Our Favorite Recipes from The Essential New York Times Cookbook

Our Favorite Recipes from The Essential New York Times Cookbook

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Cambria Bold
Oct 23, 2015
(Image credit: The New York Times Store)

Like Mark Bittman's How To Cook Everything, it's almost impossible to choose favorites from The New York Times Essential Cookbook. It contains more than 1,400 (!) recipes — the best of the best, in Amanda Hesser's view, of all the recipes published in The New York Times in the last 150 years. The cookbook is essentially a deep dive in American cooking over the last century, and a fantastic resource.

Here are a couple favorites from the book.

Our Favorite Recipes from The Essential New York Times Cookbook

1. Boeuf Bourguignon I

Amanda Hesser addresses two techniques for Boeuf Bourguignon in the book, the second of which Sara Kate writes about here. This version has you layer the ingredients and cook everything on the stove for a more broth-like sauce. This is what many consider the "true" recipe for Boeuf Bourguignon — definitely one worth knowing!

I loved the permission to cook everything together at once, but I also loved the composure and orderliness of building the dish in layers. It is French, after all; there should be something slightly restrained about it. Knowing the layers run deep, serving it calls for a deep dive with a serving spoon, again just like a trifle. - Sara Kate, as written here.

2. Chicken Canzanese

As it happens, this is one of Amanda Hesser's favorite recipes from the book, and it's not hard to see why. It's a one-pot simmering dish of chicken and prosciutto, with rosemary, sage, bay leaves, garlic, chile, cloves, and wine. (Epicurious published the recipe here.) Fantastic.

3. James Beard's Chicken with 40 Cloves of Garlic

That's right – this recipe alls for 40 cloves of garlic. This is a great recipe for a dinner party because it's made in a single pot, and is super impressive in flavor.

Readers, what are your favorite recipes from The Essential New York Times Cookbook?

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