Amanda Hesser

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In this episode of That Was Delicious, host Brooke Eliason welcomes Amanda Hesser, an iconic food writer, cookbook author, and entrepreneur. Amanda shares her journey from growing up in a food-loving household to becoming a prominent figure in food media, co-founding Food52, and curating the beloved The Essential New York Times Cookbook. The conversation dives into her early experiences at the New York Times, the creation and vision behind Food52, and Amanda’s reflections on the evolving relationship between food, community, and storytelling. Listeners will gain insight into Amanda’s inspiring career, her thoughts on entrepreneurship, and her love for meaningful food traditions.

Key Takeaways

  • [02:23] Childhood Influence on Food Passion: Amanda’s upbringing in a household that prioritized seasonal and homemade food profoundly shaped her love for cooking and her career in food.
  • [06:35] The Legacy of Food Traditions: Amanda’s mother’s chocolate dump-it cake reflects her family’s values of simplicity and creativity, inspiring both her personal and professional life.
  • [11:52] Transition to Food Media: Amanda’s pivot from studying finance to pursuing food writing in Europe was driven by her passion for food and willingness to explore unconventional paths.
  • [27:55] Navigating Challenges of Entrepreneurship: Amanda reflects on the risks of leaving the New York Times and the importance of building lasting, meaningful brands like Food52.
  • [28:15] The Essential New York Times Cookbook: Amanda spent five years compiling and testing recipes for this iconic cookbook, capturing over a century of American food culture.
  • [37:25] The Creation of Food52: Amanda and her co-founder envisioned Food52 as a holistic community connecting people through food, blending media, commerce, and education.

Notable Quotes

  • (07:54) “My family’s values around food—economy, creativity, and making the best of what you have—became part of who I am and shaped the business of Food52.”
  • (37:31) “Food52 is a gathering place for everyone who believes the kitchen is at the heart of the home and food is the center of a well-lived life.”
  • (46:32) “I would love to relive the meal Julia Child cooked—a rabbit braised in Dijon cream sauce—because I didn’t fully absorb just how magnificent she was at the time.”

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