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cooking.nytimes.com
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
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Delicious autum soup. Spicy, not for the faint of heart. Recipe is great with homemade gruyere crackers rolled in poppyseed. Looks spectacular in white dishes...
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Get Herbed Ricotta Bruschettas Recipe from Food Network
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Chicken and corn chowder is thickened with cornstarch and Cheddar cheese for a warm and comforting soup.
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Get Red Velvet Mini Cupcakes Recipe from Food Network
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Get TURKEY CHILI Recipe from Food Network
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Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
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A quick, easy grilled pork chop recipe with Tuscan flavors. The chops are drizzled with balsamic vinaigrette and served on a cannellini bean salad.
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Get Sweet n "Saur" Cabbage Soup Recipe from Food Network
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Get Mushroom Poppers Recipe from Food Network
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Get Steak Au Poivre Potatoes Recipe from Food Network