Recipes By Amanda Hesser
346 recipes found
Leeks With Anchovy Butter
Leeks have gone in and out of favor throughout history. Here they’re prepared as the more-esteemed asparagus: Blanched, then slathered with butter mixed with pungent anchovy (another looked-down-upon ingredient).
Braised Duck With Green Olives and Kumquats
Salad of Kumquats, Dates and Shaved Parmesan
Shrimp With Pineapple and Pickled Kumquats
This recipe is worth the two-day wait for pickling.
Flat-and-Chewy Chocolate-Chip Cookies
It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
Thick-and-Gooey Chocolate-Chip Cookies
These hefty and extremely satisfying treats should be devoured with a cool glass of milk on hand. In the search for the perfect iteration of chocolate-chip cookies, three subsets of cookie rose to the top (check out the crisp and chewy versions to compare). Each recipe was tested more than a half-dozen times, so please grant us some generosity. Note that this version uses baking powder and the balls of dough are considerably larger.
Thin-and-Crisp Chocolate-Chip Cookies
Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)
Ricotta Sauce for Short Pasta
Crab Salad With Tomato-Sake Gelée
Melon-and-Lime Parfait
Cuban Pork Tenderloin With Chimichurri Sauce
Fava-Bean Gazpacho With Sherried Raisins
Hearth's Fava-Bean Salad
Garganelli Pasta With Fava Beans
Asparagus, Bean and Pistachio Salad
Crostata With Warm Salad of Garden Greens and Weeds
Lemon Verbena Ice Milk With Strawberry Granita
Coconut and Tapioca Soup
Roasted Salmon With Wasabi Cream
Chicken With Almonds and Green Olives
Meat Club Rub
Coffee Sauce
Grapefruit-and-Meyer-Lemon Marmalade
This recipe came to The Times from June Taylor, the impresario of preserving whose jams and jellies, made in her workshop in Berkeley, Calif., are esoteric works of art. For this sweet-tart concoction, you’ll need a jelly bag, used to draw pectin from the fruit, which can be found online or at your local kitchen supply store (you can also make your own out of muslin.) The recipe is for marmalade devotees who want a surprise: you’ll cut the Meyer lemon into chunks, so when you eat the marmalade, you get a burst of lemon, a bit of culinary sunshine.
