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11/20/2007
Gingersnaps
Wafer thin with a perfect crunch, these cookies are delicious alone or alongside fresh apples or pears.
Issue #55
10/29/2007
Roast Tenderloin of Beef with Jack Daniel's Peppercorn Sauce
We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park.
Issue #55
08/23/2002
Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
Issue #55
08/23/2002
Puréed Sweet Potato Soup
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Issue #55
10/30/2007
Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Issue #47
10/29/2007
Fennel- and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote
The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.
Issue #47
10/03/2001
Persimmon Pudding
Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with this recipe.
Issue #47
12/10/2007
Roasted Fresh Ham with Orange Glaze
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
Issue #39
10/24/2007
Sugar Plums
These sugar plums taste so good you will have visions of them dancing through your head.
Issue #39
02/02/2007
Eggnog
Homemade eggnog is much richer in flavor and texture than the commercial kind.
Issue #39
10/13/2000
$1,000 Peanut Brittle Cookies
Mrs. John Hamlon of Fergus Falls, Minnesota, won a Pillsbury recipe contest prize with these buttery, crunchy cookies in 1953.
Issue #33
03/08/2007
Cheese Straws
Serve these clever little appetizers instead of bread at lunchtime or for supper.
Issue #32
02/02/2007
Milk Punch
Don't let the innocent-sounding name fool you—this tasty concoction gets a solid kick from bourbon.
Issue #32
12/12/2007
Maple-Glazed Carrots
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.
Issue #31
12/12/2007
Pheasant and Morel Potpie
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Issue #31
12/12/2007
Eggnog Tart
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
Issue #31
12/12/2007
Noodles and Gravy
Serve these Iowa-style noodles and gravy over mashed potatoes.
Issue #31
12/12/2007
Maytag Blue Cheese Dip
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
Issue #31
12/12/2007
Crown Roast of Pork with Corn and Apple Stuffing
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
Issue #31
12/12/2007
Potato Soup
This is a flavorful and creamy soup with just the right amount of cheese.
Issue #31
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