Nearly 10 years ago, former New York Times food editor Amanda Hesser published a once-in-a-generation book, “The Essential New York Times Cookbook.” In its 2010 review, Saveur extolled the work as a “tremendously appealing collection of recipes that tells the story of American cooking.” In addition to being a New York Times bestseller, it went on to win a James Beard Award.

To mark the tin anniversary of her cookbook, Hesser, who is now the CEO of Food52updated the modern-day classic for a new contingency of home cooks living in a world impacted by

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Like most everything in 2020, Aspen’s Food & Wine Classic — the granddaddy of all wine and food extravaganzas — was put on hold because of the pandemic. It’s been held a June tradition for decades, attracting the world’s top chefs who present cooking demos, classes, and seminars. This year, like last year, June came and went without a Classic. But a mini-Classic was held Sept. 9-12. I attended four of the events over the weekend and wanted to pass along what I learned.

‘Turn Everyday Meals into the GOAT’Let’s first explain “GOAT.” Stephanie Izard owns a group of eateries

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We could all take a leaf out of grandma’s cookbook from time to time. Whether it’s on avoiding food waste, whipping up exceptional loaves of bread and cakes, or feeding a crowd, she likely has some stellar cooking advice. Here we round up some classic tips that prove grandma always knows best.



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Sure, they might seem a little old fashioned but these little dishes help ensure your butter is always

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