RECIPES
For Corinne Wasserman on Rosh Hashanah
You’re supposed to eat sweet things for a sweet year on Rosh Hashanah. My Nana’s pot roast is kind of sweet. Mostly it’s the memory of it, I think.mike
SANDWICH RECIPES DEP’T.: LADY MARY SANDWICHES
These sandwiches are delicious with hot chocolate.
SANDWICH RECIPES DEP’T.: DATE AND NUT SANDWICHES
WE PRESENT recipes for sandwiches from Salads, Sandwiches and Chafing Dish Recipes, Copyright 1916, by David McKay, Publisher, and now in the public domain for the delectation of all, written by Marion Harris Neil, M.C.A., former Cookery Editor, The Ladies’ Home Journal, author of How to Cook in Casserole Dishes, Candies and Bonbons and How […]
DEP’T. OF CORRESPONDENCE
It's been a really awful and weird few weeks after an awful and weird year as an Asian-American
SANDWICH RECIPES DEP’T.: Sandwich Butters
With such butter as a foundation most appetizing sandwiches can be made of beef, tomato, chicken, game, fish, cheese, or eggs.
SANDWICH RECIPES DEP’T.: COLLEGE HILL SANDWICHES
WE PRESENT select recipes for sandwiches from "Salads, Sandwiches and Chafing Dish Recipes," Copyright 1916, by Marion Harris Neil, M.C.A., now in the public domain for the delectation of all.
VICTUALS DEP’T.: Clobbed-Together Rice
Cayenne? Paprika? Cumin? Whatever makes sense and doesn't take too much effort.
SANDWICH RECIPES DEP’T.: CHICKEN AND PIMIENTO SANDWICHES
It is no bad plan for the novice to insert a morsel of the filling between bread and butter for trial.
SANDWICH RECIPES DEP’T.: Carmen Sandwiches
WE PRESENT recipes for sandwiches from Salads, Sandwiches and Chafing Dish Recipes, Copyright 1916, by David McKay, Publisher, and now in the public domain for the delectation of all, written by Marion Harris Neil, M.C.A., former Cookery Editor, The Ladies’ Home Journal, author of How to Cook in Casserole Dishes, Candies and Bonbons and How […]
APPROXIMATELY DEVILED SUPERB OWL EGGS
I have learned fresh eggs do not do well for this project if you boil them perfectly, like Martha Stewart, where you put the eggs in water, get it to just boiling, and then turn off the heat, cover, and wait 13 minutes. Martha Stewart never makes anything the easy way, even a boiled egg. You could look it up, but don’t bother.