Recipes By Amanda Hesser
346 recipes found
Lobster Salad With Avocado And Hearts Of Palm
Chicken With Coca-Cola and Lemons
Like many cooks, I keep a file of recipes I want to try. When I looked through it recently, there were a preponderance of lemon recipes, including one for roasted chicken with lemons and Coca-Cola from Frédérick Grasser-Hermé. Again, the savory and sweet. A food writer who has worked with chefs like Alain Ducasse, Grasser-Hermé is also the wife of the Parisian pastry chef Pierre Hermé. It humored me that a French cook would deign to baste her chicken with Coke. But it makes perfect sense: like many drinks – wheat beer, iced tea, sangria, Vietnamese sugar-cane juice – Coca-Cola is always improved by a wedge of lemon.
Balinese Tomato And Lemongrass Broth
Strawberry Sorbet
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.
Jamie Oliver’s Pappardelle With Beef Ragu
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Creamed Red And White Pearl Onions With Bacon
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No. 9 Park in Boston. It is incredibly rich, and remarkably good. If you don't have time to blanch and peel the onions, feel free to use frozen pearl onions in a pinch.
Brussels Sprouts With Pancetta
This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.
Green Beans With Dill
Steamed green beans served with a button of butter make for a perfectly acceptable side dish, but if you're looking to elevate the green bean to company-worthy status (with almost no more effort), here's your recipe. Just blanch the beans for a few minutes, toss with butter, chopped fresh dill and a grind or two of black pepper.
Sweet Potatoes with Maple and Chipotles
This is a recipe that the chef Bobby Flay created for Thanksgiving in response to a request from The Times back in 2003. The sweetness of the potatoes is amplified by maple syrup, then taken in a completely different direction by the addition of fiery chipotle sauce. Sour cream knits the dish together perfectly.
Spiced Soufflé Crepe With Sautéed Apples
Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.
Braised Ligurian Chicken
This dish came to The Times in a 2003 article about Jamie Oliver: "What I found quite interesting with this dish, being English," Mr. Oliver said, "is that when you eat this, it's quite delicately flavored. It's perfumed with the wine and the rosemary. You get this kind of meaty kind of saltiness from the olives, and what's really interesting is if an English housewife got hold of the recipe, she'd probably stone the olives and have quite a lot of them. But in Italy, literally for eight people they put that much and they leave the pits in." In his hand, he cradled about two dozen olives. Mr. Oliver continued: "When you cook olives whole like this, it's almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable. And the salt from the olive flavors the chicken really wonderfully." This is an adaptation of his recipe.
Salty-Sweet Salmon With Ginger and Spicy Cucumber Salad
This 2006 recipe came to The Times by way of David Myers, the American chef and restaurateur, when Amanda Hesser called upon him to re-interpret this 1961 Times recipe for Chinese barbecued spareribs. He kept the simple soy-garlic-ketchup (yes, ketchup) marinade intact and applied it to salmon. He then served it with a preserved ginger relish and a cucumber salad seasoned with shichimi togarashi, a fiery Japanese spice blend (red pepper flakes make a fine substitute). If you don't have the time to make the relish and cucumber salad, serve the salmon with a few slivers of preserved ginger from a jar, a pile of white rice and some sautéed greens. That's better than your standard grilled salmon by a mile.
Littleneck Clams Steamed In Green Chili-Coconut Milk Broth
Grapefruit Fluff
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column. Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy. The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.
Eggplant With Miso
Miso Glazed Carrots
Royal Cake Bisteeya
Almond Granita
Watercress And Basil Soup
Salmon Roll
Daube de Boeuf
Lemon Mayonnaise
Chili Peanuts With Anchovies
