almond(s):
Aunt Kajal’s baaghlava, 715–16
Ben Herrera Beristain’s stuffed peppers, 562–63
cookies, French, Virginia’s, 761
Cynthia Godby McGuiness’s crumbly top crust for pies or cobblers, 698
and dried fruit tart, Mame’s, 719
-flour “matzo” balls, 108
James McCourt’s mile high white cake with caramel frosting, 814–15
Jeni’s awesome dirt road ice cream, 689
Kate Thomas’s raspberry-filled white chocolate bars, 782
Lisa Lawless’s smoked pheasant mole, 374–75
Mrs. Fernandez’s Spanish salt fish, 266–67
Spanish-style, Javier H. Freyre’s, 32
Susmita Sharma’s shami sliders, 37–38
the Tipton-Martin sumi salad, 203
appetizers, nibbles, and noshes:
Afaf Shaheen’s hummus, 59
Bill McIntyre’s marinated feta, 25
Bill Taylor’s Olympia oysters with soy mignonette, 20
Bobby Bridges’s clam clouds, 16
Catherine Lorenze Fahrner’s Swiss fondue, 26
Chan’s pine-cured salmon, 19
Charlie Shackleton’s naked pizza, 10–11
Daniela Sales’s Bosnian cevapi, 36
Diane Cu’s nem nuong (skewered Vietnamese meatballs), 66
Dorothy Steen’s award-winning pimento cheese dip, 56
Doug DuCap’s mini falafel dogs, 40–41
Elisabetta Lecce Baiamonte’s devilish eggs, 29
Ella’s better than onion soup mix dip, 52
Farideh Khoury’s muhammara, 57
Georgie’s little caramelized onion and feta tarts, 27
Ila Douglas’s corton pâté, 62
Ilhan Omar’s Somali sambusa, 45
Jam Sanitchat’s satay, 63
Javier H. Freyre’s Spanish-style almonds, 32
Jody William’s Nobel laureate crab cakes, 18
John Newman’s “better than famous” ableskivers (stuffed Danish pancakes), 9
Kathy Farley’s grilled figs, 67
Kimee Balmilero’s kalua pork lumpia, 49
Louise Etoch’s lamb-stuffed grape leaves, 46
Maggi Smith Hall’s Minorcan fromajardis, 4–5
Maile Nguyen’s bahn xeo (Vietnamese shrimp pancake), 13–14
Mike DiMuccio’s Rhode Island fried calamari, 17
Mirza Gasemi’s Persian eggplant dip, 58
Molly’s be-still-my-heart chopped chicken liver, 61
Mona’s iron range pasties, 44
Nonnie Robinson’s pecan crispies, 30
Norma Naranjo’s tamales, 6–8
the original deviled egg, 28
Ourania Kallas’s Yia Yia’s weekend tzatziki dip, 54
oysters Rockefeller-style, 21
the Piping and Marching Society of Lower Chalmers Street shrimp dip, 60
Rinaldo Campana’s St. Louis toasted ravioli, 50
Rod Browne Mitchell’s clam pancake, 15
Roopa Unnikrishnan’s cucumber pudina sandwiches, 34
Saj Vang’s Hmong egg rolls, 47–48
Shem’s marinated Berkeley chips, 51
Sue Wespy Ceravolo’s wood-fired spicy oysters, 22
the Surmas’ pierogi, 42–43
Susmita Sharma’s shami sliders, 37–38
tiny Maine lobster rolls à la Waterman’s, 35
Todd Porter’s ginger and garlic roasted peanuts, 31
Tony and Julie Hook’s gourmet fried cheese, 24
Vincent Vellotti’s barbecued clams, 23
apple(s):
-baked acorn squash, Dena Young’s, 587
Ben Herrera Beristain’s stuffed peppers, 562–63
Elma Smucker’s schnitz pie, 713
pie, Fay Peterson’s blue ribbon, 711–12
stack cake, Jill Sauceman’s, 798–99
strudel, Thelma Levenberg’s, 714
tarts, the Brack family shoebox, 724–25
apricots:
Allen Achterberg’s summer vegetable charlotte, 540–41
Mame’s dried fruit and almond tart, 719
Regina Safdie’s Sephardic stuffed zucchini, 569
artichoke(s):
and chicken stew, Greek, with avgolemono, 318–19
Elizabeth Williams’s three-generation olive salad, 190
hearts, tomato-braised, Grace Brucato’s, 553
Linda Fresina’s vegetable lasagna, 666–67
Matthew Ronconi’s better than chef salad, 180–81
Michael Hogue’s tajine bil khodar (vegetable tagine), 547
raw, salad, 205
stuffed, Adele Etoch’s, 552
arugula:
Mamie Meyer’s veal Milanese, 460
tomato, and goat cheese, chicken paillards with, Cat Sentz’s, 330
asparagus:
French lentil, and beet salad, Erin McCleary’s, 209
and lemon, risotto with, Julie Shafer’s, 639
raw, salad with loquat dressing, Paula Ives’s, 189
soup, Luke Pyenson’s, 124
avocado(s):
Alex Vlack’s summer corn and crab salad, 195
guacamole, 178
Jody William’s Nobel laureate crab cakes, 18
Padma Priya Venkata’s rustic bread salad, 214
Rob Lamb’s shaking beef cobb salad, 182–83
salad, Suzuki Steinberger’s, 193
and shrimp salad, Sakowitz’s Sky Terrace, 215
Simca Horowitz’s tortilla-lime soup, 111
soup, cold, Joan Churchill’s, 126
bacon:
Amy’s kilt lettuce, 174
and beer quail, Mill Pond Plantation’s, 377
and blue cheese, Drew Kime’s iceberg wedges with, 179
broccoli salad with, Aunt Gladys’s, 208
Celia Mannese’s broccoli rabe Napolitano, 575
Jeff’s special three-bean salad, 210
Jodi Fouch’s campfire trout, 269
Marge Klindera’s German-style spinach, 520
mushrooms, and onion, potato pancakes stuffed with, Cecylia Roznowska’s, 593–94
Olga Napolilii’s borscht, 94
oysters Rockefeller-style, 21
-roasted pork with prunes, Ivy Henz’s, 494–95
Rob Lamb’s shaking beef cobb salad, 182–83
and sweet onions, quick-braised collard greens with, Chris Duval’s, 524
balsamico vinaigrette, 167
balsamic vinaigrette, shallot-thyme, 183
banana(s):
broiled, with black ginger sauce, Ann Shaffer’s, 738
Foster tart, Haley Scott’s, 737
pudding, Adrian Miller’s, 742
Thierry’s sautéed fruit in ginger-caramel sauce, 739
bar cookies:
Ann Shaffer’s spicy chocolate brownies, 778
Ella’s lemon glazed tea cakes, 780
Hertha Gall’s chocolate mint bar brownies, 777
Joyce Strickland’s cake brownies, 776
Kate Thomas’s raspberry-filled white chocolate bars, 782
LaVerne’s black raspberry bars, 781
MaMa Nola’s fudgy brownies, 775
barley and beef soup, Sharon Martinelli’s Italian, 95
basil:
Cookie Rooney’s pesto and green bean pasta, 654
Maile Nguyen’s bahn xeo (Vietnamese shrimp pancake), 13–14
bass. See sea bass; striped bass
bean(s):
Afaf Shaheen’s hummus, 59
Angelina Avellar’s Portuguese kale soup, 117
Aunt Tati’s baked beef vegetable soup, 96–97
beanhole, Maynard Stanley’s, 402–3
black, stew, Brazilian (Alice Moreira Howe’s feijoada), 606
Boston baked, Ris Lacoste’s, 608
butter, Chloe’s, 602
the chile woman’s three sisters chile casserole, 609
Doug DuCap’s mini falafel dogs, 40–41
El Tonayense chicken burrito, 367
fava, soup, chilled, with mint and lemon oil, Linda Hillel’s, 127
Homa Movafaghi’s ashe reshteh (Persian noodle soup), 98–99
Kate’s compost social soup, 132
lima, minted mashed, Madison’s, 603
Matthew Ronconi’s better than chef salad, 180–81
Mr. Zanger’s vegetarian chili, 544–45
