We ate this cornbread adapted from Nick Malgieri’s The Modern Baker with bean soup. It was a nice cornbread, which was flavorful without being very spicy despite the chilies. We made a half recipe in an 8-inch cake pan (6 servings as a side dish) rather than the full recipe (amounts below – in a Read More …
I spotted a recipe in Taste of Home for Meatball Parmigiana, which sounded like a good example of Italian-American comfort food. It took about an hour and will serve 8 people 3 cheesy meatballs each. We ate them for dinner with fresh pasta and with some extra red sauce on the side. 2 lbs. 80/20 Read More …
When I was about 10 years old (around 1965), my siblings and I visited our grandmother in Paterson, NJ and we spent a day sightseeing in Manhattan. Lunch was at an Automat, a restaurant which was like a giant vending machine with tables. Customers put money in coin slots in a wall of little glass Read More …
Crab Imperial is a rather old-fashioned dish, which is now very expensive due to the very high price of crabmeat these days. This version is adapted from The Williamsburg Cookbook, and made 2 servings which we enjoyed on New Year’s Eve with Sourdough Baguettes with Keto Flour , salad, and champagne. It took about 45 Read More …
We served a rib roast for Christmas dinner and had a lot of beef and the bones left over. I used part of the leftovers to make this beef and barley soup adapted from a recipe in America’s Best Lost Recipes by Cook’s Country. This makes about 9 servings. Any soup like this involves using Read More …
From Carol’s childhood, we have a hard-to-read handwritten recipe for gum drop cookies. We made a batch today following the original instructions. One of these days, we will update them to weigh the flour, etc., but not today (Christmas Eve)! A batch makes 5-6 dozen cookies. 1 cup Crisco (vegetable shortening) 1 cup light brown Read More …
Pepperoni rolls were invented in West Virginia in the late 1920s as a food for coal miners to eat during their meal breaks in the mines, similar to the pasties eaten by Cornwall and Iron Range (MN) miners. Here is how I made 6 rolls using half a batch of Pizza for Many or for Read More …
Southern Living recently had an article on Cheese Dreams, which they described as a very popular appetizer in the 1950s. This version is adapted from that article. I made a half recipe, which was enough to make about 16 pieces. We enjoyed them with a bowl of hot tomato soup for lunch. As can be Read More …
A popular side dish at this year’s Thanksgiving was a batch of roast potatoes following a recipe developed by J. Kenji Lopez-Alt for SeriousEats.com. The recipe calls for some unusual steps which ultimately increase the contrast between a crispy and browned exterior and a creamy interior. A batch takes about 90 minutes and will serve Read More …
The Wall St. Journal had an effusive article about mushroom sugo, a signature mushroom sauce of the Finnbar restaurant in Frenchtown, NJ. I made the recipe with a modest substitution of 8 oz. of leftover Thanksgiving turkey for 8 oz. of mushrooms. I thought the turkey benefited the dish, but it could be eliminated (or Read More …