recipes—tips—news from the food front
recipes—tips—news from the food front
My first cook book was a classic, The New York Times Cook Book by Craig Claiborne (Harper & Row, 1961). My ancient, rusty paperclip bookmarks tell the story of why I have kept it all these years. I use the book only a couple of times a year: Thanksgiving and Christmas. …
It’s what makes our Thanksgiving menu such a special, family-favorite menu. It is everyone’s favorite—back when I was a kid, when our kids were little, and now. It’s the #1 choice when we ask, “so, what should we have for Thanksgiving this year?” This post has been updated as of …
For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn’t compare, for flavor with this easy and candy-esque treatment for b’sprouts. One of the secrets, of course, is bacon. The other …
A friend, Betty Lou M., who grew up in Richmond, Virginia, says she has made this recipe ever since before she was a young bride 60+ years ago. These beans are very easy and mighty good, a great side for any occasion. We think they would probably be even better with fresh, local green beans, but we’ve been too lazy to try this. We’re pretty sure these beans are close to the ones at Cracker Barrel.