Ms. Pina’s Cape Verdean Jagacida, 640
Polk family black-eyed pea and mustard greens soup, 118
Proclamation Crew’s Brunswick stew, 370
red, and rice, Ann Green’s, 643–44
refried, Richard’s, 607
and rice (Claudette Eugene’s riz et pois), 641
soup, John Coykendal’s filibuster, 115–16
three- , salad, Jeff’s special, 210
Valeria Ponte’s white minestrone, 134
see also green bean(s); lentil(s)
beef:
Adele Etoch’s stuffed artichokes, 552
Alice Moreira Howe’s feijoada (Brazilian black bean stew), 606
Angela Warnick Buchdahl’s brisket, 427
Anne Rosenzweig’s old-fashioned meat-and-rice loaf, 449
Anthony “Tadon” Miletello’s stuffed mirliton, 561
Arthur Zampaglione’s polenta, 618
and barley soup, Sharon Martinelli’s Italian, 95
Ben Herrera Beristain’s stuffed peppers, 562–63
Bessie’s short rib ragu, 653
Bill and Cheryl Jamison’s green chile cheeseburgers, 458–59
Carmen Johnson’s chiles rellenos, 532
Carolyn Wells’s Kansas City Ribs, 432–33
Daniela Sales’s Bosnian cevapi, 36
David Klose’s Texas brisket, 430
Edmund Colgan’s midcentury Swiss steak, 445
Ellen Sullivan’s lavender tenderloin, 436
Grandma Telly’s oxtail, 444
green chili cholent, 406–8
Helen Gianacake’s ouzo meatballs, 450
Hoover’s Night Hawk chicken-fried steak and cream gravy, 442–43
Ilhan Omar’s Somali sambusa, 45
Jam Sanitchat’s satay, 63
Jan Mohr’s marinated chuck roast, 440
Jerry Buma’s Booma’s revenge chili, 464
Kiko Guerra’s norteño fajita, 424–25
Leah Chase’s famous gumbo des herbes, 414–15
Lillie Louviere Delphin’s roast while you rest, 488–89
Logan Wilkes’s fast fire flank steak, 434
Mama Fresina’s lasagna, 664–65
Mary Shaw’s vacant lot tomato dinner, 537
Max Menendez’s Mexican meatballs, 451
Memere Dussault’s Sunday pot roast, 441
Michelle Comparetti Zeikert’s real Italian meatballs, 452–53
Mike Magnelli’s riff on Italian “gravy,” 454
Mona’s iron range pasties, 44
Mr. Meatloaf’s personal favorite, 447
Mrs. Nguyen’s America the beautiful pho, 91–93
Mrs. Pfluger’s sauerbraten, 438–39
Pamela Gurock’s gruenkern soup (green wheat kernel soup), 101
Regina Safdie’s Sephardic stuffed zucchini, 569
with rice noodles, Penang, Mu Jing Lau’s, 668–69
roast, Mary Lasater’s unbelievable, 437
Rosalie Harpole’s wedding soup, 107
the Saffron king’s Persian kebabs, 474
Shahnaz Ahmad’s keema mattar (Pakistani ground meat), 456
shaking, cobb salad, Rob Lamb’s, 182–83
stir-fried, Jackie Mintz’s, 446
vegetable soup, baked, Aunt Tati’s, 96–97
Vietnamese meatballs, 93
and watercress salad, Vietnamese, Chau Tran Smith’s, 222–23
Wayne Calk’s gold star chuckwagon chili, 412–13
William Fiorino’s modiga steak with peppermint sauce, 435
Zhey Yang’s Korean Bulgogi, 426
see also buffalo; veal
beer and bacon quail, Mill Pond Plantation’s, 377
beet(s):
chocolate, and raspberry glaze, Ann Tindell’s seventeenth birthday cake with, 789
and corn salad, Katherine Dieckmann’s, 196
Erin Drasher’s quinoa-cherry pilaf, 672
French lentil, and asparagus salad, Erin McCleary’s, 209
and greens, Algerian roasted, Tiffany Medeb Lee’s, 583
Olga Napolilii’s borscht, 94
salad, Cynthia Hodges’s luscious, 197
berry(ies):
Anne LaFiandra’s blueberry pie, 699
Dean McCord’s strawberry shortcake, 702
four- , cobbler, Dean McCord’s, 710
strawberry buttermilk sherbet, 678
see also raspberry(ies)
biscuits, creamed tomatoes with, the Davis family’s, 539
blackberry(ies):
Dean McCord’s four-berry cobbler, 710
sauce, buttermilk pie with, Barbara J. Duke’s, 733
black-eyed pea and mustard greens soup, Polk family, 118
blueberry(ies):
Dean McCord’s four-berry cobbler, 710
pie, Anne LaFiandra’s, 699
borscht, Olga Napolilii’s, 94
bourbon:
Commander’s Palace bread pudding soufflé, 745–46
hard sauce, 809
pecan pie, Alice Persons’s, 720
bread(s):
croutons, 112
Jamie Pangana’s rich & herby cornbread, 145
Paul’s garlic croutons, 167
pudding soufflé, Commander’s Palace, 745–46
salad, Padma Priya Venkata’s rustic, 214
broccoli:
Marilynn Yee’s, 574
salad with bacon, Aunt Glady’s, 208
Valeria Ponte’s white minestrone, 134
broccoli rabe Napolitano, Celia Mannese’s, 575
broth, chicken, Barbara Tropp’s Chinese, 102
brownies:
cake, Joyce Strickland’s, 776
chocolate, spicy, Ann Shaffer’s, 778
chocolate mint bar, Hertha Gall’s, 777
fudgy, MaMa Nola’s, 775
Brussels sprouts, garlic stir-fried, Annie Lau’s, 580
buffalo:
burgers, Sam Arnold’s, 465–66
Wayne Calk’s gold star chuckwagon chili, 412–13
burgers:
buffalo, Sam Arnold’s, 465–66
green chile cheese, Bill and Cheryl Jamison’s, 458–59
burrito, chicken, El Tonayense, 367
butter:
ancho chile, 557
lime, 557
buttermilk:
pie with blackberry sauce, Barbara J. Duke’s, 733
strawberry sherbet, 678
butterscotch:
cookies, Lela Marvin’s, 758
pie, Karen’s Mama’s, 729
cabbage:
big, gratin, the Tamoreyas’, 579
Dan Huntley’s red slaw, 200
Kimee Balmilero’s kalua pork lumpia, 49
Maw Maw’s chow-chow, 72
Mimi San Pedro’s Philippine pansit (fried rice noodles), 670
Olga Napolilii’s borscht, 94
red, Pennsylvania Dutch, 577
Sharon Capp’s classic coleslaw, 201
Susan Shirk’s turkey mapo doufu, 397
the Tipton-Martin sumi salad, 203
Valeria Ponte’s white minestrone, 134
see also sauerkraut
cakes:
angel food, Charlotte Jorgensen’s, 825
apple stack, Jill Sauceman’s, 798–99
black, Trinidadian, Ramin Ganeshram’s, 784–85
black sapote pound, David Burd’s, 793
blood orange yogurt, Kristen Hortenbach’s, 820
caramel, extraordinary Southern, Mary Jennifer Russell’s, 816
chocolate, intense Mexican (Patricia Tsai’s torta de chocolate), 791
chocolate pound, Carsie Lodter’s, 790
coconut, Grandma Stevens’s, 818–19
fig, Gaynelle Tillet’s, 787–88
flourless chocolate, Jesse Rosenberg’s, 808
funny, Lorraine Landis’s, 824
German chocolate layer, Julie Shafer’s, 810–11
impossible (Guadalupe Lozano’s pastel impossible), 823
Josie Rea-Tomlinson’s superior cupcakes, 826–27
Maria Arsenault’s Boston cream pie, 801–2
Mississippi mud, Mary Hill’s, 805
Mrs. Vala’s poppy seed torte, 794–95
pineapple upside-down, Sylvie Rowland’s, 821
real Downeast whoopie pie, 803–4
red velvet, Tayari Jones’s, 806
Ruth’s, 822
Scapposse Senior Center’s chocolate-sauerkraut cupcakes, 828
seventeenth birthday, with chocolate, beets, and raspberry glaze, Ann Tindell’s, 789
