I often swap (swipe?) recipes with (from?) my dear friend Beth Hensperger, who has written almost as many recipes as I have over the years. OK, we’re neck and neck. But the main reason I bring up the Babe of Baking is cornbread. Both of us were raised on a not-very-authentic version of the Southern classic that used canned corn as the moistening agent.
I belong to a Facebook group of cookbook lovers. Recently, someone there started a post about making green bean casserole–the familiar one made with cream of mushroom soup. There were over a hundred comments in the thread, proving how this dish has become part of the American cook’s vernacular. For my part, I am a […]
A truly perfect recipe for the best homemade gravy, ready for the Thanksgiving bird and easy to multiply for large batches.
(Recipe from The Big Book of Sides, published by Ballantine Books. Photo by Ben Fink.) Every autumn, I hear heated arguments about the role of sweet potatoes on the holiday table. Some people love the classic candied yams with marshmallows, others hate (revile, despise, and abhor) them. The way most families make them is very […]
Growing up in the San Francisco Bay Area, artichokes were everywhere–we even had them growing in my grandparents’ garden. There was a truck farm across the street from my high school, and I remember purchasing them for a nickel each. On meatless Fridays (remember them?), Mom would often serve artichokes with lots of mayonnaise, cracked […]
When I tell you that these are the fluffiest, lightest rolls on earth, I mean it. Cooked potatoes replace some of the flour, which reduces the gluten to increase the rolls’ tenderness. I don’t make them for every dinner party only because sometimes I don’t have the time to make the mashed potatoes. You’ll see recipes that use leftover or instant mashed potatoes, but don’t be deceived—these big rolls are best with freshly cooked spuds.
(Photo by Ben Fink.) It is easy to say: “This is the perfect cold weather side dish.” The truth is that there are a lot of perfect side dishes, which is just one reason why they are so beloved. But consider this dish. Roasted Brussels sprout, sweetened with maple syrup, accented by salty crisp bits […]
The recipe based on one from Comfort Foods, a book that I loved writing. If you are wondering what the chunky brown thing is in the photo, it is a sauteed mushroom–a good addition to the dish if you happen to have them around.