Here is a challenge few cooks can resist: put these recipes up against the best of your own. In this book, Spy magazine's original food columnist throws down the gauntlet with a solid collection of can't-fail recipes that most readers will find irresistible—and unbeatable. Whether it's for cheesecake, crab cakes, chicken salad, blueberry pie, beef stew, or fudge, the author takes all-time North American favorite dishes and pulls out all the stops.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||7.40(w) x 8.90(h) x 0.90(d)|
About the Author
[repeats catalog second page copy]
When Ann Hodgman wants to make a recipe better, she says, she "just doubles the chocolate and adds some bacon." Along with the original Beat This!,ANN HODGMAN is the author of Beat That! and One Bite Won’t Kill You. She has written more than forty children’s books, including, most recently, How to Die of Embarrassment Every Day. Hodgman has written articles for TheNew Yorker, the New York Times Magazine, the New York Times Book Review, the Atlantic Monthly,Food & Wine,Smithsonian, and just about all of the women’s and parenting magazines.
Read an Excerpt
Why are people always so proud of their brownie
recipes? Katharine Hepburn, for example. If there’s anything
I’m sick of—besides the way she always says she’s a regular
person and not an actress—it’s reading about how sinful her
brownies are. Actually, Hepburn’s is the dullest brownie formula there is, and
one of the most common. There’s a copy of it in my daughter’s nursery-school
cookbook (prefaced by the remark, “These are sinful”); there’s a copy of it in two
different Junior League cookbooks I own; there’s a copy of it in Fannie Farmer.
All these recipes for an utterly undistinguished product! I guess sin is duller
than I thought.
Brownies aren’t the only food for which people always think their recipe is
the best. Another one is meat loaf. Ann Landers gets hundreds of requests for
her meat loaf recipe, which is strange considering that it, too, is ordinary in the
extreme. (Ground meat, ketchup, onion soup mix—you get the picture.) There’s
a whole feedlot of recipes out there with self-awarded blue ribbons. But it’s rare
to find a “best” recipe that’s even worth reading—much less eating.
Except for the ones in this book. These really are the best. There’s just no
point in trying any other recipes but these. I mean, there’s just no point in trying
any other recipes for these foods but these. What I mean is, these are the
best recipes of their type. Well, you know what I mean. I guess I mean, if you’re
looking for a blini recipe, my chili recipe won’t do you much good. But if you’re
looking for a chili recipe, it will. Know what I mean?
I’m not very good at coming up with original recipes, although my daughter
Laura is. One of my favorites is one she composed when she was five:
Unlike Laura, I can’t just walk into the kitchen and improvise a brilliant new
dish. But I can figure out how to improve a recipe. I just double the chocolate
and add some bacon.
Of course it’s a little more complicated than that. Still, some of the recipes
in this book wouldn’t necessarily be considered healthy. Lots of them, I guess.
But the best recipes are rarely the healthiest. When you’re looking for the best
potato salad to take to a potluck (page 188), or the best blueberry pie to bring
to a bake sale (page 40), or—uh—the best French toast to serve to your boss at
that breakfast meeting (page 130), you’re not usually concerned with the dish’s
fat content. You just want people to take a bite, stagger with joy and beg you for
With these recipes, they will. I know, because it always happens to me.
A word about this book’s organization. Unlike most cookbooks, it lists the
recipes in alphabetical order rather than by category. That’s because I expect
people to use the book when they’re hunting for a specific “best,” not idly
thumbing through the pages trying to decide what to make for dinner.
For the most part, I’ve alphabetized the recipes by each dish’s main quality.
On the other hand, fried chicken and roast chicken do share the same section.
Why is this? Because it makes more sense. Chicken is the main thing about both
recipes, not friedness or roastedness, just as salad is the main thing about green
salad, while potatoes are the main thing about potato salad.
If you can’t bear to hunt down recipes in this way, you can always turn to
the index. Things are conventionally organized there. But I think it’s more fun
to read a cookbook with all different kinds of recipes jostled together, just as I
prefer bookshelves where books like Betsy-Tacy and Tib are snuggled between
The Interpretation of Dreams and A Field Guide to Mammals of North America.
Not-Controversial-at-All Apple Crisp, It Turns Out (formerly Very Controversial
Apple Crisp) Serves 4 to 6.
The controversy, explained in my cookbook BEAT THAT!,
was that some people prefer this recipe to the one that appeared in
Beat This! Or so I thought. It turned out that everyone prefers this
recipe. My friend Denise made it for her husband, Peter, who took a
bite and said, “There’s no controversy.” The novelist Elizabeth Berg wrote me
that she’d looked for a fabulous apple crisp she wanted to send me, and then
realized that it was this recipe she wanted to send.