Smith Island, Mary Ada Marshall’s, 797
thousand-layer, Carolyn Margolis’s, 796
whipping cream pound, Big Mama’s, 792
whiskey, Anne Butler’s, 786
white, mile high, with caramel frosting, James McCourt’s, 814–15
yellow, Flo Braker’s simply perfect, 812–13
calamari. See squid
caramel:
cake, extraordinary Southern, Mary Jennifer Russell’s, 816
frosting, mile high white cake with, James McCourt’s, 814–15
peanut sauce, salty, 681–82
and peanut sundae, salted, Nancy Silverton’s, 681–82
carrot(s):
Barbara Damrosch’s winter vegetable pasta, 661
Marina Markos Kluter’s Macedonian lamb, 480
Michael Hogue’s tajine bil khodar (vegetable tagine), 547
Mimi San Pedro’s Philippine pansit (fried rice noodles), 670
Noelia Rosenthal’s duck with root vegetables, 384–85
“noodles” in buttery chervil sauce, Mrs. Dubrow’s, 585
Rick Jarrett’s shepherd’s stew, 477
Stephen’s marinated root vegetable salad, 206
sweet-and-sour, Tía Rosa and Ruth Eichner’s, 584
Tiffany Medeb Lee’s Algerian roasted beets and greens, 583
Vivian Richardson’s lentils and roasted vegetables, 604
cashew(s):
Chester Aaron’s very garlic pasta, 658
-hazelnut tarator, 41
catfish:
à la Kenny, 278
and hush puppies, Edna Scott’s, 274
cauliflower:
Aunt Gladys’s broccoli salad with bacon, 208
spiced, Deseree Anne Kazda’s, 576
Valeria Ponte’s white minestrone, 134
caviar, Kentucky, Bluegrass bass with, 273
celery root:
Heather Arndt Anderson’s celeriac rémoulade, 207
John Pull’s tater tot, 591
Stephen’s marinated root vegetable salad, 206
chard:
and creamy grits, Fathiyyan Mustafa’s, 615–16
Swiss, tacos (Melissa Guerra’s tacos de acelgas), 528
torta, Henrietta Cosentino’s, 527
vermicelli soup with (Isabel Caudillo’s fideo), 130–31
cheddar cheese:
Bill and Cheryl Jamison’s green chile cheeseburgers, 458–59
Dorothy Steen’s award-winning pimento cheese dip, 56
Helen Griffin Williams’s macaroni and cheese, 416–17
Jamie Pangana’s rich & herby cornbread, 145
Maggi Smith Hall’s Minorcan fromajardis, 4–5
Maureen Walther’s Southern squash casserole, 536
Pat Atteberry’s King Ranch chicken, 351–52
Simca Horowitz’s tortilla-lime soup, 111
Tony and Julie Hook’s gourmet fried cheese, 24
cheese:
Annette Di Nunzio’s swordfish rolls, 282
Ari Feyda’s Egyptian seder peppers, 566
Barbara Rush’s zucchini casserole, 564
Bernadette Grosjean’s endive gratin, 526
blue, and bacon, Drew Kime’s iceberg wedges with, 179
blue, dressing, Rogue Creamery’s best ever, 166
blue, streusel, pear crostada with, Alyce Birchenough’s, 717
Carmen Johnson’s chiles rellenos, 532
Catherine Lorenze Fahrner’s Swiss fondue, 26
the chile woman’s three sisters chile casserole, 609
Elizabeth Miller’s mascarpone-plum tart with oat crust, 707
goat, salad, Alice Waters’s, 184–85
goat, tomato, and arugula, chicken paillards with, Cat Sentz’s, 330
Isabel Morales de Dioguardi’s quinoa a la huancaina, 671
John Newman’s “better than famous” ableskivers (stuffed Danish pancakes), 9
Katherine Thundercloud’s tundra picker’s tart, 572
Kathy Farley’s grilled figs, 67
Leona Chalmer’s corn and mushroom skillet cake, 559
Linda Fresina’s vegetable lasagna, 666–67
Mama Fresina’s lasagna, 664–65
Maria Gallardo’s fresh corn casserole, 620
Melissa Guerra’s tacos de acelgas (Swiss chard tacos), 528
Nico’s bucatini with dandelion greens, garlic, and ricotta salata, 655
Nonna Concetta’s pizza di patate (potato pizza), 596
Norma Naranjo’s tamales, 6–8
Pat Atteberry’s King Ranch chicken, 351–52
Patricia Greathouse’s chiles rellenos, 565
ricotta, and crispy shallot pasta, Betty Keller’s, 659
Rinaldo Campana’s St. Louis toasted ravioli, 50
Rob Lamb’s shaking beef cobb salad, 182–83
the Surmas’ pierogi, 42–43
three- , gnocchi, Jesse Kelly-Landes’s, 662
see also cheddar cheese; cream cheese; feta cheese; Parmesan cheese
cheesecake, David’s pinup, 734
cherry(ies):
Anne Butler’s whiskey cake, 786
Holly Lane’s best cookie, 754
Mame’s dried fruit and almond tart, 719
pie, Charlotte Bero’s, 705–6
quinoa pilaf, Erin Drasher’s, 672
Ramin Ganeshram’s Trinidadian black cake, 784–85
chestnut(s):
bisque, Carolyn Young’s, 140
and onions, roasted potatoes with, Laurent Roffe’s, 597
stuffing, circa 1776 Beacon Hill, 390
chicken:
adobo, Myra Carreon J. Mondzac’s, 354
African, Americo Angelo’s world-famous, 361–62
and artichoke stew, Greek, with avgolemono, 318–19
Aunt Tati’s baked beef vegetable soup, 96–97
barbecued, The Bendolph Pettways’, 325–27
brick, with yellow squash and tomatoes, Zach and Clay’s, 342
broth, Barbara Tropp’s Chinese, 102
Bubba Frey’s famous rooster stew, 371–72
burrito, El Tonayense, 367
and butterballs, Katarina Longhofer’s, 368–69
“Cantonese-style” marinated grilled, Mrs. Yolanda Ho’s, 363
in chile-peanut sauce, Lupe Peach’s, 355
coconut-marinated, over coconut rice, Jonathan Rosenberg’s, 359
Faith Kramer’s hot and sour soup, 103
with forty cloves of garlic, James Beard’s, 350
fricassee, Thomas Jefferson’s, 353
fried, Chalfonte, 334–35
ginger macadamia, Doris Lum’s, 329
and green chile stew, Southwest, Mika Garnett’s, 328
home-style (The Alvarezes’ pollo criollo), 356
Huntingdale fried, Debbie Page-Pfetcher’s, 337
Jam Sanitchat’s satay, 63
Kentucky home-fried, Ardia Herndon’s, 333
King Ranch, Pat Atteberry’s, 351–52
lemon, with potatoes, Mrs. Lombardo’s, 321
lemon-garlic roast, Arlene’s, 320
liver, chopped, Molly’s be-still-my-heart, 61
Lonnie Holley’s jambalaya, 626–27
midday, Helena Litke Longhofer’s, 312–13
Mimi San Pedro’s Philippine pansit (fried rice noodles), 670
Mrs. Batali’s guinea hen cacciatore, 373
Mrs. Hassid’s gundi (Persian meatball soup), 110
noodle soup, Marianne Faso’s, 104–5
paillards with tomato, goat cheese, and arugula, Cat Sentz’s, 330
panko, Etsuko Scholz’s, 341
paprikas (Aggie Hejja Geoghan’s paprikás csirke), 364
Pech Khunn’s spring pot au feu, 316–17
persillade, Austin Leslie’s legendary, 338–39
pilau, Ronnie Morris’s Kensington Plantation, 636
piping hot, Reverend Wayne Lee’s, 336
and pork adobo, Bianca Garcia’s, 502
Proclamation Crew’s Brunswick stew, 370
roast, André Soltner’s, 343–44
roasted lemongrass, Carolyn Tran’s, 360
Rosalie Harpole’s wedding soup, 107
rum-washed and marinated, Andrea Hutchinson’s, 345
sage roasted, Diane Reiner’s, 349
