Adapted from Joy of Cooking, 1964. The original recipe included "1/2 teaspoon of grated onion". Mid-century Americans were afraid of flavor, evidently. This stew is wonderfully comforting. 2 tablespoons butter 2 tablespoons grated onion 1 pint oysters with liquor 2 cups milk 1/2 … [Read more...]
Pimento Cheese
This recipe came from Sunrise Farmer’s Market on Airport Road in Chapel Hill in the 1980’s, just north of Allen & Sons #2. It originally called for organic ingredients, but regular supermarket ones work just as well. Over the last couple of years, my heart and palate have … [Read more...]
Buttermilk Waffles
When this recipe came out in The Best Recipe, by the editors of Cook’s Illustrated (1999), Chris and Andy were still living at home. We love our waffles and Andy's kitchen training included egg separation. He regularly quintupled this recipe to provide enough waffles … [Read more...]
Flan
From The New York Times Magazine, December 20, 1998. Molly O'Neill's Food column "The Tamale Follies" was about a Mexican-American family in Glendale, California with a traditional Christmas menu of clams, shrimp with garlic, chicken tamales, salsa, and flan. So far … [Read more...]
Sriracha Syrup
This yummy syrup is part of a New York Times recipe for Kimchi Omelet. I have found it an ideal sauce for pork. It's especially good with excellent barbecue, when an ordinary barbecue sauce might overwhelm the delicate smoked flavors of the meat. ½ cup rice vinegar ⅓ cup … [Read more...]
- « Previous Page
- 1
- …
- 40
- 41
- 42
- 43
- 44
- …
- 59
- Next Page »