In this issue
Issue #81
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
At brunch at the Liberty Bar in San Antonio, a plate of these spicy-sweet cookies is set down on the table at the beginning of the meal-gratis.
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust.
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
Toshio and Kalin Hashimoto of Shiitake Farm in Rumford, Maine, sell this popular snack each year from their Shiitake Farm fry stand at the Common Ground Fair.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
This savory, cold-weather treat is a fine use for goose liver as well as for some of the fat rendered when you roast a goose.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