salad, Vietnamese, Gia Ly Quach’s, 221
salt-zapped, Lily Ng’s, 348
shoyu, Dawn Kita’s, 358
spring, and dill noodles, Danny’s, 314–15
stew, Persian (Mahin Rajabi’s khoroshte fesenjan), 357
tea-brined batter-fried picnic, Blackberry Farm’s, 332
thighs with creamy morel and ramp sauce, Ramona Padovano’s, 322–23
tikka, Nina Chanpreet Singh’s, 365–66
with white barbecue sauce, Mike Whisante’s, 324
chickpeas:
Afaf Shaheen’s hummus, 59
Doug DuCap’s mini falafel dogs, 40–41
Homa Movafaghi’s ashe reshteh (Persian noodle soup), 98–99
chile(s):
ancho, butter, 557
Ben Herrera Beristain’s stuffed peppers, 562–63
casserole, the chile woman’s three sisters, 609
el chile de Juan Siordia, 87
gold star chuckwagon, Wayne Calk’s, 412–13
green, and chicken stew, Southwest, Mika Garnett’s, 328
green, cheeseburgers, Bill and Cheryl Jamison’s, 458–59
green chili cholent, 406–8
Jojo Petty’s chipotle tartar sauce, 276
Lisa Lawless’s smoked pheasant mole, 374–75
Manisha Pandit’s lime pickle, 81
Maria Gallardo’s fresh corn casserole, 620
Martha Ojeda-Aguilar Bayer’s salsa de tomatillo and pineapple, 86
Mercedes Ojeda Hernandez’s hot salsa, 86
Mr. Zanger’s vegetarian chili, 544–45
Norma Naranjo’s tamales, 6–8
-peanut sauce, chicken in, Lupe Peach’s, 355
pepper jelly, 376
red, sauce, 8
rellenos, Carmen Johnson’s, 532
rellenos, Patricia Greathouse’s, 565
Rod Okuno’s green chile, 463
Rosa Ojeda Lyons drunken salsa, 87
Simson Wong’s Sichuan pea greens, 519
spicy sauce, 47–48
sweet and sour sauce, 47–48
Thai, dilly beans with, Marya and Otis Baron’s, 79
toasted pasilla, and sunflower seed salsa, Grandmother Ojeda’s, 85
Vernon’s jerked pork, 493
chili:
Jerry Buma’s Booma’s revenge, 464
Rod Okuno’s green chile, 463
vegetarian, Mr. Zanger’s, 544–45
chocolate:
beets, and raspberry glaze, Ann Tindell’s seventeenth birthday cake with, 789
brownies, spicy, Ann Shaffer’s, 778
cake, flourless, Jesse Rosenberg’s, 808
cake, intense Mexican (Patricia Tsai’s torta de chocolate), 791
Carolyn Margolis’s thousand-layer cake, 796
chip cookies, Pat McCorkle’s, 755
cream pie, Nora Ephron’s, 736
Holly Lane’s best cookie, 754
ice cream with chocolate “rags,” Roy’s, 688
Janet Cheechuck’s hot fudge sauce, 680
Jeni’s awesome dirt road ice cream, 689
Josie Rea-Tomlinson’s superior cupcakes, 826–27
Joyce Strickland’s cake brownies, 776
layer cake, German, Julie Shafer’s, 810–11
MaMa Nola’s fudgy brownies, 775
Mary Hill’s Mississippi mud cake, 805
milk and marshmallow cornflake cookies, Mariel Chua’s, 756
mint bar brownies, Hertha Gall’s, 777
pies, fried, Tammy Sharp’s, 726
pound cake, Carsie Lodter’s, 790
pudding, steamed, Allyson Law Kissell’s, 809
real Downeast whoopie pie, 803–4
-sauerkraut cupcakes, Scapposse Senior Center’s, 828
Steve Coren’s laced sandwich cookies, 769
Suze Grégoire’s crème chaud, 748
Tom O’Connor’s turtle cookies, 751
white, bars, raspberry-filled, Kate Thomas’s, 782
chowder:
dried corn, John Cope’s, 136–37
lobster, Dick Bridges’s, 229
Ted Williams’s Fenway, 120–21
cilantro:
Alex Vlack’s summer corn and crab salad, 195
Maile Nguyen’s bahn xeo (Vietnamese shrimp pancake), 13–14
Roopa Unnikrishnan’s cucumber pudina sandwiches, 34
cinnamon halibut, 289
cioppino, Karen Stevenson’s, 287
clam(s):
Alix Shulman’s spring beach soup, 123
barbecued, Vincent Vellotti’s, 23
clouds, Bobby Bridges’s, 16
Karen Stevenson’s cioppino, 287
pancake, Rod Browne Mitchell’s, 15
Ted Williams’s Fenway chowder, 120–21
cobblers:
crumbly top crust for, Cynthia Godby McGuiness’s, 698
Dori Sanders’s, 709
four-berry, Dean McCord’s, 710
peach, Shirley Creacy’s chuckwagon, 703–4
coconut:
Americo Angelo’s world-famous African chicken, 361–62
cake, Grandma Stevens’s, 818–19
cream pie, fresh, David Hodges’s, 731–32
cream pie, Helen Myhre’s, 730
Debra Ramirez’s Guatemalan tapado, 238–39
Ella’s lemon glazed tea cakes, 780
Holly Lane’s best cookie, 754
Julie Shafer’s German chocolate layer cake, 810–11
sambal, Azalina’s, 605
Shaheen Shahnaz’s collard green thoran, 525
coconut milk:
Claudette Eugene’s riz et pois (rice and beans), 641
Dallyn Leiniani Duggan’s macadamia-crusted swordfish, 281
Jonathan Rosenberg’s coconut-marinated chicken over coconut rice, 359
Leslie Forde’s nouvelle Barbadian coo-coo, 619
Marcel R. Escoffier’s duck breasts in curried mango sauce, 382–83
Paulo’s monkfish moqueca, 244
peanut sauce for satay, 64
Xinh’s mussels in curry sauce, 299
cod:
Andy’s oven-braised buttery fish, 233
K.D. Copeland-Baum’s braised Laotian fish, 232
Mam Mbye’s Ceebu Jen (Senegalese fish and rice), 632–34
coleslaw:
Kenyan (kachumbari), 74
Sharon Capp’s classic, 201
condiments:
chile pepper jelly, 376
Gaynelle Tillet’s fine fig jam, 788
kachumbari (Kenyan coleslaw), 74
Meryam’s preserved lemons, 82
see also pickles; relishes; salsas
cookies:
butterscotch, Lela Marvin’s, 758
chocolate chip, Pat McCorkle’s, 755
Dolly’s butterballs, 762
Eva Lancello’s Swedish dreams, 760
fig (Sandra Scalise Juneau’s cuccidatta), 765–66
French almond, Virginia’s, 761
Holly Lane’s best, 754
Joe Castiglione’s shortbread, 750
laced sandwich, Steve Coren’s, 769
lemon, Barcelona, Palmyra Cueva’s, 763
Margit Schott’s Swedish shortbread with jam, 759
milk chocolate and marshmallow cornflake, Mariel Chua’s, 756
peanut butter, Amy Fitzgibbons’s, 752
Pixie tangerine, Anne Friend Thacher’s, 764
potato chip, Becky Herman’s, 770
Salwa Atassi’s mamoul (date-filled pastries), 767
sugar, Sandra Damschroder’s, 757
turtle, Tom O’Connor’s, 751
walnut, Greek (Peggy McClanathan’s melomakarona), 768
see also bar cookies
and beet salad, Katherine Dieckmann’s, 196
the chile woman’s three sisters chile casserole, 609
on the cob, Cheryl Shafer’s, 556
dried, chowder, John Cope’s, 136–37
fresh, casserole, Maria Gallardo’s, 620
Jamie Pangana’s rich & herby cornbread, 145
maque choux soup, Cecil Lapeyrouse’s, 138–39
Maria Gallardo’s fresh corn casserole, 620
and mushroom skillet cake, Leona Chalmer’s, 559
Norma Naranjo’s tamales, 6–8
Peter Stark’s late summer garden braise, 531
Proclamation Crew’s Brunswick stew, 370
pudding, Hannah Berman’s, 558
salad, Paula’s, 194
summer, and crab salad, Alex Vlack’s, 195
see also cornmeal; grits; hominy
cornbread:
