Adapted from The Essential New York Times Cookbook by Amanda Hesser (2021)
1 large onion, quartered
1 2-inch piece of fresh ginger, peeled
6 large cloves garlic
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cups Coca Cola (regular – not diet)
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 teaspoon ground cloves
1 tablespoon coarsely ground black peper, or to taste
One 6-7 pound first-cut brisket, rinsed and patted thoroughly dry.
Heat the oven to 350 degrees. Place all ingredients except the brisket in a food processor and process until smooth.
Place the brisket, fat-side-up, in a heavy roasting pan just large enough to hold it and pour the sauce over it. Cover tightly and bake for 2 hours.
Turn the brisket over and bake, uncovered, for 1 hour and check for tenderness. If it is fork-tender, you’re done! If not, cover loosely with foil and continue baking. Depending on the thickness of the brisket, this can take up to an additional hour. Keep checking every 20 minutes or so.
Once the brisket is done, take it out of the sauce and allow it to cool. Then wrap it in foil and refrigerate overnight. Pour the sauce into a container, cover it and refrigerate overnight.
The next day, transfer the brisket to a large cutting board and trim off the fat. Slice the brisket with a sharp knife against the grain. Remove any fat that has congealed on top of the sauce. Place the sliced brisket in a baking dish or roasting pan and pour the sauce over it, letting it run down between the slices.
At this point, you can reheat and serve using the instructions below. If you prefer to serve it later, wrap the whole thing in foil and freeze it or keep it in the refrigerator for a day or two until ready to heat and serve. If you decide to freeze it, thaw it in the refrigerator for about 24 hours before reheating.
When ready to serve, heat the oven to 350 degrees. Bake the brisket and sauce, covered, for about 30 minutes or until bubbly.
So it’s been over a year since my last post. During that time, many of you have asked about the status of this little project. My answer has changed over time, but the essence of it is that we have slowed our roll considerably. There are several reasons for this: I spent last summer looking for a job and started a new teaching gig in August, so my quest for novelty, which was a huge motivator for this project, was satisfied in other ways over this past year. In addition, Keith and I became empty nesters (again), so I’m just cooking less, and when I do cook, I often want to revisit recipes I love, including many of the 288 recipes we had already made from the book (more about that below). At the same time, we are both trying to stave off the seemingly inevitable weight gain that comes with our stage in life, so delving headlong into that long (long!) cake chapter didn’t seem like a good idea. These changes have made it necessary for me to think a lot about whether and how to proceed. I have come close to quitting a few times, but something keeps me from throwing in the dishtowel. For now, I’ll just say that I have decided to rethink my approach to the project, choosing to focus on seasonal recipes and look for new and different ways to foist our cooking on others. Stay tuned if you want to see how that goes. In the meantime, here is what we have been cooking from the book since last July.
#289French Potato Salad, 1953 (p. 281) This was a solid potato salad and a nice alternative to the traditional mayo-and-mustard-based varieties. The recipe left a lot of leeway. We used russet potatoes, and 1/3 cup vegetable oil. We skipped the wine and used 2 tablespoons white vinegar and 2 tablespoons champagne vinegar. We used chopped parsley and red onion. Rating: 4/5 ⭐️⭐️⭐️⭐️
#290 Eggplant Parmesan, 2012 (p. 264-65) I’ve tried several eggplant parm recipes and this is one of the best. I used canned San Marzano tomatoes and they worked very well. We will definitely make this again! Rating: 4/5 ⭐️⭐️⭐️⭐️
#291 Strawberry Jam, 1877 (p. 620) I’m still figuring out how to make jam. This was very good, especially with very fresh strawberries. I think I may have cooked it too long. Will keep trying! I am grateful to my lovely family and friends who have served as jam-and-jelly guinea pigs. You know who you are. If I haven’t come after you with a jam jar yet, your day is coming. Rating: 4/5 ⭐️⭐️⭐️⭐️
#292 Country Captain, 1963 (p. 470-71) This dish is cozy and flavorful, but heavy. Don’t skip the chutney! Rating: 3/5 ⭐️⭐️⭐️
#293 Braised Ligurian Chicken, 2003 (p. 506) This is a delicious dish and the olives are the best part. Resist the temptation to use pitted olives (as explained in the headnote). The first fry of the chicken should be skin side down. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#294 Huguenot Torte (Apple and Pecan Torte), 1965 (p. 801) This was absolutely delicious and was best served warm. I used McIntosh Apples and served it with Tea Ice Cream (p. 769). Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#295 Fish Steamed Over Vegetables and Fresh Herbs (p. 449) This is a great weeknight recipe that is equally delicious in cold or warm weather. We have made this twice already. I cut the eggplant smaller the second time and liked it better. We used orange roughy both times and cut the recipe in half due to our empty nestitude. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#296 Finnish Bridal Cookies, 1962 (p. 734) These were a big hit at a family party. I used a variety of different jam flavors (thanks to one of my students who gifted me a variety pack of tiny jam jars) and they all worked well. Rating: 4/5 ⭐️⭐️⭐️⭐️
#297 Angel Food Cake, 1880 (p. 793) This well-written recipe yielded a light, flavorful cake. I used vanilla extract instead of almond extract and served it with strawberry ice cream (p. 774). Rating: 4/5 ⭐️⭐️⭐️⭐️
#298 Sauteed Asparagus with Fleur de Sel, 1998 (p. 241) This was simple and tasted great, if a little too butter-forward. We still prefer roasting our asparagus, but this is a decent alternative. Rating: 3/5 ⭐️⭐️⭐️
We also enjoyed revisiting recipes that we have come to love. Here are some notable repeats:
Lemon Garlic Kale Salad (so many times), p. 201
Cheese Straws (almost as many times), p. 78
Parmesan Crackers, p. 82
Strawberry Ice Cream, p. 774
Tea Ice Cream, p. 769
Lemon Cake, p. 832
Almond Cake, p. 829
Dorothy Jewiss’s Coffee Cake, p. 664
Perfect Batch of Rice, p. 326
Roasted Cauliflower, p. 248
Bademiya’s Justly Famous Bombay Chile-and-Cilantro Chicken, p. 486
Sheet-Pan Tarragon Chicken with Sherry Vinegar Onions, p. 517
Brisket in Sweet-and-Sour Sauce, p. 583
Confit of Carrot and Cumin, p. 244
Clementine’s Tuna-Macaroni Salad, p. 455
Jasmine Tea Rice, p. 361
Dried Apricot, Cherry and Cranberry Infusion, p. 42
Ginger Lemonade, p. 26
Brown Butter Salmon with Lemon and Harissa, p. 461
Mediterranean Lentil Salad with Lemon-Thyme Vinaigrette, p. 291
What can I say? I like the cooking better than the blogging. There are a lot of highlights on this list and a few we will not be making again. Dorothy Jewiss, I don’t know who you are, but you changed my life!
