To help you navigate the book and to give you some ideas for how to cook from it, I’ve assembled these menus. Some are related to holidays, some to time periods, and others to special occasions. For big holidays or groupings like Thanksgiving and Southern food, I’ve simply listed all the recipes I thought were relevant to the grouping rather than arranging them in menus. Happy party planning!
Nineteenth Century
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Fresh Mushrooms Stewed with Madeira
Early Twentieth Century
Raw Artichoke Salad with Cucumber
Roast Quail with Sage Dressing
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Artichoke Salad with Anchovy and Capers
1960s
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Lorane Schiff’s Pesto Genovese
1970s
Frozen Lemon Soufflé or Crepes Suzette
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Lindy’s Cheesecake or Forget-It Meringue Torte
1980s
Alice Waters’s Baked Goat Cheese with Salad
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Janice Okun’s Buffalo Chicken Wings
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Paul Prudhomme’s Cajun-Style Gumbo
Brown Sugar Shortbread or Lemon Bars
Yellow Pepper Soup with Paprika Mousse
Seared Tuna in Black Pepper Crust
Green Lentils with Roasted Beets and Preserved Lemon (at room temperature)
Pineapple Carpaccio with Lime Sorbet or Pepper-Cumin Cookies
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Conchiglie Al Forno with Mushrooms and Radicchio
Bittersweet Chocolate Semifreddo or Panna Cotta
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Cucumber–Goat Cheese Dip with Radishes and Scallions
Roast Chicken with Bread Salad
Shredded Brussels Sprouts with Bacon and Pine Nuts
Fresh Ginger Cake or Olive Oil and Apple Cider Cake
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Fresh and Smoked Salmon Spread
Butternut Squash and Cider Soup
Stewed Lamb Shanks with White Beans and Rosemary
Fennel, Orange, Watercress, and Walnut Salad
Thanksgiving
DRINKS
HORS D’OEUVRES
Pork-and-Toasted-Rice-Powder Spring Rolls
SOUPS
Creamy Curried Sweet Potato Soup
Butternut Squash and Cider Soup
Roasted Squash Soup with Cumin
Butternut Squash Soup with Brown Butter
TURKEY
Roasted Brine-Cured Turkey with Wild Mushroom Stuffing
Roasted Brine-Cured Turkey with Shiitake and Lotus Seed Stuffing
VEGETABLES
Fresh Mushrooms Stewed with Madeira
Braised Red Cabbage with Chestnuts
Red Cabbage Glazed with Maple Syrup
Anton Mosimann’s Braised Brussels Sprouts in Cream
Shredded Brussels Sprouts with Bacon and Pine Nuts
Brussels Sprouts “Slaw” with Mustard Butter
Stewed Fennel with Red Pepper Oil
Ratatouille with Butternut Squash
Wilted Chard with Pickled Red Onion
Sugar Snap Peas with Horseradish
String Beans with Ginger and Garlic
POTATOES
Gratin of Yams and Chipotle Cream
Ralph Vetter’s Sweet Potatoes with Lemon
Madame Laracine’s Gratin Dauphinois
STUFFINGS
Shiitake and Lotus Seed Stuffing
BREADS
Maida Heatter’s Preheated-Oven Popovers
DESSERTS
Sally Darr’s Golden Delicious Apple Tart
Mrs. Raymond Schenk’s Pumpkin Cake
DRINKS
HORS D’OEUVRES
To Sugar or Crystallize Pop-Corn
Fresh and Smoked Salmon Spread
SOUPS
Butternut Squash and Cider Soup
Roasted Squash Soup with Cumin
Butternut Squash Soup with Brown Butter
Creamy Curried Sweet Potato Soup
SALADS
Diane Forley’s Arugula Salad with Artichoke, Ricotta Salata, and Pumpkin Seeds
Fennel and Apple Salad with Juniper
MAIN COURSE
Ann Seranne’s Rib Roast of Beef
Roasted Brine-Cured Turkey with Wild Mushroom Stuffing
VEGETABLES
Mushrooms Stuffed with Duxelles and Sausage
Mushrooms with Manzanilla Sherry
Anton Mosimann’s Braised Brussels Sprouts in Cream
Brussels Sprouts “Slaw” with Mustard Butter