dressing, cayenne, 395
Jamie Pangana’s rich & herby, 145
cornflake(s):
cookies, milk chocolate and marshmallow, Mariel Chua’s, 756
Holly Lane’s best cookie, 754
cornmeal:
Arthur Zampaglione’s polenta, 618
Brenda Martin’s coush-coush, 617
cayenne cornbread dressing, 395
Edna Scott’s hush puppies and catfish, 274
Kay Rentschler’s rich spoonbread, 614
Leona Chalmer’s corn and mushroom skillet cake, 559
Leslie Forde’s nouvelle Barbadian coo-coo, 619
Maria Gallardo’s fresh corn casserole, 620
couscous:
Gabrielle Arnold’s, 648
Israeli, Dalia’s, 647
crab:
Bernie’s peelers with fried tomatoes, 253
cakes, Jody William’s Nobel laureate, 18
Debra Ramirez’s Guatemalan tapado, 238–39
dumpling and rice vermicelli soup, Vispal’s, 122
Dungeness, curried, Devi Jameson’s, 298
Dungeness, Don Wong’s, 297
Jack Czarnecki’s fabulous fungi pasta, 660
Karen Stevenson’s cioppino, 287
salad, West Indies, Bill Bayley’s, 220
and summer corn salad, Alex Vlack’s, 195
cream cheese:
David’s pinup cheesecake, 734
Deb Sundstrom’s layered pumpkin pie, 728
Elizabeth Miller’s mascarpone-plum tart with oat crust, 707
Tayari Jones’s red velvet cake, 806
cream of wheat. See farina
cream puff, the Wisconsin Bakers Association State Fair, 743
crème caramel (Abuela’s Mexican flan), 749
crème chaud, Suze Grégoire’s, 748
crepe “noodles, Sally Levine’s Passover, 601
crostada, pear, with blue cheese streusel, Alyce Birchenough’s, 717
croutons, 112
croutons, Paul’s garlic, 167
cucumber(s):
Dorothy Kalin’s bread and butter pickles, 70
Jam Sanitchat’s quick Thai pickle, 78
Ourania Kallas’s Yia Yia’s weekend tzatziki dip, 54
pudina sandwiches, Roopa Unnikrishnan’s, 34
Sicoutris Family’s Greek orzo salad, 187
Sicoutris Family’s traditional Greek salad, 186
Suzuki Steinberger’s avocado salad, 193
cupcakes:
chocolate-sauerkraut, Scapposse Senior Center’s, 828
Josie Rea-Tomlinson’s superior, 826–27
curry(ied):
dry potato, Sri Lankan, Devan Ganeshananthan’s, 600
Dungeness crab, Devi Jameson’s, 298
mango sauce, duck breasts in, Marcel R. Escoffier’s, 382–83
mushroom, Sri Lankan, Vasugi Ganeshananthan’s, 573
sauce, mussels in, Xinh’s, 299
custard, baked maple, Ed Behr’s, 741
date(s):
Anne Butler’s whiskey cake, 786
-coriander yogurt, spiced, 41
-filled pastries (Salwa Atassi’s mamoul), 767
Margaret Hathaway’s sticky toffee pudding, 747
desserts:
Abuela’s Mexican flan (crème caramel), 749
Adrian Miller’s banana pudding, 742
Adria Shimada’s raspberry sorbet, 686
Allyson Law Kissell’s steamed chocolate pudding, 809
Alyce Birchenough’s pear crostada with blue cheese streusel, 717
Ann Shaffer’s broiled bananas with black ginger sauce, 738
Aunt Kajal’s baaghlava, 715–16
the Brack family shoebox apple tarts, 724–25
Commander’s Palace bread pudding soufflé, 745–46
David’s pinup cheesecake, 734
Dean McCord’s four-berry cobbler, 710
Dean McCord’s strawberry shortcake, 702
Dori Sanders’s cobbler, 709
Ed Behr’s baked maple custard, 741
Elizabeth Miller’s mascarpone-plum tart with oat crust, 707
Haley Scott’s Bananas Foster tart, 737
Janet Cheechuck’s hot fudge sauce, 680
Jeanne Hodesh’s rice pudding, 744
Jeni’s awesome dirt road ice cream, 689
Mama Folse’s pecan pralines, 772
Mame’s dried fruit and almond tart, 719
Margaret Hathaway’s sticky toffee pudding, 747
Nancy Silverton’s salted caramel and peanut sundae, 681–82
People’s Pops: peach, chamomile, and honey pops, 687
Roy’s chocolate ice cream with chocolate “rags,” 688
Shirley Creacy’s chuckwagon peach cobbler, 703–4
strawberry buttermilk sherbet, 678
Suze Grégoire’s crème chaud, 748
Thelma Levenberg’s apple strudel, 714
Theresa Delphin Morgan’s “Creole Gold” praline pecans, 771
Thierry’s sautéed fruit in ginger-caramel sauce, 739
Thomas Jefferson’s vanilla ice cream, 676
Vivian Richardson’s fig and port tart with rose glaze, 718
Willa Davidsohn’s delectable jellied guava, 740
the Wisconsin Bakers Association State Fair cream puff, 743
see also bar cookies; cakes; cookies; pies (dessert)
dips:
Afaf Shaheen’s hummus, 59
better than onion soup mix, Ella’s, 52
Catherine Lorenze Fahrner’s Swiss fondue, 26
eggplant, Mirza Gasemi’s Persian, 58
Farideh Khoury’s muhammara, 57
guacamole, 178
pimento cheese, Dorothy Steen’s award-winning, 56
shrimp, the Piping and Marching Society of Lower Chalmers Street, 60
tzatziki, Ourania Kallas’s Yia Yia’s weekend, 54
see also salsas; spreads
dressings. See stuffings and dressings
duck:
black, and dumplings, 200 years of, 380–81
breasts in curried mango sauce, Marcel R. Escoffier’s, 382–83
with root vegetables, Noelia Rosenthal’s, 384–85
dumpling(s):
black duck and, 200 years of, 380–81
crab, and rice vermicelli soup, Vispal’s, 122
and paprika cream, schnitzel with, Helena Litke’s, 461
spicy lentil and shallot, Azalina Eusope’s, 605
the Surmas’ pierogi, 42–43
eggplant:
Allen Achterberg’s summer vegetable charlotte, 540–41
dip, Mirza Gasemi’s Persian, 58
Linda Fresina’s vegetable lasagna, 666–67
oven-roasted, Kurt Spiridakis’s, 543
pakorey, Roohi Choudhry’s, 549
Shala’s torshi-e litteh (Persian giardiniera), 80
stew, Persian (Mitra Stricklen’s khoresht bademjoon), 548
Vuth Ouk’s samlor kor ko (Khmer vegetable ragout), 571
egg rolls, Saj Vang’s Hmong, 47–48
egg(s):
deviled, the original, 28
devilish, Elisabetta Lecce Baiamonte’s, 29
noodles, fresh, 105
Palmyra Cueva’s potato tortilla, 595
Rob Lamb’s shaking beef cobb salad, 182–83
endive gratin, Bernadette Grosjean’s, 526
escarole:
Rosalie Harpole’s wedding soup, 107
spicy, Hilda Minter’s, 529
stuffed, Tommy Verdillo’s, 560
fajita, Kiko Guerra’s norteño, 424–25
falafel dogs, Doug DuCap’s mini, 40–41
farina:
Rajni Hatti’s rava dosa (cream of wheat pancakes), 645
Salwa Atassi’s mamoul (date-filled pastries), 767
farro wheat taboule, Eli’s, 212
farro “risotto,” Joseppi’s, 646
fennel:
frond–yogurt dressing, Debbie Christensen’s, 165
slaw with orange, cumin, and chilies, Gena Caldrone Tsongas’s, 204
Vivian Richardson’s lentils and roasted vegetables, 604
feta cheese:
Ari Feyda’s Egyptian seder peppers, 566
Cynthia Hodges’s luscious beet salad, 197
Georgie’s little caramelized onion and feta tarts, 27
and Greek olives, Kalyn’s green bean salad with, 191–92
Kurt Spiridakis’s oven-roasted eggplant, 543
