lot of compliments. I used vegetable oil, but next time I'm going to try coconut oil because there's quite a bit of oil, and you can actually taste it.

  • Purple plum torte

    • PrincessK on February 13, 2011

      pg 764, Per Amanda the ingredient list should call for 1 teaspoon cinnamon, not 1 tablespoon.

    • feucht22 on January 30, 2012

      When you make one of these you mine as well make 5. They freeze beautifully and suit a variety of occasions. I've used blueberries with good results.

    • cpauldin on February 25, 2012

      Don't be afraid to really cram the plums in- they sink and so you can fit more than you think. I added a little Fiori del Sicilia extract (from KAF) and it was excellent. This is so quick but looks elegant with a little whipped cream and/or fruit sorbet. A great end to an Italian dinner!

    • Cheri on March 31, 2012

      Excellent. Doesn't make a lot of batter. Had to use a 10" pan, but that worked out fine. Only needed 7 plums - that was plenty, don't think 12 would have fit. Served with a little whipped cream on top.

    • TrishaCP on September 13, 2014

      Just as delicious as everyone else has already said. I would probably reduce down to 3/4 cups sugar next time though.

    • eliza on September 15, 2014

      This is very good and very easy to make (I used the online version of the recipe). I added some pears along with the plums and they worked well. As others have said, it doesn't make a lot of batter but worked well in a 10 inch springform pan. Baked 44 minutes.

    • twoyolks on September 01, 2015

      I found the cake portion to be very good but the plums were extremely tart. This may just have been the plums I used.

  • Campton Place buttermilk chocolate cake

    • Cheri on January 02, 2011

      This is a good cake. Takes some time. I used Amanda's suggestion, and cut the two layers in half, to use up all the frosting and make a 4 layer cake. It was beautiful! I put a crown of rasberries around the top. This is so much chocolate, that the cake needed the tartness of the rasberries to offset the sweetness, per se. A layer of rasberry jam in the middle would be nice.

  • Polish Jewish plum cake

    • TrishaCP on September 06, 2013

      A good recipe for the tiny perfect looking Italian prune plums that I can't resist this time of year! (But it isn't for everyday- lots of eggs, sugar, and oil). The plums are coated in a cinnamon sugar mix before being layered into a sturdy cake batter that is brightened with orange juice. The crumb of this cake was exceptional, and it came out easily from the pan. I found my cake was done at 55 minutes, so watch the timing of this one.

  • Warm soft chocolate cakes

    • twoyolks on March 13, 2017

      This was simple to make and really tasty. It's become a cliche but this is a very good version of the soft chocolate cake. They are delicate when unmolding so it requires some finesse for them not to fall apart. They're still good even if they do. I left the batter out at room temperature for about an hour before baking them without issue.

  • Almond cake

    • JoanN on January 31, 2011

      Buttertart just kept raving about this.

    • mfto on December 26, 2011

      I baked this two days before serving for Christmas dinner. Among all the desserts, this cake was the favorite. I would advise researching several of the NY Times versions of this cake to learn the background. A. Hesser's mother-in-law created the recipe and warned that no matter what you do, the center of the cake will fall. It is still delicious. I baked for 55 minutes and that was right for my oven. I cut the cake into small wedges because it is so rich and served with fresh berries.

    • TrishaCP on June 22, 2013

      If placed among other items, this cake is not the one anyone would choose. It bakes up into a rather boring looking, brown creation that sinks in the middle. However, this is one of the best cakes I've ever made. It has a strong luscious almond flavor from the paste and extract, and it is really moist. This is a must make cake for anyone that likes almonds.

    • DKennedy on January 16, 2014

      p.777

  • Chocolate dump-it cake

    • feucht22 on January 29, 2012

      Makes a lot of frosting -- have something in mind to use it up with. You won't have to reach far -- it's delicious by the teaspoonful.

  • Lemon cake

    • Breadcrumbs on February 06, 2011

      p. 782 - Hesser's description of this cake piqued my interest, she prefers it to Maida Heatter's. Guess what, when you read the footnotes you learn this is Ina's recipe from her Parties book.

    • damazinah on October 03, 2015

      Excellent, full of lemony yumminess! I poked holes in the warm cakes with a chopstick before pouring the syrup over them so that it would soak in better. Will definitely make this again!

    • nadiam1000 on February 05, 2017

      I was going to make Maida Heatter's East 62nd St Lemon Cake and I came upon this variation - I had some quark that I used in place of the buttermilk and I left out the vanilla since Maida's recipe did not call for it. I baked it in a buttered and bread crumb dusted bundt pan, poked holes in the warm cake and poured the lemon syrup over the top. I let it stand for a while before turning it out to a rack to cool completely. I love a nice lemon fondant glaze on lemon pound cake, but for me it was a bit thin and I would hold back a little on the lemon juice next time. Very moist, very lemony and nice texture.

  • Bolzano apple cake

  • Chocolate Guinness cake

    • Laurendmck on March 15, 2014

      This is Nigella Lawson's recipe in Feast, FYI.

