From Ludwig Bemelmans: the Oyster Bar Pan Roast recipe
Once upon a time, one of New York’s great seafood restaurants gave up the recipe for a signature dish to a brilliant writer. And here it is.
Tarhonya (Rivilchas): Grated Fresh Egg Pasta
From Hungary, a tiny, grated egg pasta perfect for soups and as a side dish
Not Really Hungarian Pork Chops
The seasoning’s Vaguely Hungarian… but that’s about it. Still, a good treatment for those pork chops you’ve got sitting in the fridge…
Karithopita (Walnut Cake with Olive Oil)
A walnut and sweet-syrup cake whose roots go back to the Iliad
The Bundt Pan Recipe Booklet
The 1972 booklet published by Nordic Ware with recipes for use with the Bundt pan
Cottage cheese from scratch
In the “home dairying” department: How to make your own cottage cheese from scratch
English Muffins
An easy recipe for making your own English muffins at home. You’ll wonder why you ever bought them in a store!
Swiss French Dressing
Creamy and tangy…and quick and simple to make.
Aberdeen Buttery Rowies
Is this the Scots version of the croissant? Could be. Crunchy, flaky, with a unique and slightly combative history…
Guglhupf
Two great breads (a sweet one, a savory one) with so many names.