#243 Chocolate Pudding, 2004 (p. 911) Making this involved a lot of work and even more dirty dishes. It was 100% worth it. This pudding is at once light and rich. It is just wonderful. And it’s even better the next day. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#244 Dorothy Jewiss’s Coffee Cake, 1968 (p. 664) We love a sour cream coffee cake around here and this is or new favorite. I appreciate that it is made in a 9″ square pan, which is easier to prep and clean than a bundt or tube pan. Also, it makes just the right amount for our Sunday dessert and weekday snacking. Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#245 Shakshuka with Feta, 2013 (p. 683) Breakfast for dinner became a thing this winter. Yay! This dish was easy and comforting. The recipe is clear and easy to follow. My taste testers liked a lot of things about this recipe, but found the sauce to be “too peppery”, both preferring a sauce that features tomatoes more prominently. The recipe makes a lot of extra sauce. I enjoyed the leftovers on pasta and rice. It would also be good over polenta (see below). Rating: 3/5 ⭐️⭐️⭐️
#246 Orange Ice, 1877 (p. 769) This simple recipe yields a light and refreshing confection, pleasing to young and old alike! Rating: 4/5 ⭐️⭐️⭐️⭐️
#247 Roasted Carrot and Red Lentil Ragout, 1998 (p. 292) We served this sweet and spicy deliciousness over brown rice. So good!! Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#248 Buttery Polenta with Parmesan and Olive-Oil-Fried Eggs, 2007 (p. 679) This made more polenta than needed for 4 servings. It was an excellent breakfast-for-dinner dish. Very satifying! Rating: 4/5 ⭐️⭐️⭐️⭐️
#249 Mapo Ragù, 2016 (p. 609) Although we made this without the Sichuan peppercorns, it still had a nice kick. Good stuff! Rating: 4/5 ⭐️⭐️⭐️⭐️
#250 Rachel’s Green Beans with Dill, 2002 (p. 251) This quick, but company-worthy dish will be part of our rotation for sure. Rating: 4/5 ⭐️⭐️⭐️⭐️
#251 Mississippi Roast, 2016 (p. 608) This looked weird on the page, but was great on the plate! It was tangy and tender and made a perfect Sunday dinner. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#252 Tapioca Pudding, 1877 (p. 856) This was very light with lots of egg whites. It is best the day it’s made. 4/5 ⭐️⭐️⭐️⭐️
#253 Eggs Eli, 1909 (p. 656) This dish was easy, fun, and a little bit special. Nice for breakfast-for-dinner! Rating: 4/5 ⭐️⭐️⭐️⭐️
#254 Spiced Pumpkin Oatmeal, 2001 (p. 671) This stuff looks and smells better than it tastes. The recipe makes 6 VERY generous servings. I think it would be good as part of a big brunch buffet. It is very rich, so it’s hard to eat very much of it at a time. Rating: 3/5 ⭐️⭐️⭐️
#255 Salade à la Romaine We loved the make-the-dressing-in-the-bowl method and the unusual combination of ingredients. This recipe works well with pretty much any kind of hearty lettuce. Rating: 4/5 ⭐️⭐️⭐️⭐️
#256 Chicken Canzanese, 1969 (p. 473) This was an excellent Sunday night dinner served with Salade à la Romaine (above). We used bone-in thighs, 2 ounces of Prosciutto, and red pepper flakes. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#257 Fish Poached in Buttermilk, 1999 (p. 436) If you like to use all of your pans, this one is for you. But seriously, it’s worth the dishpan hands. Unusual, yet comforting and flavorful. Rating: 4/5 ⭐️⭐️⭐️⭐️
#258 David Eyre’s Pancake, 1966 (p. 662) This is a Dutch Baby’s slightly classier cousin. We loved it and will be making it again and again. We served it with Strawberry Chia Smash. Unanimous Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#259 Chorizo Revueltos (Scrambled Eggs with Chorizo), 2002 (p. 674) This dish is not the most appetizing-looking. Like the scrambled eggs below, the texture was very very soft. The flavor was great. Rating: 4/5 ⭐️⭐️⭐️⭐️
#260 Kathleen Claiborne’s Hot Cakes, 1980 (p. 667) I do not like pancakes, but I would eat these every day if I could. I won’t, because like most recipes associated with Craig Claiborne, it requires the dirtying of many (many!) dishes. The texture and flavor are more than worth the effort. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#261 Soft Scrambled Eggs with Pesto and Fresh Ricotta, 2007 (p. 680) We doubled this and we are glad we did. Although we are not usually fans of the soft-scramble, these were very flavorful and satisfying – maybe it was the ricotta. Rating: 4/5 ⭐️⭐️⭐️⭐️
#262 Preserved Lemons with Cardamom and Bay Leaves, 1999 (p. 639) This turned out great and was the key to some yummy recipes (see below), but something was off about the proportions. I think it may be because of the size of the lemons I used. I ended up cutting the recipe in half so that I would not end up with 2 massive jars. A little goes a long way. Rating: 4/5 ⭐️⭐️⭐️⭐️
#263 Asparagus and Bulgur with Preserved Lemon Dressing, 1999 (p. 187) This tangy, fresh, springy gem is easy to make and looks beautiful. It’s very lemony! Rating: 3/5 ⭐️⭐️⭐️
#264 German Toast, 1875 (p. 653) We used Pepperidge Farm Farmhouse white bread for this. This dish was tasty, very soft and sweet. We used vanilla sugar for sprinkling and also tried it with maple syrup. Rating: 3/5 ⭐️⭐️⭐️
#265 Scrambled Eggs, 1958 (p. 658) If you like your scrambled eggs very soft and smooth, this recipe is for you. We are hard-scramble people so it wasn’t our favorite. Rating: 3/5 ⭐️⭐️⭐️
#266 Green Lentils with Roasted Beets and Preserved Lemons, 1998 (p. 293) This springy and oh-so-lemony dish paired very well with roast chicken. Rating: 4/5 ⭐️⭐️⭐️⭐️
#267 De Luxe Cheesecake, 1963 (p. 800) This made a light and delicious cheesecake. We served the glaze on the side. It’s not as good as Sophie’s cheesecake, but it’s pretty close! Rating: 4/5 ⭐️⭐️⭐️⭐️
#268Campton Place Buttermilk Chocolate Cake (p. 816) If we didn’t have about a dozen chocolate cake recipes left to make, I’d say we should try making this again to see if it could be improved. It didn’t live up to it’s promise and we are not sure why. The frosting was weirdly slippery and the cake was heavier than it should have been. Rating: 3/5 ⭐️⭐️⭐️
#269 Whiskey Cake, 2005 (p. 835) This looked beautiful and tasted awful. Despite the fact that I made it ahead of time and followed the instructions to the letter, the whiskey did not permeate the cake as it should have, resulting in dry patches alternating with whiskey-sodden paste. Ick. Rating: 1/5 ⭐️
#270 Fettuccine with Preserved Lemon and Roasted Garlic (p. 344) You really have to like garlic and lemon to enjoy this dish, but if you do you will. We think it works better as a side dish than a main course. Rating: 4/5 ⭐️⭐️⭐️⭐️ as a side, 2/5 ⭐️⭐️ as a main.
