El Burrito Market in St. Paul supplied the inspiration for this recipe. Your grill is ready for the corn when the coals are covered with gray ash.
Pile tart greens and onions on sheep cheese and garlic toast. Run it under the broiler to wilt, then feast.
Straight from 19th-century American cookbooks, these big chunks of ripe beefsteak and green tomatoes get bathed in a warm, garlicky, sweet-sour dressing. They stand on their own, top greens, or make a good potato-tomato salad. Bacon fat was favored 150 years ago; olive oil works well today. Out of season, this recipe still works with supermarket tomatoes on the vine.
Substituting sea palm for the anchovies gives the salad that familiar briny flavor. A bowl of hot pasta with red sauce is the ideal accompaniment.
When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad.
Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeannette." To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.
This is the dream make-ahead dish. An overnight stay in the refrigerator lets the chicken absorb all the lovely contrasting flavors in the sauce. Serve with broccoli and mashed potatoes or rice.
Simple, basic, and infinitely adjustable to one's own palate (by adding beans or asparagus instead of peas, or using cream of potato or celery soup instead of mushroom), and yet just about impossible to improve upon, this Campbell's recipe is the classic tuna casserole.
Ingredients
Ingredients
Ingredients