Adapted from Mark Bittman, The New York Times, who calls the pancakes "exotic". You need cooked oatmeal from steel-cut oats. These delicious treats are so good that you will find yourself making oatmeal just to make the pancakes. It's hard to believe something made with such … [Read more...]
Cracked-Wheat Bread
Adapted from Beard on Bread by James Beard (1973), one of my favorite cookbooks. I hadn't made this satisfying bread recently and was surprised by the amounts of honey, molasses, and salt that the recipe recommended. I love my sugar and salt even more than the next person, but … [Read more...]
Clam Pizza
Adapted from The Gourmet Cookbook, edited by Ruth Reichl (2004). When we lived on the Eastern Shore, littleneck clams (called "nicks") were an everyday part of our menu. One of Jane and Michael Stern's Roadfood books talked about New Haven clam pizza, Frank Pepe's pizza in … [Read more...]
Banana Bread
Adapted from The Great Food Processor Cookbook by Yvonne Young Tarr (1976). When the food processor fad hit the United States in 1977, I was an early adopter. I bought our first Cuisinart at a kitchen shop (another new concept) in University Mall and picked up the cookbook at the … [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...]
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