marinated, Bill McIntyre’s, 25
Miss Jeanie’s green tomato pie, 538
Paula’s corn salad, 194
Sicoutris Family’s Greek orzo salad, 187
Sicoutris Family’s traditional Greek salad, 186
fiddlehead ferns:
Nova Kim and Les Hook’s wild spring salad, 188
Shelly Bonham’s, 518
fig(s):
-balsamic glaze, warm spinach salad with, Haley Watkins’s, 175
cake, Gaynelle Tillet’s, 787–88
cookies (Sandra Scalise Juneau’s cuccidatta), 765–66
grilled, Kathy Farley’s, 67
jam, fine, Gaynelle Tillet’s, 788
Mame’s dried fruit and almond tart, 719
and port tart with rose glaze, Vivian Richardson’s, 718
fish:
Annette Di Nunzio’s swordfish rolls, 282
Armando and Cila Estudante’s Portuguese caldeirada, 236–37
Barbara Medhaug’s Norwegian sei biff, redux, 235
Bluegrass bass with Kentucky caviar, 273
catfish à la Kenny, 278
cinnamon halibut, 289
Dallyn Leiniani Duggan’s macadamia-crusted swordfish, 281
Daniel’s sea bass wrapped in crispy potato, 248–49
Debra Ramirez’s Guatemalan tapado, 238–39
Edna Scott’s hush puppies and catfish, 274
Elmer Beal’s corned haddock in lemon cream sauce, 231
George Billiris’s tastier snapper, 264
James Berry Gaskill’s barbecued mullet, 257
Jodi Fouch’s campfire trout, 269
Joseph Agresta’s striped bass alla vassa, 246
Laotian, braised, K.D. Copeland-Baum’s, 232
Mrs. Sun’s braised New Year’s sea bass, 250
oven-braised buttery, Andy’s, 233
Pat Densmore’s roasted lemon sturgeon, 280
Paulo’s monkfish moqueca, 244
Persian New Year, Shanaz Haghanifar’s, 265
Rachele’s Haitian shad in green pepper sauce, 251–52
and rice, Sengalese (Mam Mbye’s Ceebu Jen), 632–34
salt, Spanish, Mrs. Fernandez’s, 266–67
Sicilian braised monkfish, 243
slathers and rubs for, 240–42
Ted Williams’s Fenway chowder, 120–21
Tomas Obraitis’s Armenian mackerels, 247
white, Carrie Wiener’s Alsace to Mississippi, 270–71
see also salmon; shellfish; tuna
flan, Abuela’s Mexican (crème caramel), 749
fondue, Swiss, Catherine Lorenze Fahrner’s, 26
fruit:
dried, and almond tart, Mame’s, 719
sautéed, in ginger-caramel sauce, Thierry’s, 739
see also specific fruits
game hens and pepper jelly, Donald’s hot-blooded, 376
garlic:
croutons, Paul’s, 167
forty cloves of, chicken with, James Beard’s, 350
and ginger roasted peanuts, Todd Porter’s, 31
mashed potatoes, Michael Chu’s, 590
soup for gringos, Dan Ansotegui’s Basque, 112
stir-fried Brussels sprouts, Annie Lau’s, 580
very, pasta, Chester Aaron’s, 658
ginger:
-caramel sauce, sautéed fruit in, Thierry’s, 739
and garlic roasted peanuts, Todd Porter’s, 31
macadamia chicken, Doris Lum’s, 329
sauce, black, broiled bananas with, Ann Shaffer’s, 738
gnocchi, three-cheese, Jesse Kelly-Landes’s, 662
graham cracker crust, better than store-bought, Claudia’s, 697
grains:
the chile woman’s three sisters chile casserole, 609
Eli’s farro wheat taboule, 212
Erin Drasher’s quinoa-cherry pilaf, 672
Fathiyyan Mustafa’s creamy grits and chard, 615–16
Isabel Morales de Dioguardi’s quinoa a la huancaina, 671
Janet Crain’s kasha varnishkes, 673
Joseph Bruchac’s wild rice and turkey soup, 106
Joseppi’s farro “risotto,” 646
Kay Rentschler’s rich spoonbread, 614
Ken Bowling’s posole, 621
Pamela Gurock’s gruenkern soup (green wheat kernel soup), 101
Rajni Hatti’s rava dosa (cream of wheat pancakes), 645
Salwa Atassi’s mamoul (date-filled pastries), 767
Sharon Martinelli’s Italian beef and barley soup, 95
see also cornmeal; oat(s); rice
grapefruit:
Boombastic’s scallops, 245
grape leaves, lamb-stuffed, Louise Etoch’s, 46
gravy, onion and mushroom, Peter’s, 448
green bean(s):
Bill Best’s leather britches (shuck beans), 555
braised, Maria Latimore’s, 554
Dominic’s Italian-American Niçoise salad, 218
Leni Sorensen’s boligee, 546
Marya and Otis Baron’s dilly beans with Thai chiles, 79
Mimi San Pedro’s Philippine pansit (fried rice noodles), 670
and pesto pasta, Cookie Rooney’s, 654
Peter Stark’s late summer garden braise, 531
salad, Kalyn’s, with Greek olives and feta cheese, 191–92
green goddess dressing, Kelly’s, 163
green papaya salad, Cheng Lor’s Hmong New Year’s, 202
green(s):
Alice Waters’s goat cheese salad, 184–85
Alix Shulman’s spring beach soup, 123
Allison Martin’s roasted curly kale, 530
Amy’s kilt lettuce, 174
Angelina Avellar’s Portuguese kale soup, 117
Barbara Damrosch’s winter vegetable pasta, 661
and beets, Algerian roasted, Tiffany Medeb Lee’s, 583
Cat Sentz’s chicken paillards with tomato, goat cheese, and arugula, 330
Celia Mannese’s broccoli rabe Napolitano, 575
chipotle Caesar with tequila-cured salmon, 176–78
collard, quick-braised, with bacon and sweet onions, Chris Duval’s, 524
collard, thoran, Shaheen Shahnaz’s, 525
dandelion, ricotta salata, and garlic, Nico’s bucatini with, 655
Drew Kime’s iceberg wedges with blue cheese and bacon, 179
Elizabeth Pearce’s shrimp salad rémoulade, 216
Hilda Minter’s spicy escarole, 529
Kate’s compost social soup, 132
Leah Chase’s famous gumbo des herbes, 414–15
Mamie Meyer’s veal Milanese, 460
Matthew Ronconi’s better than chef salad, 180–81
mustard, and black-eyed pea soup, Polk family, 118
Nova Kim and Les Hook’s wild spring salad, 188
pea, Sichuan, Simson Wong’s, 519
Rob Lamb’s shaking beef cobb salad, 182–83
Roli Khare’s nouveau saag paneer, 522
Rosalie Harpole’s wedding soup, 107
Sakowitz’s Sky Terrace shrimp and avocado salad, 215
Shelly Bonham’s fiddlehead ferns, 518
Tommy Verdillo’s stuffed escarole, 560
see also chard; spinach; watercress
green wheat kernel soup (Pamela Gurock’s gruenkern soup), 101
grits:
creamy, and chard, Fathiyyan Mustafa’s, 615–16
Kay Rentschler’s rich spoonbread, 614
grouper:
Mam Mbye’s Ceebu Jen (Senegalese fish and rice), 632–34
Ted Williams’s Fenway chowder, 120–21
guacamole, 178
guava, jellied, Willa Davidsohn’s delectable, 740
guinea hen cacciatore, Mrs. Batali’s, 373
gumbo des herbes, Leah Chase’s famous, 414–15
haddock, corned, in lemon cream sauce, Elmer Beal’s, 231
halibut, cinnamon, 289
ham:
Bernadette Grosjean’s endive gratin, 526
Helga von Schweinitz’s kartoffelsalat (German potato salad, northern style), 213
home-cured holiday, 484–85
Leah Chase’s famous gumbo des herbes, 414–15
Mrs. Sun’s braised New Year’s sea bass, 250
and ramp hash, spring, the Bentons’, 483
