A crunchy crust and pudding-like filling make this pie a standout. Michael Kraus
This may have been your mother’s dinner party menu, but that doesn’t mean it’s not hip. These classic dishes are as timeless as Elvis. So turn up the oldies and mix up some traditional cocktails; this is going to be a swell night.
This recipe is from a book called American Regional Cookery, authored in 1932 by Sheila Hibben, a food writer for The New Yorker. Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked. See the recipe for Stuffed Potatoes »
Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on.