In this issue
Issue #70
These simple, hyper-flavorful appetizers balance salty crisp bacon with sweet chewy dates, with a rich almond center.
Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal.
Supposedly invented in the 1930s by a California date farmer, date shakes are a popular drink at roadside stands in the Coachella Valley.
A southern specialty, this rich and cheesy casserole is rib-sticking good.
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
The porterhouse is a delicious, two-part steak, including portions of both the tenderloin and the top loin. This is our favorite way to cook it.
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages.
This recipe originally called for whole germ white flour (unavailable here); a mix of flours, white whole wheat and all-purpose unbleached, works too.
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.
You may use any variety of date for this rich, crustless pie, but we prefer halawys for their caramel-and-molasses flavor and pronounced sweetness.
