| | | She's warm and funny. Her recipes sound like they're written by a human. She makes notoriously fussy cooking tasks, well, unfussy. The Food52 staff and community reflect on the lessons we've learned from our founder and CEO's writings, both online and in her cookbooks. | | | | | | | Our Top Stories & Tips of the Week | | | | | | | Lovingly revised and exceedingly cookable, The Essential New York Times Cookbook (by our very own Amanda) has a pancake recipe so heavenly, it has its own T-shirt. For a limited time, get the tee and some of her kitchen faves along with your signed copy. | | | | | | | Amanda's Kitchen Essentials | | | | | | | FROM OUR PARTNER | | Seasonal Entertaining Is a Go | | | For this episode of One Host, Two Ways with our friends Basil Hayden, we headed to Food52 team member Nicolas's house to help set him up for holiday entertaining (complete with a decked-out bar setup). | | | | | | Amanda invited Sam Sifton of The New York Times—her former boss!—to the Food52 kitchen to make Momofuku's bo ssam, a super-impressive and surprisingly easy roasted pork. The main ingredient (aside from meat): time. | | | | | | |  | | | | I'm looking for Amanda's chicken liver/jam appetizer recipe from years ago? | | |  | | | | | |
