Author: James Beard
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
Author: James Beard
Author: James Beard
Author: James Beard
Author: James Beard
Author: James Beard
Author: Ruth A. Matson
Author: Nika Standen Hazelton
Author: Nika Standen Hazelton
Author: Philip S. Brown
Author: Nika Standen Hazelton
Author: James Beard
Author: James Beard
Author: Ruth A. Matson
This recipe originally accompanied Fruit Salad with Poppy Seed Dressing
Author: Ruth A. Matson
This piquant condiment jars wax beans in a solution of turmeric and dry mustard.
Author: Dorothy Lee
Author: James Beard
The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.
Author: Barbara Poses Kafka
Author: James Beard
Author: James Beard
Author: James Beard
Author: Dorothy Lee
Author: James Beard
Author: James Beard
Author: Ruth A. Matson
Author: James Beard
Author: James Beard
Author: Ruth A. Matson
Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.
This frothy, salted Turkish yogurt drink is endlessly refreshing.
Author: Nika Standen Hazelton
Author: Nika Standen Hazelton
Author: James Beard
Author: Cynthia Nims
Author: Dorothy Lee
Author: Nika Standen Hazelton