Richard’s refried beans, 607
7UP, 486
hash, spring ham and ramp, the Bentons’, 483
hazelnut(s):
Becky Herman’s potato chip cookies, 770
-cashew tarator, 41
herb(s):
Debby Morse’s ranch dressing, 164
Gabrielle Arnold’s couscous, 648
Kelly’s green goddess dressing, 163
Lan Pham’s herbed-roasted onions, 582
poultry seasoning, 313
salad cream, Sara Carnochan’s, 162
Skillet Food Truck herbed fries, 598
see also specific herbs
hominy:
Ken Bowling’s posole, 621
hummus, Afaf Shaheen’s, 59
hush puppies and catfish, Edna Scott’s, 274
ice cream:
caramel, 681
chocolate, with chocolate “rags,” Roy’s, 688
Jeni’s awesome dirt road, 689
Nancy Silverton’s salted caramel and peanut sundae, 681–82
vanilla, Thomas Jefferson’s, 676
icing:
seven-minute, 819
vanilla, 827
jam, fine fig, Gaynelle Tillet’s, 788
jambalaya, Lonnie Holley’s, 626–27
jellied guava, Willa Davidsohn’s delectable, 740
jelly, chile pepper, 376
kale:
Barbara Damrosch’s winter vegetable pasta, 661
curly, roasted, Allison Martin’s, 530
Kate’s compost social soup, 132
soup, Angelina Avellar’s Portuguese, 117
kasha varnishkes, Janet Crain’s, 673
lamb:
chops, seared, with olives and polenta, Paul Angelo’s, 475
Daniela Sales’s Bosnian cevapi, 36
Doug DuCap’s mini falafel dogs, 40–41
grilled, road show North African, 473
Macedonian, Marina Markos Kluter’s, 480
Matthew Ronconi’s better than chef salad, 180–81
Mr. Meatloaf’s personal favorite, 447
Rick Jarrett’s shepherd’s stew, 477
roast leg of, Nick and Kathy Forrest’s road show, 472
the Saffron king’s Persian kebabs, 474
shanks, basque, Freda Cenarrusa’s, 479
-stuffed grape leaves, Louise Etoch’s, 46
Susmita Sharma’s shami sliders, 37–38
tagine with sweet tomato jam, African, Gwen Tabor’s, 478
lasagna:
Mama Fresina’s, 664–65
vegetable, Linda Fresina’s, 666–67
latkes, the Latke Lady’s, 592
leeks:
Barbara Damrosch’s winter vegetable pasta, 661
creamy, salmon on, Ellen Keyes’s, 294–95
Daniel’s sea bass wrapped in crispy potato, 248–49
Ella’s better than onion soup mix dip, 52
lemon(s):
and asparagus, risotto with, Julie Shafer’s, 639
cookies, Barcelona, Palmyra Cueva’s, 763
cream sauce, corned haddock in, Elmer Beal’s, 231
glazed tea cakes, Ella’s, 780
Joseph Agresta’s striped bass alla vassa, 246
Manisha Pandit’s lime pickle, 81
Meyer, vinaigrette, Chris Burrill’s, 171
oil and mint, chilled fava bean soup with, Linda Hillel’s, 127
pie, Shaker, 735
preserved, Meryam’s, 82
sturgeon, roasted, Pat Densmore’s, 280
lentil(s):
Aunt Tati’s baked beef vegetable soup, 96–97
French, beet, and asparagus salad, Erin McCleary’s, 209
red, soup, Leila Abu-Saba’s Egyptian, 119
and roasted vegetables, Vivian Richardson’s, 604
and shallot dumplings, spicy, Azalina Eusope’s, 605
lettuce:
chipotle Caesar with tequila-cured salmon, 176–78
Drew Kime’s iceberg wedges with blue cheese and bacon, 179
Sakowitz’s Sky Terrace shrimp and avocado salad, 215
lime:
butter, 557
pickle, Manisha Pandit’s, 81
liver, chopped chicken, Molly’s be-still-my-heart, 61
lobster:
chowder, Dick Bridges’s, 229
Debra Ramirez’s Guatemalan tapado, 238–39
picnic, Deborah Joy Corey’s, 301
rolls, tiny Maine, à la Waterman’s, 35
loquat dressing, raw asparagus salad with, Paula Ives’s, 189
macadamia (nuts):
Anne Friend Thacher’s Pixie tangerine cookies, 764
-crusted swordfish, Dallyn Leiniani Duggan’s, 281
ginger chicken, Doris Lum’s, 329
mackerels, Armenian, Tomas Obraitis’s, 247
mango(es):
Alex Vlack’s summer corn and crab salad, 195
sauce, curried, duck breasts in, Marcel R. Escoffier’s, 382–83
Thierry’s sautéed fruit in ginger-caramel sauce, 739
maple custard, baked, Ed Behr’s, 741
marshmallow(s):
Carolyn Margolis’s thousand-layer cake, 796
Mary Hill’s Mississippi mud cake, 805
and milk chocolate cornflake cookies, Mariel Chua’s, 756
mascarpone-plum tart with oat crust, Elizabeth Miller’s, 707
matzo balls, barbecued, Rayna Green’s, 109
“matzo” balls, almond-flour, 108
meat:
bow hunter’s venison loin with savory wine sauce, 469–70
Guy Hymel Jr.s smothered rabbit with brown gravy and onions, 468
Mico and Josip Jakšic’s Croatian venison gulaš, 471
Sebastien Bonneau’s grilled rabbit with parsley butter, 467
see also beef; buffalo; lamb; pork; veal
meatball(s):
Mexican, Max Menendez’s, 451
ouzo, Helen Gianacake’s, 450
real Italian, Michelle Comparetti Zeikert’s, 452–53
skewered Vietnamese (Diane Cu’s nem nuong), 66
soup, Persian (Mrs. Hassid’s gundi), 110
Vietnamese, 93
meatloaf:
Anne Rosenzweig’s old-fashioned meat-and-rice loaf, 449
Elana Garce’s steamed pork loaf, 510–11
Mr. Meatloaf’s personal favorite, 447
melon:
Floyd Cardoz’s watermelon salad, 198
Vuth Ouk’s samlor kor ko (Khmer vegetable ragout), 571
mint:
Azalina’s coconut sambal, 605
bar chocolate brownies, Hertha Gall’s, 777
Floyd Cardoz’s watermelon salad, 198
Gia Ly Quach’s Vietnamese chicken salad, 221
and lemon oil, chilled fava bean soup with, Linda Hillel’s, 127
Madison’s minted mashed lima beans, 603
Maile Nguyen’s bahn xeo (Vietnamese shrimp pancake), 13–14
Roopa Unnikrishnan’s cucumber pudina sandwiches, 34
William Fiorino’s modiga steak with peppermint sauce, 435
mirliton, stuffed, Anthony “Tadon” Miletello’s, 561
miso slather, Lee Nakamura’s, 240
monkfish:
moqueca, Paulo’s, 244
Sicilian braised, 243
mullet, barbecued, James Berry Gaskill’s, 257
mushroom(s):
bacon, and onion, potato pancakes stuffed with, Cecylia Roznowska’s, 593–94
and corn skillet cake, Leona Chalmer’s, 559
curry, Sri Lankan, Vasugi Ganeshananthan’s, 573
Faith Kramer’s hot and sour soup, 103
Jack Czarnecki’s fabulous fungi pasta, 660
Katherine Thundercloud’s tundra picker’s tart, 572
Leslie Scott’s twice-baked truffle potato, 588–89
Martina Rossi Kenworthy’s risotto al funghi porcini, 638
Mireille Fabius’s riz Djon Djon, 628
Mrs. Batali’s guinea hen cacciatore, 373
and onion gravy, Peter’s, 448
Ramona Padovano’s chicken thighs with creamy morel and ramp sauce, 322–23
and red wine sauce, pasta with, Allie Rea Baum’s, 652
rice (Lee Nakamura’s matsutake gohan), 637
smoking for Jesus ministry’s dirty rice, 624–25
soup, Fayrene Sherritt’s Hungarian, 135
Vuth Ouk’s samlor kor ko (Khmer vegetable ragout), 571
mussels:
Acadian, 300
in curry sauce, Xinh’s, 299
