As 2023 drew to a close, I fell back in love with this project. I’m sure it’s partly because I always feel like cooking new things at this time of year (hence this whole crazy adventure). In addition, life has gotten a little less hectic over the past couple of months, freeing up some time and energy to spend in the kitchen. In addition to the recipes below, we found ourselves revisiting quite a few old favorites, including Garlic-Kale Salad (of course), Jasmine Tea Rice, Miso Chicken, Saffron Rice with Pine Nuts, Roasted Cauliflower, Tarragon Sheet Pan Chicken, Pasta and Bean Soup, Beet Tzatziki, and the divine, if clumsily-named Dried Apricot, Cherry and Cranberry Infusion.
# 223 Sausage, Bean, and Corn Stew, 1988 (p. 558) This dish is, in many ways, a hybrid. It’s both soupy and solid, both fresh and comforting, both spicy and soothing. Hesser dubs it “the perfect bridge between summer and fall cooking”. I agree, but it was also lovely on a damp December evening. Due to the season, we had to use corn from the freezer, but it was dandy nonetheless. We ate it, sitting on the couch, with crusty french bread. (see photo above) Rating: 4/5 ⭐️⭐️⭐️⭐️
#224 Nina Simonds’s Broiled Halibut with Miso Glaze, 1997 (p. 431) This one has promise, but we want to make some adjustments next time. We used cod, as suggested in the headnote. The fish was tender and flavorful, but the ginger and salt were overpowering. Next time I may cut back on the ginger, and will definitely marinade for less time and may even put less glaze on the fish. We served this with the amazing Jasmine Tea Rice (p. 361) - which has become something of a go-to rice recipe - which improved things somewhat. The recipe has lots of potential, so we will keep at it. Unanimous rating: 3/5 ⭐️⭐️⭐️
#225 Florence la Ganke’s Three-Day Marmalade, 1974 (based on a 1929 recipe) (p. 633) First, some disclaimers: I had never made marmalade before and have only tasted it a handful of times, but I love the way it looks and this seemed like a good introductory recipe. It was! When I make this again – and I will – I will slice the fruit more thinly and (I used the 1/8″ setting on my mandoline) and take it off the heat a little sooner. I love the combination of the grapefruit, lemon and orange. The result is a lovely looking (if slightly chunkier-than-I’d-like) spread that is at once sweet, tart and a tiny bit bitter – not unlike some of my favorite people. The recipe yielded 4 half-pint jars, three of which we gave away as holiday gifts. I hope everyone liked it! Rating: 4/5 ⭐️⭐️⭐️⭐️
#226 Spinach Artichoke Dip, 2017 (p. 96) As Hesser points out, this dip is a classic for good reasons. I love this recipe, mainly because it uses mozzarella instead of mayo, which I think produces a more satisfying (and more stretchy!) texture. Like many of the dip recipes in Hesser’s book, this one yields a generous amount – 2-3 cups (closer to 3) which she says serves 4-6 people. While making it, I wondered aloud, “Who eats 1/2 cup or more of spinach dip?” The answer came just now as I lunched on at least that much of the leftovers from last night’s party (see photo above). Rating: 4/5 ⭐️⭐️⭐️⭐️
#227 Southern Macaroni and Cheese, 2020 (p. 375) We thoroughly enjoyed this, and then we all felt like taking a nap. It was, as advertised, “creamy, salty and puddinglike”. It was also much easier to make than other recipes I’ve tried – no béchamel required! If you grate your cheese by hand, budget some time. There’s a lot of it here! Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️
#228 Almond-Carrot Salad, 2007 (p. 200) We loved this! It’s unusal without being weird and the flavors are exceptionally complex and balanced for a dish that comes together so quickly. I accidentally chopped the herbs (haphazardly) before I noticed that I was supposed to add the leaves whole. No harm done! If you prep the raisins and almonds ahead of time, assembly is quick and easy. Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#229 Arroz con Pollo, 2020 (p. 375) This was delicious, and oh so plentiful. The recipe says it serves 6-8 but it actually served 6 easily for dinner and then provided leftovers for several additional meals. The recipe looks intimidating, but only because it is helpfully detailed. I made the sofrito and marinated the chicken the night before. It took about an hour to pull it all together. Hesser is right about how easy it is to overcook the rice. Also, she is right about the fact that this dish is exceptionally comforting. I am eager to make it again if I can round up enough diners. Overall rating: 4/5 ⭐️⭐️⭐️⭐️
#230 Wallace Seawell’s Spinach Salad, 1972 (p. 178) This was just delightful, especially served with one of our favorite dishes from the book, Pasta and Bean Soup (p. 153). It was hearty and flavorful and the leftovers were almost as good. The leftover dressing and croutons enhanced our salads all week. Overall rating: 4/5 ⭐️⭐️⭐️⭐️
