Recipes By Amanda Hesser
346 recipes found
Pimms Gelée With Raspberries And Fromage Blanc
Dandelion And Fava Puree
Deviled Eggs With Crème Fraîche and Caviar
Pan-Roasted Fish With Fried Capers
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.
Poached Wild Striped Bass
Bombay Leg Of Lamb With Yogurt And Lime
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.
Cranberry Crumble Tart
Fluke Crudo With Lime, Sea Salt and Olive Oil
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you’re buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That’s it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don’t relish in your good fortune.
Litchi Coconut Bubble Tea
Sea Bass Baked In A Salt Crust
Chicken Livers On Toast
Baked Garbanzo Beans
Creamy Farro And Chickpea Soup
Aunt Victoria's Biscotti
Roasted Chilean Sea Bass With Chive Oil
Peanut Sundae With Peanut Sauce and Peanut Brittle
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011. The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies. The candies and ice milk can be made ahead of time.
Cocktail Sauce
Sautéed Flounder With Walnut And Garlic Sauce
Airplane Salad
Crab Salad With Asparagus, Lemon And Parmesan
Jerusalem Artichoke And Cheese Pumpkin Soup
Green Sauce for Fish
Kumquat Syllabub