So: thanks to Marialisa Calta for setting me straight. She serves this with ice
cream, but I like heavy cream better. But that’s just a small semantic diff erence.
I sometimes make this with 4 cups of pears and a big handful of dried cranberries.
4 generous cups Golden Delicious apples, peeled, cored and sliced
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon mixed with 1 teaspoon sugar
1 cup dark brown sugar, packed
. cup all-purpose fl our
8 tablespoons (1 stick) unsalted butter, softened
⅛ teaspoon salt
Vanilla ice cream, whipped cream or straight-up heavy cream
Preheat the oven to 375°F, with a rack in the middle. Butter a 9-by-5-inch loaf pan.
In a large bowl, toss the apple slices with the lemon juice and cinnamon sugar.
In a small bowl, blend the brown sugar, fl our, butter and salt together'—'fi rst
with a pastry blender or two knives, and then with your hands.
Put the apple slices into the loaf pan. Press the topping over them. Bake the
apple crisp for 1 hour. At that point, says Marialisa, “You get this really dense,
chewy, unbelievable candylike topping.”
Serve the apple crisp warm or cold with the ice cream or cream. It is also
very good when it’s chilled for a couple of days; the topping melts down into the
apples a bit.
Makes 5 generous cups.
The original BEAT THIS! had a good guacamole recipe,
but my friend Laura Lloyd later sent me one that was way better. “I
was fully levitated when I tried it,” she said.
This guac does have a billion ingredients, but they’re mostly ones
you’ll have in the house already. I’ve taken out the original recipe’s chorizo,
black olives and jicama.
You do remember that the avocado pit does nothing to keep guacamole from
turning brown, right? The thing that will help keep it green is nice, tight plastic
wrap over the top—that, and the lemon juice.
Go thou and levitate!
4 ripe avocados, preferably Hass
2 tablespoons fresh lemon juice
2 scallions, chopped (include as much green as possible)
2 large garlic cloves, minced
2 jalapeno peppers, seeded and minced
1 medium tomato, deglopped and chopped
1 tablespoon sour cream
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon white wine vinegar
2 teaspoons ground cumin
2 teaspoons chili powder
. cup medium-hot salsa
. cup grated Monterey Jack
2 tablespoons tequila
2 tablespoons minced fresh cilantro
1 teaspoon salt
In a medium bowl, mash the avocados. Stir in the other ingredients in order.
Wrap the guacamole tightly in plastic wrap if you’re not serving it right away,
but serve it the same day you make it.
Mom-Style Meat Loaf
Whenever I make meat loaf, I remember the I LOVE
Lucy episode where Lucy loses her engagement ring. Ricky
says, “Don’t cry, honey. I’ll get you a new ring with big diamonds
all the way around,” and Lucy sobs back, “No! I want my
old ring with little diamonds halfway around!”
This recipe comes from Joan and Eric Brown, who were also the architects of
the Plum Pudding on page 180.
1 pound ground sirloin (see page 245)
. pound hot Italian sausage, casings removed
1 8-ounce can whole tomatoes, drained and chopped
. pound mushrooms, sliced and sauteed in 1 to 2 tablespoons butter
until they give up their liquid
. cup minced onion
. cup Worcestershire sauce
. cup Dijon mustard
2 large eggs, well beaten
2 tablespoons dried oregano
1 teaspoon fresh-ground black pepper
. teaspoon salt
Preheat the oven to 350°F.
Mix all the ingredients thoroughly by hand. Press the mixture into a 9-by-5-
inch loaf pan.
