Recipes By Amanda Hesser
346 recipes found
Fennel Sauce With Anchovies And Capers
Reddish Mole (Coloradito)
Sweet And Pulpy Tomato Ketchup
Smoked Sturgeon Salad With Leeks, Haricots Verts And Frisee
Puntarelle With Anchovy Dressing
Harira
Foie-Gras-and-Jam Sandwiches
Red-Wine Risotto
Haricots Verts With Walnuts and Walnut Oil
Braised Veal Shanks With Garlic
Fluffy Orange Shortcake
Cauliflower Soup With Cremini Mushrooms And Walnut Oil
Tapioca Beef Broth
Couscous With Celery, Parsley and Red-Wine Vinegar
Sausage Stuffing With Caramelized Onions
Plums With Vanilla
Baked Sweet-Savory Carnaroli-Rice Pudding
Mastic comes from the mastic tree and is often used as a spice. Here, it adds an herbal note. Mastic crystals and powder (sold as gum mastic) are available at kalustyans.com.
Cherry Sauce
Potato, Endive And Hazelnut Chopped Salad
Green Bean, White Bean, Basil And Ricotta Chopped Salad
James Beard’s Boston Baked Beans
The trick to good baked beans is cooking them very slowly with indirect heat. This recipe calls for baking them in a tightly sealed casserole in an oven barely hot enough to toast bread. As the hours pass, the beans drink up a broth flavored with brown sugar (or molasses), mustard and pepper. The gentle cooking prevents the beans from breaking up and becoming mushy. By the time they're done, the pork is falling off its bones and the beans are the classic rusty brown. Be sure to season them amply with salt so the sweetness has a sturdy counterpart. Beard's recipe calls for dark brown sugar. The alternative is to use molasses, which will render a final flavor and color more familiar to canned-bean devotees. The recipe itself requires no great cooking skills — if you can peel an onion and boil water, you're all set — but it will easily take up an afternoon. Plan it for a day when you're at home.
Chopped Salad of Romaine, Arugula, Dill and Lemon
Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.
Pasta With Lemon, Herbs and Ricotta Salata
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.
Basmati Rice With Coconut Milk And Ginger
A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here – you'll taste the mellow coconut first and the kicky notes of ginger second – so it makes an ideal accompaniment to stir-fries and braises.