From Beard on Bread, by James Beard, one of my favorite books about bread. One of the reasons I like Beard on Bread so much is that James Beard spends a lot of time discussing how delicious the breads are, especially when buttered. His gingerbread recipe, for example, … [Read more...]
Eggnog
My grandfather Robert Warren Howe Mish wrote this recipe in an old Washington & Lee spiral notebook in green ink. I have tried to make sense of his recipe. Unfortunately the green ink has faded in spots. As you can see from a quick scan of the ingredients, this eggnog is so … [Read more...]
Best Steel-Cut Oatmeal
From Cook's Illustrated. 3 cups water 1 cup whole milk 1 tablespoon unsalted butter 1 cup steel-cut oats ¼ teaspoon table salt Many supermarkets sell prepackaged steel-cut oats, but we found they were often stale and always expensive. A better option is to purchase them online … [Read more...]
Quinoa Whole Wheat Bread with Raisins
This bread recipe showed up in Saveur's annual list of 100 finds from the world of food (Saveur, Issue 171, January-February 2015), from Paris master baker Eric Kayser. The Saveur recipe uses fresh yeast and gets fancy with a pizza stone and changing baking temperature. Instead … [Read more...]
Lemon-Glazed Shrimp and Pasta
From Foodwine.com, here is one of our favorite seafood dinners. It's a 1999 recipe by John Ryan, a chef and musician who wrote the blog Just Good Food from 1996 to 2001. We found the recipe in 2002 and it pleases just about anyone who likes seafood. You can use either shrimp or … [Read more...]
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