#271 Confit of Carrot and Cumin, 1999 (p. 244) This was an excellent addition to our Passover menu. It held very well on a hot plate. Rating: 4/5 ⭐️⭐️⭐️⭐️
#272 Brisket in Sweet and Sour Sauce, 2002 (p. 583) This recipe reminds me of my late mother-in-law’s brisket without the Lipton’s onion soup mix. It was tender, flavorful and very easy to slice. It needed to cook a bit longer than the recipe called for in order to reach the fork-tender stage, but was well worth the wait. I made it the night before and sliced it in the morning, letting it sit in the sauce in the fridge until it was time to reheat it for Passover dinner. Rating: 4/5 ⭐️⭐️⭐️⭐️
#273 Sweet-and-Salty Popcorn with Orange Blossom Honey, 2001 (p. 76) This one did not work well. It was too sticky to eat and just got stickier and weirder as time went on. The likely culprit was our method for popping the popcorn. We are in the habit of using the oil-free microwave method and that’s what I used without thinking twice. I If we try again, we will use the old oily-pan-on-the-stove technique to see if things go better. In our defense, the recipe just calls for “popped popcorn”. Rating: 1/5 ⭐️
#274 Parmesan Crackers, 2003 (p. 82) These could not be easier to make and we all loved them. In the future we will experiment with different cheeses and herbs, but they are pretty perfect as-is. Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#275 Fried Olives, 2004 (p. 85) These are the opposite of the Parmesan Crackers. They are a pain to make and the results, while not bad, are nothing to write home about. For stuffing, we used almonds in some and anchovies in others. Rating: 3/5 ⭐️⭐️⭐️
#280 Al Forno’s Roasted Asparagus, 1989 (p. 233) This quick and easy method for roasting asparagus yielded a flavorful, attractive side dish that went well with Fricassee of Chicken with Tarragon (below). Next time, we will check it after 8 minutes, as it was softer than we prefer after the recommended 10 minutes. Rating: 4/5 ⭐️⭐️⭐️⭐️
#281 Fricassee of Chicken with Tarragon, 1968 (p. 471) We loved this homey, yet guest-worthy dish. We used 5 pounds of thighs and drumsticks instead of whole chickens and served it with A Perfect Batch of Rice, p. 326. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#282 Lemon Pudding Cake, 2012 (p. 919) This was ah-mazing. Not hard to make, but looks impressive and tastes beautiful. We served it chilled with whipped cream. It was a wonderful light dessert for a warm evening. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#283 Elizabeth Frink’s Roast Lemon Chicken, 2001 (p. 494) This was very tender and flavorful. We will certainly be making this many more times. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#284 Roast Chicken Salad, 2004 (p. 507) We made this using Elizabeth Frink’s Roast Lemon Chicken and used about half the spinach the recipe called for. In it’s less-spinachy form it made a nice summer main dish served with brioche rolls. I think with the full dose of spinach it would be lighter and less sandwich-able, but just as good. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#285 Spinach and Artichoke Casserole, 2003 (p. 255) This fun and comforting concoction pairs well with Roast Lemon Chicken (see above) Rating: 4/5 ⭐️⭐️⭐️⭐️
#286 Mashed Potatoes Anna, 1999 (p. 297) This was a do-over after the first batch turned out rather soupy. We used 2.5 pounds of russet potatoes and this time and the result was divine! This would go great with anything, but especially with Oliver Clark’s Meat Loaf, p. 572. Unanimous Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#287 Peanut Butter Cupcakes with Milk Chocolate Frosting, 2007 (p. 838) These. Were. Awesome. The icing was particularly nice. We used regular cupcake cups and the recipe yielded more than 2 dozen. 5/5 ⭐️⭐️⭐️⭐️⭐️
#288 Le Cirque’s Spaghetti Primavera, 1977 (pp. 324, 325, AND 326) This requires a lot of shopping, chopping and dish-washing, not to mention reading, but is well worth it. It makes much more than 4 servings. Rating: 4/5 ⭐️⭐️⭐️⭐️
Spinach Artichoke DipSausage, Bean, and Corn StewTarte Aux PommesWallace Seawell’s Spinach Salad
As 2023 drew to a close, I fell back in love with this project. I’m sure it’s partly because I always feel like cooking new things at this time of year (hence this whole crazy adventure). In addition, life has gotten a little less hectic over the past couple of months, freeing up some time and energy to spend in the kitchen. In addition to the recipes below, we found ourselves revisiting quite a few old favorites, including Garlic-Kale Salad (of course), Jasmine Tea Rice, Miso Chicken, Saffron Rice with Pine Nuts, Roasted Cauliflower, Tarragon Sheet Pan Chicken, Pasta and Bean Soup, Beet Tzatziki, and the divine, if clumsily-named Dried Apricot, Cherry and Cranberry Infusion.
# 223 Sausage, Bean, and Corn Stew, 1988 (p. 558) This dish is, in many ways, a hybrid. It’s both soupy and solid, both fresh and comforting, both spicy and soothing. Hesser dubs it “the perfect bridge between summer and fall cooking”. I agree, but it was also lovely on a damp December evening. Due to the season, we had to use corn from the freezer, but it was dandy nonetheless. We ate it, sitting on the couch, with crusty french bread. (see photo above) Rating: 4/5 ⭐️⭐️⭐️⭐️
#224 Nina Simonds’s Broiled Halibut with Miso Glaze, 1997 (p. 431) This one has promise, but we want to make some adjustments next time. We used cod, as suggested in the headnote. The fish was tender and flavorful, but the ginger and salt were overpowering. Next time I may cut back on the ginger, and will definitely marinade for less time and may even put less glaze on the fish. We served this with the amazing Jasmine Tea Rice (p. 361) - which has become something of a go-to rice recipe - which improved things somewhat. The recipe has lots of potential, so we will keep at it. Unanimous rating: 3/5 ⭐️⭐️⭐️
#225 Florence la Ganke’s Three-Day Marmalade, 1974 (based on a 1929 recipe) (p. 633) First, some disclaimers: I had never made marmalade before and have only tasted it a handful of times, but I love the way it looks and this seemed like a good introductory recipe. It was! When I make this again – and I will – I will slice the fruit more thinly and (I used the 1/8″ setting on my mandoline) and take it off the heat a little sooner. I love the combination of the grapefruit, lemon and orange. The result is a lovely looking (if slightly chunkier-than-I’d-like) spread that is at once sweet, tart and a tiny bit bitter – not unlike some of my favorite people. The recipe yielded 4 half-pint jars, three of which we gave away as holiday gifts. I hope everyone liked it! Rating: 4/5 ⭐️⭐️⭐️⭐️
#226 Spinach Artichoke Dip, 2017 (p. 96) As Hesser points out, this dip is a classic for good reasons. I love this recipe, mainly because it uses mozzarella instead of mayo, which I think produces a more satisfying (and more stretchy!) texture. Like many of the dip recipes in Hesser’s book, this one yields a generous amount – 2-3 cups (closer to 3) which she says serves 4-6 people. While making it, I wondered aloud, “Who eats 1/2 cup or more of spinach dip?” The answer came just now as I lunched on at least that much of the leftovers from last night’s party (see photo above). Rating: 4/5 ⭐️⭐️⭐️⭐️
#227 Southern Macaroni and Cheese, 2020 (p. 375) We thoroughly enjoyed this, and then we all felt like taking a nap. It was, as advertised, “creamy, salty and puddinglike”. It was also much easier to make than other recipes I’ve tried – no béchamel required! If you grate your cheese by hand, budget some time. There’s a lot of it here! Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️
