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Issue #62[all previous issues]
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Here is a spicy variation on a simple cracker puff recipe from noted food writer Clementine Paddleford.
Served warm with butter, these flaky rolls are sure to please your guests.
These buttery, nutty vegetables are the perfect autumn side dish.
"How tantalizing that milky, creamy sea smell," Clementine Paddleford wrote of her mother Jennie's stew in 1965.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
We adapted the cake recipe from How America Eats and topped it with a frosting also in the book.
Make this flavorful gravy using the drippings that remain in the pan after you've cooked the roast turkey.
These two delicious sauces can be used at home to dress up leftover meats.
We enjoyed this dish at Trattoria Risorta in Trieste. Striped bass makes a good substitute for the locally fished sea bass they used.
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
The fresh mint adds a nice twist to this holiday staple.