The Essential New York Times Cookbook

by Amy Sherman
Print Email

Image The Essential New York Times Cookbook
Proving that a cookbook does NOT need photographs to be successful, this is about tried and true recipes from a familiar source and very familiar names--contributors like Mark Bittman, Julia Child, Marcella Hazan, David Chang, Nigella Lawson. Good stuff!

Bookmarked recipes: Marinated flank steak with asian slaw, Roasted carrot and red lentil ragout, Cranberry upside-down cake

Hat's off to Amanda Hesser for compiling a fantastic set of reader approved recipes and creating new notes that will ensure success with each recipe.

Anyone who has loved reading the New York Times food section and is looking for solid recipes to rely on.

Add comment

Security code

Restaurant News

B & G Oysters
by Kitty Kaufman

bg 3B & G Oysters is one of those places that took off on Day One or at least that's how I remember it. We've had lunch there for years, not years and years, but enough to know that every oyster's...

O Ya
by Andrea Pyenson

o-ya-boston-sign.jpgI get more excited about a meal at O Ya, Boston’s spectacular little Japanese restaurant, than just about any restaurant I have ever visited – which is rare for me, because as much as I love...

The Rhythm Cafe: Coming Late to the Party
by Nancy Ellison

rhythm009OK... it is better than not coming at all!

There is something rather delicious about “discovering” a restaurant and doing the brag only to find everyone in the room has been eating there for...

The Smuggler's Speciality Restaurant
London - British Isles
by Laura Johnson


One of my favorite bites of 2009 was a bit of a trek, which is most unfortunate because if I lived nearby I would be a regular. I'd eat there so often they'd probably have to name a table...