#228 Almond-Carrot Salad, 2007 (p. 200) We loved this! It’s unusal without being weird and the flavors are exceptionally complex and balanced for a dish that comes together so quickly. I accidentally chopped the herbs (haphazardly) before I noticed that I was supposed to add the leaves whole. No harm done! If you prep the raisins and almonds ahead of time, assembly is quick and easy. Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#229 Arroz con Pollo, 2020 (p. 375) This was delicious, and oh so plentiful. The recipe says it serves 6-8 but it actually served 6 easily for dinner and then provided leftovers for several additional meals. The recipe looks intimidating, but only because it is helpfully detailed. I made the sofrito and marinated the chicken the night before. It took about an hour to pull it all together. Hesser is right about how easy it is to overcook the rice. Also, she is right about the fact that this dish is exceptionally comforting. I am eager to make it again if I can round up enough diners. Overall rating: 4/5 ⭐️⭐️⭐️⭐️
#230 Wallace Seawell’s Spinach Salad, 1972 (p. 178) This was just delightful, especially served with one of our favorite dishes from the book, Pasta and Bean Soup (p. 153). It was hearty and flavorful and the leftovers were almost as good. The leftover dressing and croutons enhanced our salads all week. Overall rating: 4/5 ⭐️⭐️⭐️⭐️
#231 Tarte Aux Pommes (French Apple Tart), 1980 (p. 882) I am completely intimidated by the number of desserts in this book, particlarly those in the Pies, Tarts, and Other Desserts chapter. However, this recipe was reassuring. I am a pie crust novice, but this one was very forgiving, if a little “rustic” looking in my inexperienced hands. The flavor and texture of the finished dish were excellent. I’m feeling better about the whole pie/tart enterprise! Unanimous rating 5/5 ⭐️⭐️⭐️⭐️⭐️
#232 Perfect Buttermilk Pancakes, 2016 (p. 686) These took a lot of adjusting, but in the end they were delicious. If you make them, heed Hesser’s Cooking Notes. We found that they worked better in our electric skillet heated to about 310° than on the stove. We also learned that using a scant 1/4 cup batter for each pancake worked best. Even then, we experienced the oozing problem that Hesser describes. The result were some funky-looking, absolutely yummy pancakes. Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️
#233 Baked or Shirred Eggs, 1958 (p. 660) If you like poached eggs, butter, and/or food served in ramekins, then this recipe is for you! These were very nice, especially after adding some salt and pepper. A simple, yet not-so-ordinary breakfast treat. Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️
#234 Barbecue Sauce, 1939 (p. 626) This no-fuss, tangy sauce was a perfect complement to pulled pork. It came together in about 5 minutes with ingredients I had on hand. Perfect! Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#235 Salmon Cakes with Yogurt Chipotle Sauce, 1997 (p. 430) The sauce (made 2 days ahead) is a winner in itself. Simple and delicious, we used the leftovers for dipping veggies and spicing up sandwiches. The recipe for the salmon cakes, while seemingly straightforward, did not work as described. Maybe it was because my salmon was still a bit warm. Maybe it was that I didn’t pack the breadcrumbs tightly enough in the measuring cup – who knows? For whatever reason, the consistency of the mixture was too runny to form into cakes. Luckily, I had just received a package containing a set of 4-inch English muffin rings (ordered for a later recipe). I grabbed 6 of them, sprayed them with non-stick spray, arranged them on the baking sheet, divided the mixture between them, and sprinkled the tops with the bread crumbs I had reserved for coating the cakes. I then baked them for 7 minutes, removed the rings, flipped the baked the cakes for an additional 2-3 minutes. They were AMAZING! Seriously, JUST WONDERFUL – like the best crustless salmon quiche you’ve ever had. When I re-attempt this, I may try to correct the consistency problem or I may do exactly what I did this time. Recipe rating: 3/5 ⭐️⭐️⭐️ Rating for the dish as prepared: 5/5 ⭐️⭐️⭐️⭐️⭐️
#236 French Dressing, 1941 (p. 626) This beautifully balanced, classic dressing could not be easier to make. There is no waste and no extra dishes to wash! It dressed our crispy salad for 4. Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#237 Sweet (or Savory) Lassi, 1989 (p. 25) Yum! We opted for the “sweet” option to accompany our breakfast for dinner (Eggs Kejriwal) This wonderfully refreshing and satisfying beverage is a wonderful counterpoint to food with peppers and onions. We are looking forward to trying the savory version soon. Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️
#238 Eggs Kejriwal, 2017 (p. 686) A perfect breakfast-for-dinner choice. We easily sized up the recipe to feed 3 people. We used Pepperidge Farm Farmhouse Hearty White bread and subbed parsley for the cilantro, because 1/3 of us hates cilantro. Overall rating: 4/5 ⭐️⭐️⭐️⭐️ (really 4.5)
#239 Amazon Cake (Cocoa Cake), 2002 (p.830) I threw this together in less time than it took Keith to pick up or takeout dinner and the result was amazing! We ate it with no frosting, just a little whipped cream on top. So far, this is our favorite chocolate cake from the book (We only have 15 left to try 😳) It was extremely moist and flavorful and required only ingredients that I have on hand 100% of the time. The icing on the cake (!) is that it is also vegan. Love, love, love this one! 5/5 ⭐️⭐️⭐️⭐️⭐️
#240 No-Knead Bread, 2006 (p. 712) This somewhat lazy loaf featured large bubbles inside and a very (very) crispy crust. I didn’t have enough bread flour so I used half all-purpose flour. Overall a large and tasty loaf with minimal effort. The perfect winter weekend recipe. 5/5 ⭐️⭐️⭐️⭐️⭐️
#241 Cashew Butterscotch Chews, 1999 (p. 744) These look great and the recipe makes A LOT. Because they are so rich, I recommend cutting them smaller than the recipe calls for. They are yummy right away and also soften and mellow after a couple of days for a different experience. 4/5 ⭐️⭐️⭐️⭐️
#242 Scotch Broth, 1970 (p. 117) This was a great dinner soup – hearty and heartwarming. We used the 2-day method, letting the broth spend the night in the fridge so we could remove almost all of the fat. We used lamb shoulder chops as recommended. Or resident lamb-lover was thrilled! 4/5 ⭐️⭐️⭐️⭐️
In an attempt to accelerate our progress on this project and reawaken our entertaining skills, which had atrophied a bit during Covid, we threw three dinner parties this summer featuring recipes from the cookbook – mostly from the Drinks/Cocktail, Hors DoOeuvres/Snacks/Small Dishes, and Frozen Desserts chapters, with a few forays into other sections of the book. We were thrilled that so many of our friends and family were willing to participate in our experiment. We asked our guests to help us rate the recipes, which they did – enthusiastically. We had a great time, cooked some fun recipes, and got to see lots of our favorite people. If you’d like to see the menus for each dinner, you can check them out here. You will see all of the party recipes listed below along with the other dishes we made between June and early December. In keeping with the format we have been using all along, recipes are listed in the order in which we made them.
