If you’re a fan of cookbooks and the New York Times food coverage over the years, you won’t want to miss this hour of Seasoned. Amanda Hesser, food writer and founder of Food52, is our guest. Amanda describes her culinary journey, starting with her early travels baking bread in Europe, the very first book that launched her food writing career, and the process of curating “the recipes of record” buried in the New York Times recipe archive. We talk with Amanda about The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021.

GUEST: 
Amanda Hesser: Founder and CEO of Food52. Amanda was a reporter, feature writer, and food editor at the New York Times, and she’s the author of several award-winning books. Her latest is The Essential New York Times Cookbook.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visitingctpublic.org/donate. 

If you&rsquo;re a fan of cookbooks and the New York Times food coverage over the years, you won&rsquo;t want to miss this hour of Seasoned. Amanda Hesser, food writer and founder of Food52, is our guest. Amanda describes her culinary journey, starting with her early travels baking bread in Europe, the very first book that launched her food writing career, and the process of curating &ldquo;the recipes of record&rdquo; buried in the New York Times recipe archive. We talk with Amanda about The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021.
GUEST: 
<ul>
<li>Amanda Hesser: Founder and CEO of Food52. Amanda was a reporter, feature writer, and food editor at the New York Times, and she&rsquo;s the author of several award-winning books. Her latest is The Essential New York Times Cookbook.</li>
</ul>
This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.
Seasoned is available as a podcast on <a href="https://podcasts.apple.com/us/podcast/seasoned/id1526131365">Apple Podcasts</a>, <a href="https://open.spotify.com/show/2vvu0dV0ugvCcnyyIAJxiU">Spotify</a>, <a href="https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL3NlYXNvbmVkL3BsYXlsaXN0cy9wb2RjYXN0LnJzcw">Google Podcasts</a>, <a href="https://www.stitcher.com/show/seasoned">Stitcher</a>, or wherever you get your podcasts. Subscribe and never miss an episode!
Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting <a href="https://www.ctpublic.org/donate">ctpublic.org/donate</a>.&nbsp;

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

Seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.

For more, visit ctpublic.org/seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>