A kitchen essential.
 
We can’t believe it’s already been ten years since our founder and former New York Times food editor Amanda Hesser brought us The Essential New York Times Cookbook, a compendium of over 1,000 fan-favorite recipes featuring instantly iconic dishes from chefs, home cooks, and food writers. But here we are, and now there’s a new updated edition to dig into. Lovingly revised with over 120 new recipes, it has timeless staples like Marian Burros’ Purple Plum Torte and Pamela Sherrid’s Summer Pasta, plus iconic newcomers like Samin Nosrat’s Sabzi Polo and Millie Peartree’s Southern Macaroni and Cheese. (And you bet Amanda has tasted—er, tested—all of them.)