#174 The Bone, 2002 (p. 33) This was the more popular of the 2 DIY cocktails we served at the first summer party. It also has my favorite cocktail name ever. Rating: 4/5 ⭐️⭐️⭐️⭐️
#175 The Vesper, 2002 (p. 32) This was the less-loved, but more-discussed DIY cocktail at the first party. Reviews were mixed. All agreed that it’s mighty strong. Some creative types improved it by adding lime selzer. Rating: 3/5 ⭐️⭐️⭐️
#176 Stuffed Hard-Cooked Eggs, 1957 (p. 56) These were perfectly fine, if a little bland. The anchovy was polarizing as anchovies often are. Rating: 3/5⭐️⭐️⭐️
#177 Ginger Pork Balls with Pineapple Dipping Sauce, 1972 (p. 60) This was overwhelmingly the most popular dish at the first dinner party. That’s a good thing because it was a pain to make – messy and time-consuming, but apparently worth it. The recipe makes a lot, but there was not one meatball left at the end of the night. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#178Julia Harrison Adams’s Pimento Cheese Spread, 1979 (p. 65) If you (like me) are a lover of 1970s-era cheese spreads, then you will love this stuff. Guests rated it as a “solid spread” I enjoyed the (very small amount of) leftovers as a sandwich spread the next day. Rating: 4/5 ⭐️⭐️⭐️⭐️
#179 Guacamole Tostadas, 1985 (p. 68) This is an overly-complicated version of a layered Tex-Mex dip. It was not bad, but also not great. Also, the proportions seemed off - way less guacamole than I would prefer. Rating: 3/5 ⭐️⭐️⭐️
#180Hot Cheese Olives, 2003 (p. 82) These take some time and patience to prepare, but they are delicious and were very popular. A couple of our guests confessed to becoming “obsessed” with them. I have been asked to bring them to at least 2 subsequent parties. Some suggested variations include using spicier cheese (to make them hot in flavor as well as temperature) and using different varieties of olives. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#181 Olive Oil-Tuna Spread with Lemon and Oregano, 2008 (p. 94) Personally, I love this stuff. It is not your typical tuna salad, which may be off-putting to some. It makes a lovely lunch dish or party appetizer. While not everyone was impressed, it disappeared quickly and I have been asked for the recipe several times. Rating: 4/5 ⭐️⭐️⭐️⭐️
#182 Buttery French TV Snacks (Croq-Télé) 2008 (p. 757) This cookbook features many recipes for small, crumbly cookies. These were not our favorites. While a few of our guests enjoyed them, most agreed they were not the stars of the show. Rating: 2/5 ⭐️⭐️
#183 Blueberry Ice Cream, 1988 (p. 778) This was lovely – very easy to make and very popular. It’s even better mixed half-and-half with Sour Cream Ice Cream (page 782). Rating: 4/5 ⭐️⭐️⭐️⭐️
#184 Sour Cream Ice Cream, 2005 (p. 782) This had a great flavor, but a very hard texture. Before freezing, mix it half and half with the Blueberry Ice Cream (page 778) for a real treat. Rating: 3/5 ⭐️⭐️⭐️
#185 Strawberry Sorbet, 2006 (p. 783) This was very refreshing and tasty. The pieces of lemon were a bit off-putting. 3/5 ⭐️⭐️⭐️
#186 Almond and Buttermilk Sorbet, 2007 (p. 785) The surprise favorite dessert of our first party. It was flavorful, refreshing and not too sweet. The almond and sugar topping was great and has potential beyond this recipe. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#187Lorane Schiff’s Pesto Genovese, 1969 (p. 321) This pesto has an excellent balanced flavor and is a breeze to make. It’s our new go-to pesto recipe! Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#188Coconut Barley Pilaf with Corn, Chicken and Cashews, 2009 (p. 366) This was a delightful surprise! Delicious, fresh and satisfying, it made a great light summer supper. Rating: 4/5 ⭐️⭐️⭐️⭐️
#189Haricots Verts with Balsamic Vinaigrette, 1987 (p. 232) A quick, tasty weeknight side dish that pleased the whole family, including our resident bean-hater. We used the leftover dressing on salad, which was lovely. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#190 Vodka Tonic with Mint, 1996 (p. 27) Our DIY testers liked this one, particularly the combination of mint and red pepper. Rating: 3/5 ⭐️⭐️⭐️
#191Makrut Lime Lemonade, 1995 (p. 26) Refreshing and fun to make, we served it as a DIY cocktail, so there was considerable variation in how people chose to mix the lemonade, club soda, and vodka. Overall, it was a hit and we can think of lots of other yummy uses for the lime-leaf syrup. Rating: 4/5 ⭐️⭐️⭐️⭐️
#192 Pâté Watch Hill Farm (p. 53) Even some who were put off by the idea of liver pâté enjoyed this very accessible version. The texture was very smooth and the flavor mild, but interesting. It went well with Sophie’s sourdough bread and crisp rye crackers as well as celery sticks. Rating: 4/5 ⭐️⭐️⭐️⭐️
#193 Grilled Onion Guacamole, 1993 (p. 71) Like the author, I am skeptical of recipes that take a perfectly good dish and propose all sorts of additions and variations. In fact, when I was preparing this, I wondered if the extra effort would be worth it – It was. Our guests gave this recipe a solid 5 and the comments convinced me to make it part of my regular apps rotation. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#194 Sweet-and-Spicy Pepper Stew, 2000 (p. 248) Good as a light summer stew and even better the next day mixed with pasta. I will make this every summer. Rating: 4/5 ⭐️⭐️⭐️⭐️
#195 Onion Rings, 1976 (p. 62) This deceptively-named dish drew mixed reviews. Basically onions on white bread with mayo, it has its charms, but was not for everyone. Rating: 3/5 ⭐️⭐️⭐️
#196 Fried Chickpeas, 2005 (p. 86) I was disappointed in these, expecting them to be crispier and to hold up better. Guests were kind and focused on the flavor, which was good. I am taking off a star for texture, which was not. Rating: 2/5 ⭐️⭐️
#197Potato, Ham and Piquillo Pepper Croquetas, (p. 93) The work-to-flavor ratio did not measure up for these. They looked great, but were ultimately (in the words of one guest) “underwhelming”. Rating: 2/5 ⭐️⭐️
#198 Asparagus Salad, 1882(p. 216) The homemade mayo was a nice accompaniment to the asparagus. I cheated and used my mixer. Rating: 4/5 ⭐️⭐️⭐️⭐️
#199Cherry and Coconut Brown Betty, 1910 (p. 864) This easy-to-make dessert disappeared very quickly. The only challenge was pitting the cherries! Rating: 4/5 ⭐️⭐️⭐️⭐️
#200 Fresh Blueberry Buckle, 1967 (p. 872) This was tasty and simple to make. The flavor was summery and conforting, but the texture was a bit dry. Next time I will remove it from the oven sooner. Rating: 4/5 ⭐️⭐️⭐️⭐️
#201 Tea Ice Cream (A Massachusetts Receipt), 1878 (p. 769) This stuff was amazing! I’m not sure what we were expecting, but this was a fantastic surprise. A perfect accompaniment to Blueberry Buckle, Cherry Coconut Brown Betty or pretty much any baked fruit dessert. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#202 Peach Bowl , 1948 (p. 20) This “punch” consists of naked peaches soaked in wine. Our guests agreed that it was more wine than peaches. Overall, it did not meet expectations. Rating: 2/5 ⭐️⭐️
#203 Patsy’s Bourbon Slush, 2000 (p. 31) This was a revelation and by far the best cocktail recipe we tried this summer. It was popular among those who don’t always love bourbon as well as those who always do. Going forward, we will be keeping a container of this in the freezer all summer! Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#204 Salted and Deviled Almonds, 1897 (p. 51) These had a good flavor, but a strangely slippery texture. The recipe makes more than I expected. Rating: 3/5 ⭐️⭐️⭐️
#205Avocado Sandowsky, 1948 (p. 54) This was perhaps the most polarizing dish we served this summer. Interestingly, it was more popular among those who claimed to dislike avocados. Some found it bland. Rating: 4/5 ⭐️⭐️⭐️⭐️
#206Nicole Kaplan’s Gougères, 2001 (p. 75) I don’t know who you are/were, Nicole Kaplan, but you changed my life! These little gems are at once airy, cheesy, and just the right combination of crispy and soft. I normally avoid anything that requires the use of a pastry bag. This is a notable exception. I made these a day ahead and froze them, with excellent results. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#207Cheese Ball with Cumin, Mint and Pistachios, 2003 (p. 84) With surprising flavors and an intriguing appearance, this was a guest favorite and was completely devoured. Rating: 4/5 ⭐️⭐️⭐️⭐️
#208 Seasoned Olives, 2007 (p. 89) This is a perfect example of a recipe I would not have made were it not for this project. “Why”, my old self would wonder, “should I mess around with perfectly good olives?” I found the answer to that question on August 17, when this was the highest-rated appetizer at the party. I have made it subsequently and gotten rave reviews every time – even from self-described olive-haters. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#209 Potted Salmon, 1880 (p. 408) This was a weird one. The texture was fine and it was fairly straghtforward to prepare, but we found that 21st-century folks were thrown for a loop by the taste of mace. I would try this again with different seasonings. Rating: 3/5 ⭐️⭐️⭐️
#210Couscous Salad, 1988 (p. 330) I was very excited about making this, but it did not live up to my expectations. There were so many different flavors, but they kind of cancelled each other out. It makes alot – way more than 16 servings. Rating: 3/5 ⭐️⭐️⭐️
