Author: Mary Miller
MAMBO SAUCE—MUMBO SAUCE
MAMBO SAUCE—MUMBO SAUCE This sweet, tangy, sticky, spicy, sometimes really spicy, sauce reportedly originated in the Midwest. It’s kinship to Kansas City-style barbecue sauce is unmistakable. ... Read More
Pasta alla Gricia
Pasta alla Gricia Reputed to be the most popular pasta dish in Rome. This is an old recipe, using few ingredients—but with some very precise prep. Not difficult, not time-consuming, just precise... Read More
ORANGE, CRANBERRY, PISTACHIO, CARDAMOM COOKIES
ORANGE, CRANBERRY, PISTACHIO, CARDAMOM COOKIES Not just for Christmas anymore. That old fashion scent of baking cardamom flavored cookies is almost irresistible—maybe that’s one reason the spice... Read More
BROCCOLI SALAD
BROCCOLI SALAD This is another one of those sides we all know about—especially if we use those great old community cookbooks. Broccoli is such a reliable vegetable—colorful and almost alway... Read More
WELSH RAREBIT, THE DINING CAR AND ELEANOR ROOSEVELT
WELSH RAREBIT, THE DINING CAR AND ELEANOR ROOSEVELT Growing up, every year involved a few weekend-long shopping trips to the big city—all the way up and down the beautiful Hudson River valley on... Read More
BOURBON CHICKEN—IN THE CROCK POT
BOURBON CHICKEN—IN THE CROCK POT Sometimes a recipe becomes so ubiquitous it loses its charm. Long a feature of mall food courts and all you can eat palaces, and a staple in “fix dinner in 30 mi... Read More
CROISSANT CARAMEL BREAD PUDDING
CROISSANT CARAMEL BREAD PUDDING A very, very good use for those few leftover croissants on your kitchen counter. A few minutes spent making a simple caramel, and a very careful mixing of sputtering ... Read More
BEURRE ROUGE—A SAUCE FOR ALL SEASONS
BEURRE ROUGE—A SAUCE FOR ALL SEASONS In its fanciest incarnation, Beurre Rouge (Red Butter Sauce) can start with a pound of butter and a good Cabernet Sauvignon—and include some very precise c... Read More