#231 Tarte Aux Pommes (French Apple Tart), 1980 (p. 882) I am completely intimidated by the number of desserts in this book, particlarly those in the Pies, Tarts, and Other Desserts chapter. However, this recipe was reassuring. I am a pie crust novice, but this one was very forgiving, if a little “rustic” looking in my inexperienced hands. The flavor and texture of the finished dish were excellent. I’m feeling better about the whole pie/tart enterprise! Unanimous rating 5/5 ⭐️⭐️⭐️⭐️⭐️
#232 Perfect Buttermilk Pancakes, 2016 (p. 686) These took a lot of adjusting, but in the end they were delicious. If you make them, heed Hesser’s Cooking Notes. We found that they worked better in our electric skillet heated to about 310° than on the stove. We also learned that using a scant 1/4 cup batter for each pancake worked best. Even then, we experienced the oozing problem that Hesser describes. The result were some funky-looking, absolutely yummy pancakes. Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️
#233 Baked or Shirred Eggs, 1958 (p. 660) If you like poached eggs, butter, and/or food served in ramekins, then this recipe is for you! These were very nice, especially after adding some salt and pepper. A simple, yet not-so-ordinary breakfast treat. Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️
#234 Barbecue Sauce, 1939 (p. 626) This no-fuss, tangy sauce was a perfect complement to pulled pork. It came together in about 5 minutes with ingredients I had on hand. Perfect! Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#235 Salmon Cakes with Yogurt Chipotle Sauce, 1997 (p. 430) The sauce (made 2 days ahead) is a winner in itself. Simple and delicious, we used the leftovers for dipping veggies and spicing up sandwiches. The recipe for the salmon cakes, while seemingly straightforward, did not work as described. Maybe it was because my salmon was still a bit warm. Maybe it was that I didn’t pack the breadcrumbs tightly enough in the measuring cup – who knows? For whatever reason, the consistency of the mixture was too runny to form into cakes. Luckily, I had just received a package containing a set of 4-inch English muffin rings (ordered for a later recipe). I grabbed 6 of them, sprayed them with non-stick spray, arranged them on the baking sheet, divided the mixture between them, and sprinkled the tops with the bread crumbs I had reserved for coating the cakes. I then baked them for 7 minutes, removed the rings, flipped the baked the cakes for an additional 2-3 minutes. They were AMAZING! Seriously, JUST WONDERFUL – like the best crustless salmon quiche you’ve ever had. When I re-attempt this, I may try to correct the consistency problem or I may do exactly what I did this time. Recipe rating: 3/5 ⭐️⭐️⭐️ Rating for the dish as prepared: 5/5 ⭐️⭐️⭐️⭐️⭐️
#236 French Dressing, 1941 (p. 626) This beautifully balanced, classic dressing could not be easier to make. There is no waste and no extra dishes to wash! It dressed our crispy salad for 4. Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️
#237 Sweet (or Savory) Lassi, 1989 (p. 25) Yum! We opted for the “sweet” option to accompany our breakfast for dinner (Eggs Kejriwal) This wonderfully refreshing and satisfying beverage is a wonderful counterpoint to food with peppers and onions. We are looking forward to trying the savory version soon. Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️
#238 Eggs Kejriwal, 2017 (p. 686) A perfect breakfast-for-dinner choice. We easily sized up the recipe to feed 3 people. We used Pepperidge Farm Farmhouse Hearty White bread and subbed parsley for the cilantro, because 1/3 of us hates cilantro. Overall rating: 4/5 ⭐️⭐️⭐️⭐️ (really 4.5)
#239 Amazon Cake (Cocoa Cake), 2002 (p.830) I threw this together in less time than it took Keith to pick up or takeout dinner and the result was amazing! We ate it with no frosting, just a little whipped cream on top. So far, this is our favorite chocolate cake from the book (We only have 15 left to try 😳) It was extremely moist and flavorful and required only ingredients that I have on hand 100% of the time. The icing on the cake (!) is that it is also vegan. Love, love, love this one! 5/5 ⭐️⭐️⭐️⭐️⭐️
#240 No-Knead Bread, 2006 (p. 712) This somewhat lazy loaf featured large bubbles inside and a very (very) crispy crust. I didn’t have enough bread flour so I used half all-purpose flour. Overall a large and tasty loaf with minimal effort. The perfect winter weekend recipe. 5/5 ⭐️⭐️⭐️⭐️⭐️
#241 Cashew Butterscotch Chews, 1999 (p. 744) These look great and the recipe makes A LOT. Because they are so rich, I recommend cutting them smaller than the recipe calls for. They are yummy right away and also soften and mellow after a couple of days for a different experience. 4/5 ⭐️⭐️⭐️⭐️
#242 Scotch Broth, 1970 (p. 117) This was a great dinner soup – hearty and heartwarming. We used the 2-day method, letting the broth spend the night in the fridge so we could remove almost all of the fat. We used lamb shoulder chops as recommended. Or resident lamb-lover was thrilled! 4/5 ⭐️⭐️⭐️⭐️