#211 Tomato, Fig, Goat Cheese, Basil, and Olive Salad with Balsamic Vinaigrette, 2002 (p. 195) Delicious and beautiful. What will really stick with me is the technique of dressing the greens separaely from the other ingredients and then serving the whole thing on a platter – genius! Rating: 4/5 ⭐️⭐️⭐️⭐️
#212 Leeks Vinaigrette, 1960 (p. 219) This was pretty complicated to make and was not a crowd-pleaser. Maybe a small-plates dinner was not the best place to roll this out. Rating: 3/5 ⭐️⭐️⭐️
#213Canestrelli (Shortbread from Ovada), 1989 (p. 739) Best cookie yet! Crispy and buttery with a great balance between sweet and salty and a beautiful texture. Just delicious! Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#214Red Wine Ice Cream, 2004 (p. 781) As I was making this, I knew it was either going to be great or kind of awful. Sadly, it was not great. Rating: 2/5 ⭐️⭐️
#215Kosher Pickles the Right Way, 1995 (p. 637) Even our resident pickle-lovers declared these dreadful. Not sure what went wrong… Rating: 0/5
#217Eggs Suffragette, 1909 (p. 52) These were OK, but just OK. 3/5 ⭐️⭐️⭐️
#218Crunchy Noodle Kugel Á la Great-Aunt Martha, 2007 (p. 917) We didn’t love the flavors of this kugel, but I will definitely borrow the technique. I am a big fan of the crunchy bits of the kugel and not so much of the spongy middle. No spongy middle here – Just the good parts! I will be riffing on this method in the future. Rating: 3/5 ⭐️⭐️⭐️
#219 Dijon And Cognac Beef Stew, 2001 (p. 578) I made this 2 days ahead for a dinner party and it was absolutely wonderful. I reheated it at 250° for 1 hour and served it over egg noodles. It could not have been better! Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#220 Pistachio Gelato, 2005 (p. 782) This recipe exceeded expectations. The flavor and texture were excellent! Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#221 Cherry Spumoni, 2006 (p. 784) This exceptionally clearly-written recipe produced a marvelously flavorful ice cream with superb texture. We used mini chocolate chips and slivered almonds. So. Good. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#222Cranberry Pistachio Biscotti, 1995 (p. 741) This was my first time making biscotti, but it won’t be my last. These were delicious and crispy without breaking your teeth. I used roasted, unsalted pistachios. In my oven, the first bake took 29 minutes and the second bake 11 minutes. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
1/2 cup thin strips of cabbage, cut about 1 inch long
1/2 cup shredded carrots
1 small apple thinly sliced and roughly chopped
1/4 cup roasted pumpkin seeds
1/3 cup pomegranate arils
4 ounces Gorgonzola cheese, crumbled
Dressing
½ cup red wine vinegar
4 teaspoons whole grain or dijon mustard
4 teaspoon. maple syrup
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup olive oil
Toss together the spinach, arugula, cabbage, carrots, and pomegranate. Top with pumpkin seeds and cheese. Add dressing to taste and toss. There will be leftover dressing. In our house, this makes enough dressing for about 3 salads, but your mileage may vary.
Not only have I failed to live up to my goal of posting monthly, but to make matters even worse, I did not take a single photograph of any of these dishes, many of which were truly a feast for they eyes! I know that I will be revisiting many of them, so I will try to remember to take a shot and edit this post accordingly. Until then, happy summer and happy cooking!!
#132 Junior’s Cheesecake, 1996 (p. 822) I love this recipe for several reasons. It’s just long enough to be clear without getting too complicated. It yields a simple, flavorful cheesecake with an excellent smooth texture and a nice compact size. I don’t make cheesecake very often, because my daughter, Sophie, makes the best cheesecake in all the world, but if I need to, I will use this recipe. ⭐️⭐️⭐️⭐️⭐️ 5/5
#133 Sophie Grigson’s Parmesan Cake, 1989 (p. 70) This was a lovely surprise – salty, soft, and comforting. It was delicious served warm with soup for dinner on a chilly February night. I am eager to try the other applications described in the headnote. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (2/6)
#134 Creamy Salad Dressing, 1978 (p. 634) Creamy indeed – and tangy! I would like to experiment with this as a dressing for cabbage slaw. We used it on everyday green salads where it performed admirably. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#135 Bloody Mary, 1958 (p. 21) I am not a Bloody Mary fan, which is one reason why we foisted this on our dinner group. Full disclosure: the conditions were less than scientific with much DIY-ing and freestyling involved. Still, the consensus was that this was not the best recipe for this classic cocktail. We also learned that there are lots of opinions about what makes a good one. Overall rating: ⭐️⭐️ 2/5
#136 Fresh and Smoked Salmon Spread, 1998 (p. 72) Tasty and plentiful. We had a 14 people for a pot luck dinner with 2 other appetizers and we had a lot left over despite the fact that people really liked this. We were not sorry. It might be tasty with capers added. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#137 Coconut Oat Pilaf, 2009 (p. 681) This is a weird one. It’s in the Breakfast and Bruch chapter. I served it at a breakfast-for-dinner gathering. Reactions were all over the place. Some thought it was great, others were not so sure (My friends are very kind). Some declared it bitter, others experienced it as sweet. Some added fruit and reported it improved the taste. I am at a loss for when, where or why I would serve this again. Overall rating: ?/5
#138 Chopped Salad of Romaine, Arugula, Dill and Lemon, 2001 (p. 192) I am a big fan of chopped salads. This one did not disappoint. It was flavorful, satisfying, and made a great make-and-take dish. Next time I will use a bit less olive oil. ⭐️⭐️⭐️⭐️ 4/5
#139 Spiced Pecans, 2003 (p. 81) This is the complex, spicy cousin of the spiced nuts I have made for years. If you actually know me you know the nuts I mean. This version is wonderfully interesting without being weird. It’s super easy to make and has gotten raves each time I have served it. It is already in semi-regular rotation. It’s a keeper! Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5 (2-26)
#140 Ruth’s Oatmeal Crisps, 1992 (p. 740) A big winner! Crispy and not too sweet. This is my favorite cookie recipe from the book so far. ⭐️⭐️⭐️⭐️ 4/5
#141 Cremini Mushroom Pasta with Wilted Arugula, Goat Cheese, and Extra Virgin Olive Oil, 1999 (p. 343) Very creamy and delicious with ALOT of mushrooms. This makes more than 4 servings. Next time we will try adding anchovies. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#142 Feta Spread, 1994 (p. 70) This is a delicious dip, but too runny to work as a spread . Next time I will chop the peppers more finely and serve it as a dip with endive, celery, hefty cucumber slices, pita chips and/or Tostitos scoops. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (2/27)
#143 Brie Butter with Fresh Bread, 1983 (p. 535) This was lovely and the recipe makes a lot! I served it for a mahjong night, so it sat out for a while. Toward the end it began to separate, so next time I would not leave it out as long. Also, removing the rind from the brie – which seemed simlple on paper – proved to be an ordeal. Next time I will try this method. If you have any other suggestions, please share them in the comments. ⭐️⭐️⭐️ 3/5
#144 Lemon Cake, 2003 (p. 832) There are a lot of steps to this one, but it’s worth it! The first time I made it, I did steps 1 – 5 a day ahead. I was rewarded with a moist, oh-so-lemony cake. ⭐️⭐️⭐️⭐️⭐️ 5/5
#145 Fern Berman’s Ginger and Lentil Soup, 1996 (p. 137) This made for a sweet and comfy weeknight dinner. While it probably won’t become my go-to lentil soup recipe, I will return it it for a change of pace. As promised, it freezes well. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (2-28)
#146 Beet and Ginger Soup with Cucumber, 2001 (p. 147) If you roast the beets ahead of time, this comes together very easily, if somewhat messily. It is a terrific soup, refreshing and light with lots of flavor. Hesser relates how she created it as an “antidote to all the rich restaurant food [she]h had to eat…” In that vein, it would be great to make after Thanksgiving or a similar string of rich holiday meals. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#147 Crostini with Eggplant and Pine Nut Puree, 2002 (p. 77) This was excellent and very popular at a potluck dinner with lots of other choices. I used toasted baguette slices as the base. Make extra! Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#148 Caramelized Bacon, 2008 (p. 91) This is a great idea. I will try again, but the first attempt was less than successful. The technique involves coating bacon strips with brown sugar and then cooking them. How could this be bad? I had a hard time interpreting the instructions about how generously to coat the bacon. The result was VERY sticky. People (including me) wanted to like this, but it was too treacherous. I am sure there is a way to achieve the desired effect without endangering my guests’ fillings. I will try again before I publish a rating. Stay tuned.
