Puree of peas and watercress from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 298) by Amanda Hesser

  • frozen peas
  • watercress

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed red snapper with rhubarb sauce; James Beard's chicken with 40 cloves of garlic; Ginger duck; Epigram of lamb; High-temperature roast lamb; Braised lamb shoulder with sheep's-milk cavatelli; Glazed mango with sour cream sorbet and black pepper

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 16, 2011

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

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