From The New York Times. (4-pound) beef tenderloin, trimmed and tied 1 tablespoon kosher salt, more to taste 1 teaspoon black pepper, more to taste 1 teaspoon chopped fresh rosemary 1 fat garlic clove, coarsely … [Read more...]
Persimmon & Fennel Salad
From Blue Apron, a beautiful and unexpectedly delicious combination of ingredients. Getting acquainted with fennel has been a bonus of our Blue Apron meals. I was especially pleased to discover that the word "narthex", a favorite of Dick and mine since our time at Binkley … [Read more...]
Spoonbread
My mother made spoonbread regularly and served it with fried apples and sausage for supper. No surprise that this combination of spoonbread, apples, and sausage always murmurs "comfort" to me. From The New Laurel’s Kitchen (1986). 1 cup yellow cornmeal (fine-ground or … [Read more...]
Cheesy Roasted Potatoes
From Blue Apron. These potatoes accompanied Broccoli & White Bean Burgers--I know, they sound way too healthy. I was not overly excited by the idea of such burgers and delayed making this dinner until the following week. In fact the burgers were pretty good, especially … [Read more...]
Spaghetti Carbonara
This extraordinary recipe is from Cooks Illustrated, September 2001. Spaghetti Carbonara is so sinfully delicious that I eat it only once a year, ideally at the Winter Solstice celebration. Spaghetti Carbonara makes an appearance in the movie of Nora Ephron's Heartburn, … [Read more...]
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