Shredded Brussels Sprouts with Bacon and Pine Nuts
Red Cabbage Glazed with Maple Syrup
Braised Red Cabbage with Chestnuts
The Most Voluptuous Cauliflower
Leek and Shiitake Bread Pudding
Escarole with Pan-Roasted Garlic and Lemon
String Beans with Ginger and Garlic
Wilted Chard with Pickled Red Onion
POTATOES
Gratin of Yams and Chipotle Cream
Ralph Vetter’s Sweet Potatoes with Lemon
Madame Laracine’s Gratin Dauphinois
STUFFINGS
Shiitake and Lotus Seed Stuffing
BREADS
Maida Heatter’s Preheated-Oven Popovers
DESSERTS
Poached Pears in Brandy and Red Wine
Poached Pears with Asian Spices
Panforte (Traditional Sienese Fruitcake)
Sally Darr’s Golden Delicious Apple Tart
Mrs. Raymond Schenk’s Pumpkin Cake
Wine-Stewed Prunes and Mascarpone
Walnut Cake with Chocolate Walnut Buttercream
COOKIES
BREADS AND BAKING
CHRISTMAS BREAKFAST
Hanukkah
Russ & Daughters’ Chopped Chicken Liver
Matt’s Whole Brisket with Tomato Gravy
Brisket in Sweet-and-Sour Sauce
Elizabeth Frink’s Roast Lemon Chicken
Roast Chicken with Bread Salad
New Years’ Eve
Buckwheat Blini with Crème Fraîche and Caviar
Cromesquis d’Huîtres à la Sauce Tartare (Fried Oysters with Creamy Tartar Sauce)
Lobster Bisque or Spaghetti with Caviar, Scallions, and Chopped Egg
Filet de Boeuf Rôti (Roast Fillet of Beef) with Sauce Bordelaise or Roast Lobster with Vanilla Sauce
The Most Voluptuous Cauliflower
Taillevent’s Chocolate Cake with Pistachio Sauce or Gâteau de Crepes
New Years’ Day
Chinese New Year
Warm Eggplant Salad with Sesame and Shallots
Chinese-Style Steamed Black Sea Bass
Poached Pears with Asian Spices
Easter
Passover
Spicy Orange Salad Moroccan-Style
Haricots Verts with Balsamic Vinaigrette
Rachel’s Green Beans with Dill
String Beans with Ginger and Garlic
Sugar Snap Peas with Horseradish
Sautéed Asparagus with Fleur de Sel
Warm Eggplant Salad with Sesame and Shallots
Sweet-and-Sour Salmon in Almond Prune Sauce
Brisket in Sweet-and-Sour Sauce
Matt’s Whole Brisket with Tomato Gravy
Iraqi Grape Leaves Stuffed with Lamb, Mint, and Cinnamon
Choresh Qormeh Sabzi (Green Herb Stew)
High-Temperature Roast Lamb with Schrafft’s Mint Sauce
Moroccan Chicken Smothered in Olives
Poached Pears in Brandy and Red Wine
Rosh Hashanah
Ismail Merchant’s Very Hot Chicken Soup
Turkish Split-Pea Soup with Mint and Paprika
Raw Artichoke Salad with Cucumber
Warm Eggplant Salad with Sesame and Shallots
Braised Red Cabbage with Chestnuts
Bulgur Salad with Pomegranate Dressing and Toasted Nuts
Joyce Goldstein’s Pickled Salmon
Brisket in Sweet-and-Sour Sauce
Matt’s Whole Brisket with Tomato Gravy
Roasted Squab with Chicken Liver Stuffing
Roast Chicken with Bread Salad
James Beard’s Chicken with 40 Cloves of Garlic
Moroccan Chicken Smothered in Olives
Huguenot Torte (Apple and Pecan Torte)
Olive Oil and Apple Cider Cake
Crunchy Noodle Kugel à la Great-Aunt Martha
July 4
Jay Grelen’s Southern Iced Tea
North Carolina–Style Pulled Pork
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Chicken Betty’s Fried Chicken and Gravy
Iceberg Lettuce with Smoked Bacon and Buttermilk Dressing
Rachel’s Green Beans with Dill
Even-Greater American Pound Cake
Labor Day
Char-Grilled Tuna with Toasted Corn Vinaigrette and Avocado Salad
Jean Halberstam’s Deep-Fried Peaches
Blueberry Pie with a Lattice Top
Super Bowl
Valentine’s Day
Ricotta Crostini with Fresh Thyme and Dried Oregano
Beet and Ginger Soup with Cucumber
Braised Duck Legs with Pinot Noir Sauce
Madame Laracine’s Gratin Dauphinois
Evelyn Sharpe’s French Chocolate Cake
Cocktail Party for 10
Potato, Ham, and Piquillo Pepper Croquetas
Goat’s-Milk Cheese, Buttered Brown Bread, and Salted Onion
Cocktail Party for 20
Junipero Gibson with Pickled Red Onion
Caramelized Onion and Quark Dip
Special-Occasion Cocktails
