Amanda Hesser

Food 52 co-founders Amanda Hesser & Merrill Stubbs offer a step-by-step guide to creating new dinners, lunches, and even desserts by cooking ahead and using leftovers creatively.

Food writer and editor Amanda Hesser talks about home cooking and adapting recipes. Each week for 52 weeks she and Merrill Stubbs ran recipe contests on their website, Food52.com, and the 140 winning recipes are featured in The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

When Food 52.com's Amanda Hesser joined us for Food Fridays, we talked about how to make a recipe your own. Now it's your turn!

Food writers and editors Amanda Hesser and Merrill Stubbs talk about discovering and celebrating the best home cooks in the country. Each week for 52 weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up their book The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

Amanda Hesser shares her recipe for Cucumbers in Cream from her new cookbook: "The Essential NYT Cookbook."

Read more to find out how to make Amanda Hesser's French (Flourless) Chocolate Cake from her new cookbook: "The Essential NYT Cookbook."

New York Times food columnist Amanda Hesser talks about the process of updating every one of the 1,000-plus recipes in the book The Essential New York Times Cookbook: Classic Recipes for a New Century, the compendium of influential and delicious recipes from chefs, home cooks, and food writers. Her chapter introductions showcase the history of American cooking along with what makes each recipe special. It includes recipes for Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta, and classics from 1940's Caesar salad and 1960's flourless chocolate cake, to today's no-knead bread.

Learn how to make Amanda Hesser's Purple Plum Torte from her new cookbook: "The Essential NYT Cookbook."

Find out how to make Amanda Hesser's "David Eyre's Pancake," from her cookbook: The Essential New York Times Cookbook.

In the Pixar movie Ratatouille, the critic Anton Ego has a character changing moment when a bite of ratatouille triggers a childhood memory. New York Times Magazine Food Editor Amanda Hesser, and Dr. Marcia Pelchat, with the Monell Chemical Senses Center, join us to talk about why there is such ...