Recipes By Amanda Hesser
346 recipes found
Black Bass With Watercress And Tangerine Salad
Sauteed Asparagus With Fleur De Sel
Asparagus-and-Goat-Curd Salad
Blood Orange, Date And Parmesan Salad With Almond Oil
Black Bass With Silky Rhubarb Sauce
Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney
Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey
Potato And Smoked Mackerel Salad With Creamy Mayonnaise
Potato Cake With Olives And Capers
Piquillo Peppers Stuffed With Brandade
Teddie's Apple Cake
In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into. This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market. Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
Truffled Egg Salad
Salmon And Mango Napoleon
Cold Veal Soup With Salsa Verde
Butterscotch Praline Parfait
Fromage Blanc-Lemon Grass Sorbet
This recipe, adapted from the restaurant Vong in New York, strikes a surprising balance. The fromage blanc is tangy and blunt; the lemon grass rounds out the edges and showers it with a floral, herbal aroma that lingers in your mouth. It is 20 minutes of your time for a complex endnote to a meal.
Lemon-Buttermilk Sorbet
A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).
Two-Potato Gratin
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Tangerine Juice With Mint
Roasted Poussins With Aniseed, Thyme And Orange Zest
Orange Ice Cream
This recipe, adapted from “La Bonne Cuisine de Madame E. Saint-Ange,” asks you to zest and juice six oranges, but that’s the most effort you’ll have to put forth for this delicately flavored, sublime ice cream. Freeze it in your ice cream maker according to the manufacturer’s instructions, and the result is a citrusy, summery treat.
Bloody Paradise
Ginger Duck