  • Whiskey cake

    • PrincessK on February 07, 2011

      pg 784. The recipe says to bake 30-35 minutes, but it can take up to 42 mins for a toothpick to emerge clean. Would probably be fine without the syrup--or w/a different one (different booze or instead of booze, lemon or orange)--or w/berries and whipped cream. The bourbon in the syrup is very pronounced.

  • Peanut butter cupcakes with milk chocolate frosting

    • birch on July 24, 2011

      changed cake flour to freshly ground white soft wheat flour, added 1 cup chopped peanuts. Crumb is very nice. The cupcake has 1 1/2 cube of butter and the frosting 3 cubes which is a tad excessive. Rethink the sugar-butter combination into something more reasonable even for children.

    • Melanie on February 23, 2012

      p787. These were ok but not great, I probably wouldn't bother making them again although I loved the sound of the combination. The frosting doesn't need the vanilla or milk - the vanilla overpowers the chocolate and the milk creates an odd texture.

  • Even-greater American pound cake

    • PrincessK on February 05, 2011

      pg 788 Apple didn't love this one. Good, but not great. The almond extract was not necessary, too potent. Omit or use more vanilla. Hesser sometimes uses lemon zest, which would probably help round off the almond extract.

  • Rum omelet

    • PrincessK on February 02, 2011

      picawicca suggests using Grand Marnier instead of rum to recreate the Grand Marnier Souffle served at Chez Camille in Washington, D.C., back in the 70's

  • Tapioca flamingo

    • PrincessK on February 07, 2011

      p 810 Can use water instead of pineapple juice. Works fine with frozen strawberries.

  • David Eyre's pancake

    • PrincessK on February 06, 2011

      pg 813 2nd most recommended per Hesser. Works fine with only 2 TBSP butter and nonfat milk. Browning the butter might be nice.

    • feucht22 on January 29, 2012

      Make sure your flour measure is light otherwise you'll end up with a too pancake-y pancake. When finished, you should be table to tear a piece off and roll it up. Fantastic addition at the breakfast table.

    • DKennedy on October 27, 2016

      This is a favorite recipe from my young adulthood. My Aunt Adele gave me this recipe when I first moved out and I made it often when I was single. It's a showstopper.

  • Fresh blueberry buckle

    • PrincessK on February 08, 2011

      p 815 Easy. Works fine with frozen blueberries (no need to defrost first) and in an 8-inch pan instead of the recommended 9-inch.

    • TrishaCP on June 22, 2013

      A really easy and delicious cake- my family wolfed it down. The berry to cake ratio is heavy on the berry, possibly because I made it in a 8-inch square pan, rather than the 9-inch requested by the recipe. Not a whole grain recipe, but could be easily tweaked to be so (WW pastry flour would probably be the best bet).

  • Individual apple tarts (Tartelettes aux pommes Lionel Poilâne)

    • PrincessK on February 06, 2011

      p. 834 granny smiths a good choice. next time, use unbleached AP flour.

  • Glazed mango with sour cream sorbet and black pepper

    • PrincessK on February 05, 2011

      pg . 851 (Alain Ducasse 2002) It couldn't taste better or be easier. Sour cream and sugar and lime. Use an actual lime--it calls for juice and a little zest. A few minutes in the ice cream maker and you have what you'd expect-- pure white creamy tangy cold sweet sorbet.

  • Oliver Clark's meat loaf

    • Breadcrumbs on January 30, 2011

      p. 554 - This seems to make a massive meatloaf (3 lbs of meat!) Could half the recipe and definitely would be good w Hesser's recommendation o Iceberg lettuce salad w buttermilk dressing.

    • Delys77 on November 26, 2012

      Pg. 554 I didn't see the note from breadcrumbs when I made this so I went with the whole recipe and yes indeed it is a massive meatloaf. I ground my own beef chuck and pork shoulder and followed the recipe precisely, the result was a moist and flavourful meatloaf with lots of veggies hidden in it. It should definitely be served with something that is a bit tangy as the recipe is definitely on the savoury side.

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Reviews about this book

  • Everyday Dorie by Dorie Greenspan

    Amanda’s introductions to the 1,400+ recipes are wonderfully written, fascinating and chockfull of the kinds of nuggets of information you’ll be happy to pull out at the chicest cocktail party.

    Full review
  • Yahoo

    A review and interview with Amanda Hesser.

    Full review
  • Kate Cooks the Books

    What can you say about a book that contains more than 1000 recipes? That it is comprehensive and exciting and a bit overwhelming?

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Reviews about Recipes in this Book

  • ISBN 10 0393061035
  • ISBN 13 9780393061031
  • Published Oct 25 2010
  • Format Hardcover
  • Page Count 932
  • Language English
  • Countries United States
  • Publisher W. W. Norton

Publishers Text

All the best recipes from 150 years of distinguished food journalism - a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.

Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years - Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta - as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics - from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.

Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish - a volume that will serve as a lifelong companion.

Amanda Hesser outlines how the book came about in this New York Times Magazine article.



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