a

amandahesser1's Profile

Title Last Reply

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

I know this is going to sound strange but Morton's kosher salt tastes saltier than other brands. See this piece about it: http://www.chow.com/food-news/47641/t...

Apr 27, 2012
amandahesser1 in Home Cooking

Food Writing Is Not Dead

John, glad to read your perspective. Just one clarification: I'm not at all nostalgic. Was simply reminding people that it wasn't that long ago that staff jobs were very different. I do feel optimistic -- that's why I said in several places in the piece not to feel glum, that this era is better, and that there's tons of opportunity. And that's why my friend Merrill and I started a company 2 years ago.

Apr 11, 2012
amandahesser1 in Features

Tomato and Basil Sauce

Jul 17, 2011
amandahesser1 in Recipes

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Beetlebug -- glad you liked it! The center should be moist; sounds like you got it right.

May 13, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

My mother-in-law (whose recipe this is) used to keep it under her bed. It will last a good week if stored in an air-tight container ... under the bed.

Feb 17, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

I tried as much as possible to leave the recipes alone, but often recipes before, say, 1980, needed clarification. For instance, Craig Claiborne would write "In a kettle..." and no one knows what a kettle is anymore so I changed this to pot; also meats like beef and chicken used to take much longer to braise so I changed the cooking times to work for today's kitchen.

Along with these small language and timing changes, I added larger how-to-roll-out-pie-dough instructions when I felt they were needed. My job was to unearth the gems from the archive, give them context and make them accessible.

When I felt the clarification wasn't essential to the success of the dish, I included it in my "recipe notes" and when it was crucial, I made the change to the recipe. Beyond clarification, I sometimes adjusted measurements that I felt would materially improve the recipe without changing its integrity -- this was all based on my testing of the recipes.

The section of recipes that I did the most work to were any that were printed before 1950 -- because the recipe writing style then was so different, and so rudimentary, I fleshed them out in our modern recipe structure. Two examples of the old recipe style are in the book intro -- I think you'll see what I mean!

Feb 15, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Becca, I'd use 7, only because the batter is so heavy that the center of the cake sinks after baking, and I think if you use 8 ounces of almond paste, it may never rise! Also, I have found that the paste in a can is a little drier than the tubes of almond paste. Not sure how this will affect this cake, but hopefully it'll be ok! Let me know.

Feb 15, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

No recipes went into the book just for historical purposes. Otherwise there would have been plenty of terrapin and tripe recipes from the 19th century! I included recipes that, first and foremost, I thought were great -- the question I asked myself was "Would I want to make this again and again for the rest of my life?" -- and that had something to say about how we cook and eat. Bacon explosion is amusing and fun, and a whole lot of people like it. If you're having a backyard barbecue, why not serve the bacon explosion and some cold beer?

Feb 15, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Hi there -- I left this message on the chapters 1 to 4 thread, so you may have missed it. Re-posting it here:

Just wanted to thank all of you for joining in to test out my book -- after working on the book for 6 years, there's nothing better than getting a chance to see how you use it, and to hear your thoughts on recipes.

I'd like to point out two errors in the book so you can correct your copies. In the Purple Plum Torte on page 764, the ingredient list should call for 1 teaspoon cinnamon, not 1 tablespoon. And in the brined turkey recipes on pages 475 and 478, step 5, the temperature for doneness should be 165, not 130.

If you have any questions about these recipes or anything else in the book, please don't hesitate to ask on these threads and I'll try to respond promptly. Also, you can always find me at www.food52.com (a cooking community, which I founded with Merrill Stubbs) or on Twitter @amandahesser -- thanks again!

