Dorka’s Cold Sour Cherry Soup ~ Dorka Hideg Meggylevese
Once upon a time, on Manhattan’s Upper West Side, there was at the corner of Amsterdam and 109th Street a …
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Stina’s Liptauer Cheese
There are many good reasons to read Clementine Paddleford’s writings about American cooking. One of them has to do with …
Avocado and Papaya Salad with Louisiana Hot Sauce Marinade
Fresh hot peppers, vinegar and salt are the foundation of a hot sauce. In some regions bottled varieties abound. Three …
Pecan Pie ~ Baroque or Traditional
The word ‘baroque’ suggests something generous and grand, and is used to describe one version of this pecan pie. What …
Roasted Garlic and Chive Mashed Potatoes
‘Evening draws nigh’ is a graceful, if antiquated, way of expressing the restful attitude of that time of day when …
Grilled Caramelized Fennel
“Summer is coming on,” writes a blogger from Tasmania in this the third week of October 2012: a succinctly expressed …
Grilled Boneless Loin of Lamb with Sauce Creole
In the New Orleans of the nineteenth century, to be a Creole was a matter of birth and culture. The …
French Fried Eggplant The Picayune with Sauce Remoulade Cajun-style
The Picayune (now known as The Times-Picayune) of New Orleans began publication in 1837. Its name referred to the cost of …
Cajun Crayfish
To catch crayfish, carry two empty coffee cans down to the bank of a freshwater creek briskly running over a …
Lemon Curd Almond Butter Cake
The essential requirement for turning lemon, sugar, butter and eggs into Lemon Curd is a willingness to stir the pot. …
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