Buckwheat Blini with Crème Fraîche and Caviar
Cocktails with Close Friends
Fino sherry
Marina Anagnostou’s Spanakopetes
Picnic
Jay Grelen’s Southern Iced Tea
Clementine’s Tuna-Macaroni Salad
Haricots Verts with Balsamic Vinaigrette
Food That Travels Well
Olive Oil–Tuna Spread With Lemon and Oregano
Cheese Ball with Cumin, Mint, and Pistachios
Ratatouille with Butternut Squash
Ralph Vetter’s Sweet Potatoes with Lemon
Turkey with Noodles Florentine
Any cookie, bar, or pie
Make-Ahead Dinner Party
Butternut Squash and Cider Soup
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Grilled Leg of Lamb with Mustard Seeds
Baked Zucchini with Herbs and Tomatoes
Pretty much any dessert
Dinner for 2
Ambitious Dinner Party
Yellow Pepper Soup with Paprika Mousse or Diane Vreeland’s Salade Parisienne
Halibut with Parsley-Shellfish Sauce
Weekend Brunch
Crisp bacon
Caffé latte
Winter Brunch
Grapefruit and Meyer Lemon Marmalade
Summer Brunch
Soft Scrambled Eggs with Pesto and Fresh Ricotta
Cream Scones with Strawberry Jam
Family Breakfast
Jordan Marsh’s Blueberry Muffins
Southern Brunch
Old South Buttermilk Biscuits with Strawberry Jam
Italian
Ricotta Crostini with Fresh Thyme and Dried Oregano
Italian Beef Stew with Rosemary
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Pork Braised in Milk and Cream
Tortoni or Ricotta Kisses or Almond Granita
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Lorane Schiff’s Pesto Genovese
Bittersweet Chocolate Semifreddo
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Crostini with Eggplant and Pine Nut Puree
Corn and Yellow Tomato Risotto with Shrimp
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Shaved Artichoke Salad with Pine Nuts and Parmesan
Escarole with Pan-Roasted Garlic and Lemon
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Zabaglione with Pine Nut Cookies or Canestrelli
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Spanish
Potato, Ham, and Piquillo Pepper Croquetas
Toasts with Chocolate, Olive Oil, and Sea Salt
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Sauteed Cod with Potatoes in Chorizo-Mussel Broth
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Catalan Tortilla with Aioli or Fried Eggplant with Salmorejo Sauce
Mushrooms with Manzanilla Sherry
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Brandade (Salt Cod Mousse) or Lightly Smoked Salt Cod Salad
White Gazpacho with Almonds and Grapes
Eldorado Petit’s Fried Noodles with Garlic Mayonnaise and roasted fish or shellfish
Fancy French
Coquilles St.-Jacques or Potage Parisien with Sorrel Cream or Pointe d’Asperge
Filet de Boeuf Rôti with Sauce Bordelaise
The Most Voluptuous Cauliflower or Cassolette of Morels, Fiddleheads, and Asparagus or Maître d’Hôtel Potatoes
Taillevent’s Chocolate Cake with Pistachio Sauce or Crepes Suzette
French Bistro
Madame Laracine’s Gratin Dauphinois
Evelyn Sharpe’s French Chocolate Cake or Chocolate Rum Mousse
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Alice Waters’s Baked Goat Cheese with Salad
Apple Tarte Tatin or Apple Galette
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Fricassee of Chicken with Tarragon
Sautéed Potatoes with Parsley or Mashed Potatoes Anna
Sautéed Asparagus with Fleur de Sel
Breton Butter Cake or Chocolate Eclairs
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Soupe à la Bonne Femme or Jean Yves Legarve’s Spaghetti with Lemon and Asparagus Sauce
Sautéed Potatoes with Parsley or Mashed Potatoes Anna
Butter-Braised Asparagus and Oyster Mushrooms with Peas and Tarragon
Frozen Lemon Soufflé or Coeur à la Crème with Rhubarb Sauce
Pork Chops with Rye Bread Stuffing
Himmelreich (Roast Pork with Apricots, Apples, and Prunes)
