Recipes By Amanda Hesser
346 recipes found
Warm Chicken Salad
Cognac-Ice-Cream Sandwiches
This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco. They reimagined a classic booze pie as ice-cream sandwiches, literally a children’s dessert for adults. They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and elevated it with a relatively abstemious dose of Cognac. On the surface, it’s a tasty trifle, but there is subtlety too, with a little cinnamon here, some salt there.
Heavenly Hots
This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don’t cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.
Thyme-Meringue Cookies With Boozy Apple
This recipe, by Sarah Magid, a Brooklyn baker, is a new take on an old recipe, the Huguenot torte. This elegant cookie calls for apples and pecans, but you could also use pears, hazelnuts or even black walnuts. It’s very sweet, so consider folding 1/4 cup crème fraîche into the whipped cream for added tang.
‘Totally Local’ Gratin
All the ingredients listed in this recipe are local to New England. If you don't live there, do your best to substitute them with your own local ingredients. Or grow and make them yourself. (Just kidding.)
Canned Poached Pears
You will need two pint-size wide-mouth Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com. Avoid table-ripe fruit. Ripe or very ripe fruit may produce a mushy result.
Roasted Cauliflower With Parsley-Anchovy Butter
Corncakes With Caviar
These corncakes are tasty little gems — crisp and pebbly with bits of corn and lacy around the edges. The crème fraîche and caviar are charming if you have them, but don’t let a lack of caviar prevent you from making the cakes. You’ll be just as happy eating them plain or with dollops of crème fraîche and chives. The cakes’ success hinges on their crispness. Keep your pan hot and steady; don’t let the cakes steam or they’ll turn floppy.
Sugared Puffs
Classic Bagna Cauda
This recipe appeared in an article in The Times by Craig Claiborne. The sauce is timeless, but you may want to update the selection of vegetables.
Spicy Orange Salad, Moroccan Style
Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts
Worcestershire Sauce
Tortoni
Tortoni, a frozen mousse speckled with crushed macaroons, became the rage in Paris in the early 19th century, wended its way to America, where it found a ravenous following, and then evaporated from our culinary memory.
Simple Bouillabaisse
This appeared in a Times article called “Bouillabaisse and Chowders: An Eel-Soup Digression — Who Now Get the Best Vegetables and Fruits — A Dear Fish Market.” The author is unknown. You may halve the amount of oil if you find it alarming.
Apple Crisp With Tortoni
You can use the leftover ground macaroons in this recipe for the tortoni.
Toasted Spaghetti Primavera
Tortilla Soup
This version of the classic Mexican soup calls for fried tortilla chips to be blended in with the broth and chiles. This yields an earthy bisque with a gentle, smoky heat. And it can be prepared in under a half hour.
Red Pepper Dip With Walnuts And Pomegranate
This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.
Goat Cheese With Shallot-Cassis Marmalade
Rhubarb Orange
Creme Brulee
Wild Rice With Mushrooms, Cranberries And Walnuts