Feb 14, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

Just wanted to thank all of you for joining in to test out my book -- after working on the book for 6 years, there's nothing better than getting a chance to see how you use it, and to hear your thoughts on recipes. I'd like to point out two errors in the book so you can correct your copies. In the Purple Plum Torte on page 764, the ingredient list should call for 1 teaspoon cinnamon, not 1 tablespoon. And in the brined turkey recipes on pages 475 and 478, step 5, the temperature for doneness should be 165, not 130. If you have any questions about these recipes or anything else in the book, please don't hesitate to ask on these threads and I'll try to respond promptly. Also, you can always find me at www.food52.com (a cooking community, which I founded with Merrill Stubbs) or on Twitter @amandahesser -- thanks again!

Feb 13, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

Like the beet idea -- going to try that sometime. Thanks for testing out my book!

Feb 12, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

Becca Porter, glad to read your review! I dreaded making them because I thought they seemed like a pain in the neck, but then was very pleased with the result. They're one of a category of recipes in the book that I think of as fun projects. Turducken and cassoulet being two others.

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

Breadcrumbs, thanks for tackling one of the most time-intensive recipes in the book. The reason I tested it -- and sorry you didn't like it -- is because many NYT readers suggested it. Before I began testing any recipes, I asked NYT readers for their favorite recipes of all time, and their suggestions (several thousand) were my guidebook through the modern half of the archive (1960s forward). When I made this recipe, it turned out really well for me, and I decided to include it because a.) it was great, b.) it was a famous dish of its era, and c.) it marked an important turn in restaurant cooking.

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

Love your idea of adding it to a lentil salad -- thank you!

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

blue room, I've just started reading the threads today, and am bowled over by how many recipes you've made. Thanks for really digging in and trying out my book. I like these pickled shrimp, as well. They've become a go-to hors d'oeuvres for me because you can make them in advance, and everyone loves them.

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

This has become a favorite in my house -- glad you liked it!

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Love your bundt pan mold -- gorgeous!

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Great to hear this because I almost didn't include the recipe in the book. I'm not a huge ban of butterscotch bars but my husband liked these so much, I decided to keep them in the lineup.

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Glad you're enjoying the timelines. I crowd-sourced some of the material for them from Twitter!

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Glad you enjoyed it. I call it my "thank you" cake because whenever I need to thank someone for doing something special, I give them this cake. Since it stores well and is sturdy, it also ships well. I've sent it across the country many times!

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

I've never made this cake with home-made almond paste, so that may have accounted for the weaker almond flavor. Not sure. I think if you make it with commercial almond paste, you'd find that it's very almond-y!

Feb 09, 2011
amandahesser1 in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Glad you enjoyed it!

Feb 09, 2011
amandahesser1 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK, Amanda Hesser

See my comment to JoanN above.

Feb 09, 2011
amandahesser1 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK, Amanda Hesser

Yes, you can look them up in the Times archive, although you'll have to pay for any recipes that were printed before the 1980's, which is about half the recipes in the book. But then, doesn't that seem to contradict a thread that's meant to celebrate cookbooks?

Feb 09, 2011
amandahesser1 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK, Amanda Hesser

Thanks for your persistence! I didn't mean for the book to be consumed all at once, but enjoyed (hopefully) over time. I wanted it to be a source for all the recipes you'd ever need to know. And to help people navigate it, I give serving suggestions with every recipe -- since I've cooked everything in the book, I wanted to help you pair recipes and even land on a few that you otherwise might miss!

Feb 09, 2011
amandahesser1 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK, Amanda Hesser

With Maldon, I'd just the amount called for in the recipe. Since Maldon is light and flaky you shouldn't have a problem with it seeming over salty.

Feb 09, 2011
amandahesser1 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK, Amanda Hesser

Oh -- ha! -- hadn't read your comment but answered this above, guessing that it would be about 3/4. Glad we're in agreement!

Feb 09, 2011
amandahesser1 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK, Amanda Hesser

Hi -- the Diamond brand salt is for the Flat and Chewy Chocolate Chip Cookies. If you can't find Diamond, Morton is fine but just use 3/4 the amount of salt.

Feb 09, 2011
amandahesser1 in Home Cooking