Cauliflower Salad is a raw vegetable make-ahead salad suitable for a warm weeknight. The recipe comes originally from Recipes from “Round the World”, a 1939 cookbook published by the McNess company. The cookbook compiles recipes from varied countries, as the title implies, presented in their native languages alongside an English translation. Cauliflower Salad claims its……
Ingredient: heavy whipping cream
Creamed Beans with Dill Seed (Oregon, 2006, adapted)
Creamed Beans with Dill Seed is a simple yet elegant side dish with a unique and alluring flavor profile. The recipe comes to me by way of Recipes of the Heart, a 2006 cookbook from my home congregation. The author is a dear woman who still lives nearby and who I still see regularly. She’s only……
Pumpkin Crumble Cake (Oregon, 2006, adapted)
Pumpkin Crumble Cake represents one of my rare attempts at baking. For a home cook I feel like I know my way around a kitchen. But everyone’s got their blind spots, and mine is baking. I don’t enjoy it and I’m not good at it, and despite a background in chemistry I’m especially bad at……
Grandma’s Cheesecake with Chocolate Sour Cream
I spend a lot of time reading cookbooks from communities and churches that I’ve never seen written by people that I never knew. I’ll do some basic internet research to learn about the community and what it must have been like way back when, but it’s rarely possible to connect the dots completely. Food can……
Charlotte Russe Imperial Sous Vide (adapted from What Mrs. Dewey Did with the New Jell-O!, 1933)
One of the more extravagant-sounding recipes in What Mrs. Dewey Did with the New Jell-O! is the Charlotte Russe Imperial. For those unaware (as I was), a charlotte is a dessert that uses bread or a cookie in place of a conventional crust or pastry. The filling might be anything from fruit to chocolate to custard;……