#149 Jasmine Tea Rice, 2006 (p. 361) A revelation! The texture was amazingly fluffy and moist. The flavor was subtle but satisfying. It paired beautifully with the mango chutney chicken on page 495. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5
#150 Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney, 2001 (p. 495) For this, I used 1 pound of thin-sliced boneless, skinless chicken breast with excellent results. We enjoyed this with Jasmine Tea Rice (above) and a simple salad. Overall rating: ⭐️⭐️⭐️⭐️⭐️4/5
#151 Jordan Marsh’s Blueberry Muffins, 1987 (p. 670) This is our new go-to muffin recipe. Smashing the blueberries is brilliant. A perfect recipe! ⭐️⭐️⭐️⭐️⭐️ 5/5
#152 Eli Zabar’s Egg Salad Sandwich, 2011 (p. 398) I am something of an egg salad snob, and this is one of the best I’ve had. The dill was perfect. It is best eaten right away. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#153 Clementine’s Tuna Macaroni Salad, 2006 (p. 455) This is magical stuff. I have already made it at least 3 times for different occasions and it was devoured quickly every time. The cornichons and chow-chow are brilliant additions. I am thinking of adding hard-boiled egg whites to future versions. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5
#154 Chicken Wings with Oyster Sauce, 1979 (p. 475) Chicken wings are not my thing, but even the wing-lovers around here agreed that these were not great. Overall rating: ⭐️⭐️ 2/5
#155 Warm Eggplant Salad with Sesame and Shallots, 2006 (p. 200) This was just OK as a salad, but I was inspired to try it as a vegetarian entree by mixing the eggplant and dressing with brown rice. This produced a flavorful and comforting – if somewhat visually underwhelming – concoction. The dressing was delicious and could definitely be put to other uses. Overall rating: ⭐️⭐️⭐️ 3/5
#156 Charlie Bird’s Farrro Salad, 2013 (p. 201) This was a satisfying and surprising side that transcends seasons. Since I cannot eat pistachios, I made half with (for the purposes of science) and half without (to avoid hospitalization). Both were very good! Next time I will try substituting pine nuts so that we can all eat the same thing. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#157 Saffron Rice with Pine Nuts, 1985 (p. 328) This was an excellent – and pretty quick – weeknight side dish. We enjoyed it with Flattened Chicken. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#158 Flattened Chicken Thighs with Roasted Lemon Slices, 2016 (p. 515) This was a fun one! I make a half batch and was pleasanlty surprised at how easy it was. The recipe looks intimidating, but that’s moslty because it is very clear and exact. Many of the steps can be (and were) done ahead of time. This paired well with Saffron Rice with Pine Nuts. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#159 Butter Chicken, 2014 (p. 514) This one did not come out the way I had hoped (sorry, Book Squad). The sauce was very good, but the chicken itself was a bit rubbery. The recipe is vague on the question of whether to reomove the chicken skin. Looking back, I’m convinced I should have removed it. I will give this one another try, but for now I’m giving it ⭐️⭐️⭐️ 3/5
#160 Breaded Chicken Breasts with Parmesan Cheese, 1987 (p. 480) I have been pleasantly surprised by the number of excellent weeknight dinners we have enjoyed from this collection. This is recipe is one of the best. Solid recipe that pleased everyone. It took a bit longer to cook than was indicated. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#161 An Incredible Date Nut Bread, 1977 (p. 703) Simple, delicious and very satisfying. The outside is wonderfully crispy. It literally melts in the mouth! ⭐️⭐️⭐️⭐️ 4/5
#162 Baked Chickpeas, 1999 (p. 295) We had these as a side dish with steak they were delicious. Then they were delicious the next day on a salad. We soaked the beans for more than 24 hours, baked them covered for 50 minutes and then uncovered for another 10-15. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#163 Chifonnade Salad, 1898 (p. 171) I was not able to find curly endive or decent roma tomatoes at my grocery store, so I substituted baby arugula and quartered grape tomatoes with good result. The old-timely dressing technique was new to me, but it produced a rich and delicious dressing that really pulled this all together. I am looking forward to pulling this one out again. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#164 The Cuke, 2006 (p. 38) Easy-to-make, refreshing, potent. Everything I like in a cocktail. I predicit this will be making many future appearances. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5
#165 Beet Tzatziki, 2006 (p. 88) You should make this to experience it’s outrageous pinkness if for no other reason. Luckily, it tastes good too. I served it with multi-grain crackers, but it would work well with other dippable things. It was a very nice starter on a summer night. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#166 Via Carota’s Insalata Verde, 2019 (p. 205) I loved this dressing! The large leaves make an impression, but were kind of intimidating to eat. Also, it was a challenge to obtain all of the various lettuces called for. I liked the simplicity of the salad and the fact that I could prep all the parts ahead of time. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#167 Jean Yves Legarve’s Spaghetti with Lemon and Aparagus Sauce, 1986 (p. 329) This is light and summery and makes more than the recipe indicates. Practically perfect in every way. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5
#168 Eggplant Involtini, 2003 (p. 256) This is one of those dishes that seems intimidating (at least to me), but that is made completely managageable by a well-written recipe. It came together easily and was delicious and fancy-feeling. I can’t wait to make (eat) this again! Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5
#169 Dick Taeuber’s Cordial Pie, 1975 (p. 874) I just lover the story and the idea behind this pie, which reminds us that any good recipe is just a formula that we can creatively alter if we understand the underlying ratios. I attempted the chocolate-mint version of this, learning in the process that 70’s style liqueurs are not easy to find. The filling did not thicken much. on the stove, to the point where i feared the thing would not come together at all. As I result I semi-abandoned it in the fridge only to discover that it had semi-solidified. I rescued it just in time, although unfortunately there were a few lumps as a result of my negligence. If you attempt this one, do heed the warning about leaving it in the fridge too long. The finished product was strange and boozy – which is not completely bad.