Bake the meat loaf for 1. hours,
Table of Contents
Dishes by Category
Coquito (Coconut Eggnog)_128
“Nothing to Be Ashamed of” Artichoke Dip_26
Party Cheese Crackers_67
Deep-Fried Dill Pickles_122
Bacony Deviled Eggs_124
Jim Paisley’s Current Black Bean Soup_36
Roasted Carrot and Ginger Soup_61
Manhattan Clam Chowder_98
New England Clam Chowder_99
Papa Bear’s Own Lentil Soup_153
Not-at-All-Classic Onion Soup_168
Real Cream of Tomato Soup_228
Salads and Dressings
Artichoke and Mushroom Salad_25
Blue Cheese Dressing_37
Chicken Salad for Company_76
Modern Potato Salad_188
David’s Salad Dressing_198
Parmesan-Peppercorn Dressing Just Like in Restaurants_199
Vaguely Thai-Like Beef Salad_222
Carol’s Perfect Poached Chicken-Salad Chicken_77
Perfect Roast Chicken_78
The Chiliest Chili_81
Philly Cheesesteak Egg Rolls_126
Chicken Elizabeth’s Fried Chicken_132
A Completely Diff erent Fried Chicken_134
Easy Kid-Please-y Lasagna_149
My Macaroni and Cheese_157
Mom-Style Meat Loaf_160
Company Meat Loaf_161
Pasta with Mushrooms_170
Pork Loin with Prunes and Madeira_184
Powerfully Better Than Any Other Pot Roast_186
Peppered Mapled Salmon_200
Slow-Cooked Salmon with Pistachio Butter_202
Basic Spaghetti Sauce_207
Thai-Like Vegetable Stew_224
Magnifi cent Ultra-Turkey_230
Sauces and Accompaniments
Neen’s Peanut Sauce_174
Savory Bread Pudding_44
The Brussels Sprouts_50
The Other Brussels Sprouts_51
Carrots with Ginger and Cumin_63
Lime and Peanut Coleslaw_108
Creamed Onions for Our Time_115
Thanksgiving Green Beans_143
Martha’s Squash Casserole_211
A Really Great Stuffi ng with Sausage in It_218
Wild Rice Stuffi ng_220
Slow-Cooker Caramelized Onions_59
Easy Preserved Lemons_191
Breads and Breakfasts
Best Banana Bread_30
Baking Powder Biscuits_35
Sugar Hill Blueberry Muffi ns_38
World’s Best Bread_42
Kuchen (Coff ee Cake)_102
Connecticut Gooey Butter Coff ee Cake_105
Jalapeno Corn Bread_110
English French Toast_130
Priceless Almond Triangles_18
The Best Regular (or I Guess I Should Say Classic) Apple Pie_20
Not-Controversial-at-All Apple Crisp, It Turns Out_23
Not “Not Yo’ Mama’s Banana Pudding”_31
Burnt Sugar Ice Cream_52
Porter’s Butterscotch Sauce_56
Pure, Rich, Great Caramels_57
New New York–Style Cheesecake_74
Flourless Chocolate Cake_83
Mom-Style Chocolate Cake_85
Mom’s Chocolate Frosting_87
The Only Chocolate Chip Cookies_90
The Only Oatmeal-Raisin Cookies_92
Grandma Weld’s Cookies_93
Chocolate Ice Cream_94
Helen Kenyon’s Chocolate Sauce_95
Coff ee Ice Cream_100
Perfect Fudge _135
Perfect Vanilla Fudge_136
Hot Fudge Sauce_137
Laura’s Better Gingerbread_139
Grape Ice Cream_142
Red Zhello for Grown-Ups_148
Corrected Lemon Squares_151
Lime Sorbet Supreme_154
Mexican Wedding Cakes, Pecan Puff s, Russian Teacakes_163
Even Better Molasses Cookies_164
Majestic Imperial Regal Yuletide Plum Pudding_180
Mozart’s Rum Sauce_183
Anita Bryant’s Pound Cake_189
Perfected Jam Thumbprints_226
Vanilla Ice Cream_232
White Chocolate–Raspberry Tart_234
Most Helpful Customer Reviews
With a family of six I am always looking for new recipes to try and the Beat This! Cookbook, which is about to be rereleased, sounded promising. While the style is certainly readable with Ann Hodgman's warmth and humor, I didn't find any recipes that particularly suited me. Many of the recipes require a lot of prep and ingredients (including some not available in Australia like Corn Syrup). Neither were any of the recipes particuarly original, I felt that they could have come from my mothers pre cholesteral 197O's cookbooks - particuarly with so many recipes calling for 2 entire sticks of butter.There are a few good hints and tips however, and I most likely I will try her Caramelised Bacon recipe because I love bacon and can't resist.Beat This! is unlikely to appeal to the health concious or busy mother, but may provide a solid collection of recipes for those who enjoy cooking or are looking to improve their culinary skills.
If you cook often, you know that you have lots of cookbooks that you really only use occasionally for one or two recipes. On your shelf, this one has the best pie recipe, and this one has the best casserole so you have quite a lot of cookbooks. What if you had one cookbook with the best of every type of recipe all in one book?Well, the claim that Ann Hodgman makes is that every single recipe in Beat This! is the best recipe that you will find for that dish. This new cookbook which was released March 2011 is the new and updated version of the cookbook by the same name published in 1999, so one would hope that these recipes are even more amazing than the last ones.The best part of this book is the author¿s style of writing. While some might find her assertions that her recipes are the best slightly annoying, quite frankly I wouldn't want to try a recipe if someone told me that it was just an ¿ok¿ recipe. The way that she describes her recipes is so enticing. Ann Hodgman gives plenty of helpful advice before she gives you the recipe such as ¿Triangles, by the way, always make a bar cookie look more impressive.¿ As you may see, the style of Beat This! is different from most other cookbooks. In addition to the above, Hodgman chose to arrange the alphabetically by the main ingredient. This leads to some interesting combination next to each other, but it works well for this book.So if you are looking for another cookbook for your collection, I would certainly suggest Beat This! Cookbook.