Königsberger Klopse (Meatballs in Creamy Caper Sauce)
Braised Red Cabbage with Chestnuts
Cabbage and Potato Gratin with Mustard Bread Crumbs
Laura Brody’s Chocolate Cherry Torte
Ofenschlupfer (Almond Bread Pudding)
Middle Eastern
Roasted Carrot and Red Lentil Ragout
Green Lentils with Roasted Beets and Preserved Lemon
Eggplant Gratin with Saffron Custard
Bulgur Salad with Pomegranate Dressing and Toasted Nuts
Iraqi Grape Leaves Stuffed with Lamb, Mint, and Cinnamon
Choresh Qormeh Sabzi (Green Herb Stew)
Crispy Chickpeas with Ground Meat
Moroccan Chicken Smothered in Olives
Flourless Apricot Honey Soufflé
Indian
Green Beans with Coriander-Coconut Crust
Manjula Gokal’s Gujarati Mango Soup
Baked Goan Fish with Fresh Green Chile Chutney
Bademiya’s Justly Famous Bombay Chile-and-Cilantro Chicken
Southeast Asian
Jean-Georges Vongerichten’s Crab Salad
Mi Quang (Rice Noodles with Shrimp, Herbs, and Fried Pork Rinds)
Thai Sole Chowder with Lima Beans and Corn
Pork-and-Toasted-Rice-Powder Spring Rolls
Chicken with Lime, Chile and Fresh Herbs
Southeast Asian Chicken Two Ways
Pork and Squash in Coconut Milk
Malaysian Pork Stew with Traditional Garnishes
Coconut Rice Pudding with Lime Syrup
Glazed Mango with Sour Cream Sorbet and Black Pepper
Pineapple Carpaccio with Lime Sorbet
Poached Pears with Asian Spices
New England
Lobster Bisque I and II
Butternut Squash and Cider Soup
Red Cabbage Glazed with Maple Syrup
Ann Seranne’s Rib Roast of Beef
Molasses Cup Cakes with Lemon Icing
Sally Darr’s Golden Delicious Apple Tart
Mrs. Raymond Schenk’s Pumpkin Cake
Blueberry Pie with a Lattice Top
Maida Heatter’s Preheated-Oven Popovers
Southern
Jay Grelen’s Southern Iced Tea
Julia Harrison Adams’s Pimento Cheese Spread
Okra Soup with Beef (and Oysters)
Paul Prudhomme’s Cajun-Style Gumbo
Chicken Betty’s Fried Chicken and Gravy
North Carolina–Style Pulled Pork
Apple City World-Champion Baby Back Ribs
Maria Tillman Jackson Rogers’s Carrot Cake
Latin American
Black Bean Soup with Salsa and Jalapeño Corn Bread Muffins
Maida Heatter’s Cuban Black Beans and Rice
Yucatán Fish with Crisp Garlic
Staff Meal Chicken with Salsa Verde
Vegetarian
Curried Root Vegetable Stew with Dumplings
Pasta with Yogurt and Caramelized Onions, from Kassos
Spaghetti with Fried Eggs and Roasted Peppers
Fettuccine with Preserved Lemon and Roasted Garlic
Swiss Chard Casserole with Farfalle and Cheeses
Cremini Mushroom Pasta with Wilted Arugula, Goat Cheese, and Extra Virgin Olive Oil
Cucumber Risotto with Yellow Peppers and Herbs
Trenette, Fagliolini, e Patate al Pesto
Conchiglie Al Forno with Mushrooms and Radicchio
Spaghettini with Vegetables and Pepper Vodka Sauce
Jean Yves Legarve’s Spaghetti with Lemon and Asparagus Sauce
Ed Giobbi’s Sweet Red Pepper Sauce for Pasta
Lorane Schiff’s Pesto Genovese
Kids’ Birthday Party
Sweet-and-Salty Popcorn with Orange Blossom Honey
Breaded Chicken Breasts with Parmesan Cheese
Dinner on a Moment’s Notice
Spaghetti with Fried Eggs and Roasted Peppers
Breaded Chicken Breasts with Parmesan Cheese
Butternut Squash and Cider Soup
Speedy Fish Stew with Orange and Fennel
Poached Pears in Brandy and Red Wine
Carmelized Brown Butter Rice Krispies Treats
Freezing-Cold Out
Mushrooms Stuffed with Duxelles and Sausage
Sweltering Hot
Dinner on the Deck
Hot Penne with Chilled Tomato Sauce and Charred Tuna
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Chez Panisse Meyer Lemon Meringue Pie
Afternoon Tea
Two-Day Madeleines with Brown Butter
Shirley Estabrook Wood’s Zucchini Bread
Movie Snacks
Sweet-and-Salty Popcorn with Orange Blossom Honey
To Sugar or Crystallize Pop-Corn
Bake Sale
Caramelized Brown Butter Rice Krispies Treats
Flat-and-Chewy Chocolate Chip Cookies
Even-Greater American Pound Cake