#170 Strawberry Ice Cream, 1941 (p. 774) Just. Excellent. Fresh, creamy and easy to make! I’m finally feeling good about buying that ice cream machine. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5
#171 World’s Best Chocolate Cake, 2017 (p. 840) While this was a perfectly good cake, I can’t say that it lived up to it’s hyperbolic name. I used bittersweet chocolate and made the ganache. It was devoured enthusiastically and made a lovely birthday/ Father’s Day dessert. ⭐️⭐️⭐️⭐️ 4/5
#172 Slow Cooker Pork Tacos with Hoisin and Ginger, 2015 (p. 606) The meat is very good, but the slaw is the star of this one! It made a tasty, unconventionally-seasoned taco dinner and – as suggested -rice bowls for lunch the next day. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#173 Cucumber-Goat Cheese Dip with Radishes and Scallions, 1993 (p. 70) The taste was great for a dip, but the consistency was more like a salad dressing. I am inclined to follow Hesser’s advice and use it that way with a romaine salad. Even after chilling the “dip” was still very runny. I would rate the flavor as a 5 and the consistency 2.5. for an average of ⭐️⭐️⭐️ 3/5 (6/16)
So many sticky notes! … And after a year there are quite a few sticky pages as well.
Maybe it’s because I am still riding the new-year energy, but I am happy to be posting just a month’s worth of recipes this time. Having reflected on the first year, I have decided to make my goal a more manageable minimum of 3 new recipes per week. We were away for a week in January, so we only managed 9 this month. Hopefully, it will average up over the course of the year. I also hope to post at least once a month. We’ll see how that goes!
I am grateful for the interest so many have shown in this project. As promised, here are some reflections as we head into the second year of this adventure:
On the book itself: I continue to be awestruck by the time, energy, and expertise Hesser and her team brought to bear. I am so grateful to them for bringing this book into the world. One of the reasons I chose this book is that it represents the work of many, many chefs, cooks, and recipe-writers, many of them non-professionals. That, and the fact that the age of the recipes spans more than a century, makes this an extremely eclectic and varied collection. This variety comes with challenges. Despite Hesser’s extensive editing, recipes are inconsistent in their level of specificity. Many recipes use terms like “small” or “large” in lieu of measurements. Words like “thick” (how thick?) and “cooked” (how cooked?) have generated some anxiety. I am a pretty experienced cook, so I have managed, but I think this presents some unnecessary difficulty for beginners. The lack of photos is a blessing and a curse. The book is huge as it is. Adding a lot of photos would have made it unmanageable (and unliftable!) However, there have been times when I wished I had a visual for reference. Overall, I am still in love with this amazing volume, even if I find myself talking back to it sometimes. It truly contains multitudes.
Stuff we have purchased: I have had some questions about what, if anything, we have had to buy especially for the project. The short answer is “a lot”. Here is a partial list:
an ice cream maker
a mandoline
2 kinds of special mustard
a lifetime supply of juniper berries
a pastry cutter (and then I found the one I had taken when we cleaned out my mom’s house, so if you need one I have an extra)
several cake pans, a cake “keeper”, an offset icing knife, and a package of cake testers ( I have spent my life until now avoiding cake-baking)
2 frozen rabbits
4 kinds of olive oil
a food mill
a metal “kitchen” ruler
a coffee grinder that I use just for spices
an unreasonably large jar of Chinese sesame paste
quark (look it up)
a panini press
3 kinds of olives I had never heard of
soooo. much. butter.
I’m sure that list will continue to grow. In the meantime, here are the recipes we made for the first time in January. As always, I am indebted to my numerous, often involuntary, tasters. Stay warm and happy cooking!
#124 Warm Cabbage Salad with Goat Cheese and Capers, 1990 (p. 181) This is my favorite kind of recipe: Quick to make, but complex, interesting, and delicious. It is notable that everyone in the family went for seconds – not the norm around here for cabbage-based dishes. It is excellent warm, but also very good cold the next day. I will make this again (and again) Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#125 Cauliflower Soup with Cremini Mushrooms and Walnut Oil, 2001 (p. 147) This simple soup was flavorful and satisfying, if not very visually appealing. Overall rating: ⭐️⭐️⭐️ 3.5/5
#126Black Bean Soup with Salsa, 1987 (p. 129) This soup had amazing flavor, inspiring SAH to deem it “heavenly”. In the book, this soup is paired with the Jalepeno Corn Bread Muffins we made back in December. While we didn’t make the two together this time, I would definitely do so in the future. They would complement each other very well. This soup has much to recommend it, but it had a huge amount of liquid, which made the consistency a bit strange. I double-checked the recipe to make sure I had used the right amount. We ended up draining off a good deal of the broth to use as cooking liquid for rice. Overall rating: ⭐️⭐️⭐️ 3/5
#127Pumpkin-Black Bean Soup, 1986 (p. 127) It’s true! We love black bean soup around here. This recipe did not disappoint. In contrast with #126the texture is thicker and “softer” and the flavor profile is less traditional. Despite the fact that the pumpkin gets top billing, it is very much in the background. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#128Georgia Pecan Turkey Salad, 1998 (p.487) This was an excellent way to use the leftover Turkey breast we’ve had hanging around in the freezer since Thanksgiving. It was tasty and fun, more so because the combination of sweet pickle relish and celery salt reminds me of the way my mom used to make tuna salad. This was delicious on freshly baked buttermilk biscuits. Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#129Old South Buttermilk Biscuits, 1949 (p. 698) This recipe had me asking myself (out loud), “Why don’t I make homemade biscuits more often?” These were crispy on the outside and wonderfully soft and flaky on the inside. Yum! Overall rating: ⭐️⭐️⭐️⭐️ 4/5
#130 White Bark Balls, 2007 (p. 755) These were a bit of a disappointment, both in terms of how the recipe was written and how they turned out. Don’t get me wrong, the combo of Rice Krispies, peanut butter, and white chocolate could not be all that bad, but tthe flavor and texture were blander than expected. Also, despite the fact that I made them the exact size specified (I used the ruler referenced above.), the recipe yielded only 20 balls. If I make this again (and I might…) I will attempt to make them smaller, which will almost certainly improve the overall result. Unanimous rating: ⭐️⭐️⭐️ 3/5
#131 Marina Anagnostou’s Spanakopetes (Spinach Triangles), 1978 (p. 64) and #132 Mediterranean Lentil Salad with Lemon–Thyme Vinaigrette, 1993 (p. 291) I paired these as a vegetarian dinner for my patient and supportive book group. We had read Call me Athena: Girl from Detroit by Colby Cedar Smith, so I was going for a Greek-ish theme. Both dishes were tasty and satisfying without being too heavy. I still don’t love working with phyllo dough, but the instructions for the spinach triangles were excellent and the result was visually pleasing as well as delicious. The lentil salad serves more than the recipe indicates. I have since doubled it and taken it to a potluck for 30 people. Overall rating for both: ⭐️⭐️⭐️⭐️ 4/5
Rehfwitz Recipes 