Adapted almost intact from The French Chef Cookbook by Julia Child (1968). Judy Hallman served this dish at a UNC Computation Center birthday lunch in 1974 and the first time I tried it, my taste buds were startled awake. I did not know it was possible to make food at home that … [Read more...]
Cheesy Chicken and Wild Rice
This recipe has been adapted to the point that I don't remember where it came from. I made both the chicken and the mushroom versions of this casserole in 2012 as an extra for the last night at the beach, when we would also be eating up the leftovers in the fridge. To my … [Read more...]
Turkey Stuffing
An approximate recipe, written down for the first time in 2013. Use more or less, add extras, take out things. It is delicious when baked in the oven. It is sublime if you put the stuffing into a turkey and then roast the turkey. The turkey juices season the stuffing in a … [Read more...]
Turkey Gravy
Adapted from Cook’s Illustrated, November/December 1996. If you cook your turkey on a grid of crisscrossed carrot and celery stalks, with quartered onions, garlic heads, and fresh rosemary stuffed into the grid, you will have wonderful pan juices and caramelized roast vegetables … [Read more...]
Baked Ziti with Spinach & Eggplant
Adapted from a 2010 Williams-Sonoma catalog. Recipe makes enough for a large 10 x 16” casserole containing sausage (serves 12) and a 9 x 13” casserole for the vegetarian version (serves 6). If your ratio of meat-eaters to vegetarians is different, modify the recipe. This … [Read more...]
- « Previous Page
- 1
- …
- 30
- 31
- 32
- 33
- 34
- …
- 46
- Next Page »