Entries tagged with 'Amanda Hesser'
Page 1 of 1
[Photograph: Sarah Shatz] Each week Amanda Hesser and Merrill Stubbs host recipe contests revolving around specific foods (everything from pancakes to lamb) on their site Food52. After testing the recipes, they announce the two tastiest finalists and the community votes on the winner. Naturally, they've been focusing on Thanksgiving lately. Elbow-deep in stuffing preparation, they paused to chat with us and share some of their favorite recipes for Thanksgiving sides, including celeriac puree, glazed brussels sprouts with browned butter and cream, potato leek au gratin, and pink greens. With Food52 in its first year, how did you two plan to attack Thanksgiving coverage? Merrill and Amanda: Well, we decided very quickly not to do turkey. It's such a personal...
Continue reading »
In May, there was a blip on the radar that former New York Times Magazine food editor (and current Recipe Redux contributor) Amanda Hesser—along with food writer and recipe-tester Merrill Stubbs—would be launching a new site called Food 52. Looks like they're beta-testing now—and that you can sign up for an invitation once it launches: Food52.com. But what really caught our eye today is that Hesser and Stubbs seem to have quietly started uploading to a Vimeo account, which is full of what appear to be test videos—along with a couple great nuggets: an introduction to the Food 52 concept, and a video tour of Amanda Hesser's envy-inducing kitchen—complete with the now-customary refrigerator-baring. Watch both, after the jump....
Continue reading »
"What about your bubbe's borscht recipe? Didn't she probably squeeze it onto an index card in roughly 140 characters?" Twitter user @cookbook condenses recipes to 140 characters or fewer. Recipe from a 1950s Gourmet cookbook, for sale on etsy.com, is definitely more than 140 characters. Can a recipe be only 140 characters long? Sure, you could cram in short-hand terms for liter (l) and olive oil (olvoil), but is it truly a recipe? Many people, including the entire cookbook industry, would argue no. Using Twitter as a platform to share shrunken recipes—which @cookbook has proven can attract over 15,000 followers—strips the recipe of its headnote, its hand-holding instructions, and its soul, some would argue. It's like showing the credits to...
Continue reading »
Photograph by static-photo on Flickr "I don't really like apples. Does that make me unpatriotic? Am I a real American?" —Amanda Hesser, on Twitter Make it apple pie, Amanda, and I think we'd have you on the next plane to Gitmo, but plain ol' apples, I sorta hear you. The regular supermarket variety are often flavorless, so why bother? But great heirloom varieties that are in season? Yum. What do you think, serious eaters? Who's pro-apple and who's anti-apple? As evidenced above, I'm taking a centrist stance here....
Continue reading »
She tipped off readers of the New York Times magazine five years ago that Wine Spectator "granted [its Award of Excellence], the lowest of three levels of recognition by the magazine, without actually inspecting the restaurants involved."...
Continue reading »
With rumors swirling about the fate of New York Times food writer Amanda Hesser, we figured we'd reach out to her to get the word straight from the source. She told Serious Eats that she is indeed voluntarily and amicably leaving the Times. She won't be lacking for work, however. Amanda is leaving to launch an internet-based entrepreneurial venture that has nothing to do with food. In addition, she is going to continue to write her column for the Times Magazine, finish up the Times Cookbook she's working on, and hopes to contribute to other sections of the paper, time permitting. And maybe, just maybe, Amanda will get to spend more time with Mr. Latte himself, New Yorker staff writer...
Continue reading »
Susan Orlean, staff writer for the New Yorker and author of The Orchid Thief (which later became the movie Adaptation, starring Meryl Streep and Nicholas Cage), also wrote a little-known diet book under her married name, Susan Sistrom. People don't seem to know what to make of it; was it written in jest, bad taste, or good sense? Is it ironic or funny or just despicable? I've ordered a copy, because I like Susan Orlean too much to believe she could've written something as banal as a diet book without something more substantial in mind--cultural commentary, sarcasm...something. Petite Amanda Hesser, whose size raises eyebrows despite the fact that she can eat like a bear, sat in on a 'skinny dinner'...
Continue reading »
