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6 large or 8 medium biscuits Scattering grated cheese on the baking sheet before placing the biscuits on top results in crispy, toasty “feet.” Preheat the…
4 to 6 servings This is a superb grain salad for fall and winter, and it makes a perfect Thanksgiving side dish. For a crowd, double the recipe.
One 13 × 9-inch cake; 16 to 20 servings Dating back to the 1931 edition of Joy, this was Irma’s go-to recipe for family birthdays. It is a light chocolate…
6 servings Potatoes may also be steamed, but be sure there is ample water so the pan does not run dry before they are done.
About 1 cup Tahini, or sesame seed paste, is a staple of Middle Eastern cooking. This dressing goes especially well with Falafel and chickpea salads.
8 servings For more information on alternate molds and cake linings, see About Charlottes.
A hearty cracked-wheat bread made with fine bulgur, whole wheat flour, and a touch of molasses. It yields two tender 9x5-inch loaves with a golden crust.
A basic, flexible formula that can be made with most dried chiles, such as guajillo, ancho, cascabel, and chipotle. We recommend using a variety of…
12 to 15 servings Most butchers will prepare a crown roast for you from two loin racks, but make sure the loins used are of uniform size so that it cooks…
6 servings This dish is the traditional German treatment for mature wild rabbits and hares. To use farmed rabbit, we recommend finding a mature roaster.
6 servings Traditional quiche Lorraine does not contain cheese; omit it, if you wish, for authenticity’s sake.
About 11 cups; 6 servings Once the meatball mixture is assembled, this flavorful soup comes together quickly. If desired, prepare the meatballs a day…
Fettuccine tossed in a creamy Parmesan sauce with crisp prosciutto and sweet peas. A quick, elegant pasta dish.
2 to 4 servings Muesli, also called Swiss oatmeal, was developed in the late nineteenth century by a Swiss physician. Eat it at room temperature or…
8 to 10 servings This classic French dessert was created in honor of the Paris-Brest bicycle race, the circular shape of the dessert representing a wheel…
4 servings This classic French treatment, also known as Cauliflower Polonaise, may be used for roasted cauliflower florets as well. We sometimes add 1…
One 9- or 10-inch pie crust Sweet, crisp meringue makes an excellent crust for tarts made with fresh fruit and whipped cream. Meringue shells can be made…
A simple and elegant dessert of fresh whole strawberries served with a mound of brown sugar and a dish of sour cream for dipping.
Butternut squash halves are baked until tender, filled with a savory sausage and apple bread stuffing, then baked again until golden and crusty. A hearty…
About ¾ cup This rich, savory caramel may be used as a last-minute glaze for grilled skewers of meat, tofu, and poultry or added in small amounts to…
8 servings Megan grew up eating these beans every Sunday; they were a staple crop in her grandparents’ garden. Her family calls them October beans, and…
About 30 cookies Megan developed this recipe to re-create her favorite childhood cookie.
About 1 ½ cups Brown sugar and toasted nuts make a superb filling.
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