We like butternut squash roasted in chunks until they brown on the edges, or mashed with butter and salt, and especially in butternut squash risotto. Today I figured it was time for something else, and I wondered how difficult it … Continue reading Savory Butternut Squash Soufflé
Another recipe from my old Joy of Cooking (1967), “Breast of Chicken Cockaigne” uses a small amount of both oil and butter in a quick simmer, then relies on a short rest in a covered pan to finish the cooking. … Continue reading Breast of Chicken Cockaigne
Quiche gives my husband cognitive dissonance. Continue reading Bacon Gruyere Quiche with Fresh Herbs
I suppose you’ve seen the Molasses Ginger cookies featured on my home page, and maybe I’ve said that oatmeal-raisin are my all-time favorite cookie, so it should come as no surprise that bran muffins with molasses and raisins are my … Continue reading Buttermilk Bran Muffins
My husband is eating out all week with job candidates, so I’m taking the opportunity to eat eggplant. The first ratatouille, or more specifically “Ratatouille Provençale,” I ever made was from my Joy of Cooking (1967, p. 278). When I … Continue reading Ratatouille
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