Recipes By Amanda Hesser
346 recipes found
Chicken Canzanese
Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. One thing is clear, though: a good recipe has a thousand fathers, but a bad one is an orphan. And on the Internet, fathers are created effortlessly. Since chicken Canzanese is assured of immortality online, it seemed time that we gave it a whole new start here.
Veal Milanese
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. “I was in the mood for veal and red wine,” she wrote in The Times a year later. “When the main courses came, the waiter set down my veal Milanese: a pounded chop as large as a frying pan, crusted with bread crumbs and smothered with a glistening mess of arugula and tomatoes. I squeezed lemon over the veal and set about carving. It was just what I was after: the tender meat was pounded paper-thin with fat on the edges and a thin, pebbly coating of bread crumbs. The peppery salad and lemon offered steady relief. But it left me with a single thought: to come back in the summer when arugula and tomatoes are in season.” Then she gave us a recipe for the dish, perfect for summer, when arugula and tomatoes are in season. Go to!
Portobello Mushroom Ketchup
Poached Eggs With Date Chorizo Paste
Potato, Shiitake and Brie Gratin
Saratoga Potatoes
In “America Cooks,” by the 1940s food writers Cora, Rose and Bob Brown, the trio declared: “A century ago, when Saratoga Springs was in its heyday as a fashionable resort, specialties from there swept the country, and one of them, Saratoga Chips, will endure as long as there are spuds left to slice.” They were partly right. The recipe has endured, all right, but Saratoga vanished from the name. We now call them potato chips.
Asparagus Alla Fontina
Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.
Smoked Trout With Celery Salad
Buttermilk Mango Curry
Fresno Pork Roast With Hot Spiced Raisins
Plum Crumble
Moussaka
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole. In the book, Mr. Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party? Mr. Rosengarten writes with bravado, but he certainly persuaded me to try his recipe. And it delivered.
Aromatic Rice Pudding From India
Roasted Pork Tenderloin With Ginger And Golden Raisins
Chili for Chili Dogs
Sautéed Salmon With Zucchini Pappardelle And Red Lentils
Plum Ketchup
Rouille
Greek Rizogalo
Impromptu Mustard Fruit With Mascarpone
Morning Bread Pudding
This special occasion breakfast dish is like a cross between a tarte Tatin and a moist, delicate bread pudding. You have to plan ahead – it needs to sit in the refrigerator overnight – and it requires the preparation of a simple caramel sauce, but it's absolutely, 100% worth the effort. Once the sauce is done, swirl it around the bottom of a pie pan, fill it with slices of challah, then saturate it with a slurry of eggs, sugar, mascarpone cheese, milk and a dash of almond extract. Let it rest overnight, bake and invert on a platter. Serve with a dollop of mascarpone or fromage blanc to cut the sweetness.
Brined-and-Braised Pork Belly With Caraway
Gâteau de Crêpes