K.D. Copeland-Baum’s braised Laotian fish, 232
Ted Williams’s Fenway chowder, 120–21
noodle(s):
Cecil Lapeyrouse’s corn maque choux soup, 138–39
chicken soup, Marianne Faso’s, 104–5
dill, and spring chicken, Danny’s, 314–15
egg, fresh, 105
Faith Kramer’s hot and sour soup, 103
Isabel Caudillo’s fideo (vermicelli soup with chard), 130–31
Mrs. Nguyen’s America the beautiful pho, 91–93
Nancy Mehagian’s Armenian rice with vermicelli, 629
rice, beef with, Penang, Mu Jing Lau’s, 668–69
rice, fried (Mimi San Pedro’s Philippine pansit), 670
Saj Vang’s Hmong egg rolls, 47–48
soup, Persian (Homa Movafaghi’s ashe reshteh), 98–99
the Tipton-Martin sumi salad, 203
Vispal’s crab dumpling and rice vermicelli soup, 122
nuts:
Adele Etoch’s stuffed artichokes, 552
Anne Friend Thacher’s Pixie tangerine cookies, 764
Anne Rosenzweig’s old-fashioned meat-and-rice loaf, 449
Aunt Kajal’s baaghlava, 715–16
Becky Herman’s potato chip cookies, 770
Carolyn Young’s chestnut bisque, 140
Chester Aaron’s very garlic pasta, 658
circa 1776 Beacon Hill chestnut stuffing, 390
Dalia’s Israeli couscous, 647
Dallyn Leiniani Duggan’s macadamia-crusted swordfish, 281
Doris Lum’s ginger macadamia chicken, 329
Haley Scott’s Bananas Foster tart, 737
hazelnut-cashew tarator, 41
Laurent Roffe’s roasted potatoes with chestnuts and onions, 597
see also almond(s); peanut(s); pecan(s); walnut(s)
oat(s):
crust, mascarpone-plum tart with, Elizabeth Miller’s, 707
Holly Lane’s best cookie, 754
LaVerne’s black raspberry bars, 781
Pat McCorkle’s chocolate chip cookies, 755
Steve Coren’s laced sandwich cookies, 769
octopus:
Debra Ramirez’s Guatemalan tapado, 238–39
okra:
fried, David Shield’s remarkably light, 550
Leslie Forde’s nouvelle Barbadian coo-coo, 619
spiced (Kirti Gupta’s new-world bhindi masala), 551
olive(s):
The Alvarezes’ pollo criollo (home-style chicken), 356
Annette Di Nunzio’s swordfish rolls, 282
Bill McIntyre’s marinated feta, 25
Dominic’s Italian-American Niçoise salad, 218
Elisabetta Lecce Baiamonte’s devilish eggs, 29
Greek, and feta cheese, Kalyn’s green bean salad with, 191–92
Henrietta Cosentino’s chard torta, 527
Jasmin Evans’s roasted zucchini Provençal, 534
Linda Fresina’s vegetable lasagna, 666–67
Matthew Ronconi’s better than chef salad, 180–81
and polenta, seared lamb chops with, Paul Angelo’s, 475
salad, Elizabeth Williams’s three-generation, 190
Shem’s marinated Berkeley chips, 51
Sicoutris Family’s Greek orzo salad, 187
Sicoutris Family’s traditional Greek salad, 186
Vito Zingarelli’s remarkable peasant pasta, 649–50
onion(s):
bacon, and mushrooms, potato pancakes stuffed with, Cecylia Roznowska’s, 593–94
Barbara Medhaug’s Norwegian sei biff, redux, 235
caramelized, and feta tarts, Georgie’s little, 27
and chestnuts, roasted potatoes with, Laurent Roffe’s, 597
herbed-roasted, Lan Pham’s, 582
Lug Poche’s smothered pork chops, 496–97
and mushroom gravy, Peter’s, 448
rings, Mr. Woernik’s, 581
soup mix dip, Ella’s better than, 52
sweet, and bacon, quick-braised collard greens with, Chris Duval’s, 524
Vito Zingarelli’s remarkable peasant pasta, 649–50
orange(s):
blood, yogurt cake, Kristen Hortenbach’s, 820
Padma Priya Venkata’s rustic bread salad, 214
ouzo meatballs, Helen Gianacake’s, 450
oyster(s):
dressing, Ruth Fertel’s Plaquemines parish, 396
Mr. Digg’s fine dressing, 173
Olympia, Bill Taylor’s, with soy mignonette, 20
Rockefeller-style, 21
Ted Williams’s Fenway chowder, 120–21
wood-fired spicy, Sue Wespy Ceravolo’s, 22
pancakes:
clam, Rod Browne Mitchell’s, 15
cream of wheat (Rajni Hatti’s rava dosa), 645
John Newman’s “better than famous” ableskivers (stuffed Danish pancakes), 9
the Latke Lady’s latkes, 592
Maile Nguyen’s bahn xeo (Vietnamese shrimp pancake), 13–14
potato, stuffed with bacon, mushrooms, and onion, Cecylia Roznowska’s, 593–94
papaya, green, salad, Cheng Lor’s Hmong New Year’s, 202
Parmesan cheese:
Cookie Rooney’s pesto and green bean pasta, 654
Grace Brucato’s tomato-braised artichoke hearts, 553
Joann Calhoon’s molten squash tian, 586
Joseph Agresta’s striped bass alla vassa, 246
Matthew Ronconi’s better than chef salad, 180–81
Nonna Concetta’s pizza di patate (potato pizza), 596
raw artichoke salad, 205
butter, grilled rabbit with, Sebastien Bonneau’s, 467
Eli’s farro wheat taboule, 212
parsnips:
Barbara Damrosch’s winter vegetable pasta, 661
Noelia Rosenthal’s duck with root vegetables, 384–85
pasta:
Aunt Tati’s baked beef vegetable soup, 96–97
crispy shallot and ricotta, Betty Keller’s, 659
Dalia’s Israeli couscous, 647
Didi Rea’s favorite, 656
fresh tomato and peas, Barbara Urban’s, 657
fungi, Jack Czarnecki’s fabulous, 660
Gabrielle Arnold’s couscous, 648
Helen Griffin Williams’s macaroni and cheese, 416–17
Janet Crain’s kasha varnishkes, 673
Jesse Kelly-Landes’s three-cheese gnocchi, 662
Kate’s compost social soup, 132
Linda Fresina’s vegetable lasagna, 666–67
Mama Fresina’s lasagna, 664–65
Moonstone Farm’s squash-filled ravioli, 663
Nico’s bucatini with dandelion greens, garlic, and ricotta salata, 655
peasant, Vito Zingarelli’s remarkable, 649–50
pesto and green bean, Cookie Rooney’s, 654
with red wine and mushroom sauce, Allie Rea Baum’s, 652
Rinaldo Campana’s St. Louis toasted ravioli, 50
Rosalie Harpole’s wedding soup, 107
Secoutris Family's Greek orzo salad, 187
Valeria Ponte’s white minestrone, 134
very garlic, Chester Aaron’s, 658
winter vegetable, Barbara Damrosch’s, 661
see also noodle(s)
pasties, Mona’s iron range, 44
pastries, date-filled (Salwa Atassi’s mamoul), 767
pâté, Ila Douglas’s, 62
peach(es):
chamomile, and honey pops: People’s Pops, 687
cobbler, Shirley Creacy’s chuckwagon, 703–4
Dori Sanders’s cobbler, 709
pie, Coletta Boan’s, 708
peanut butter:
Americo Angelo’s world-famous African chicken, 361–62
cookies, Amy Fitzgibbons’s, 752
Kavanah Ramsier’s tidewater peanut soup, 114
peanut(s):
caramel sauce, salty, 681–82
and caramel sundae, salted, Nancy Silverton’s, 681–82
Carmen Johnson’s chiles rellenos, 532
-chile sauce, chicken in, Lupe Peach’s, 355
ginger and garlic roasted, Todd Porter’s, 31
sauce for satay, 64
soup, Kavanah Ramsier’s tidewater, 114
Xinh’s mussels in curry sauce, 299
pear crostada with blue cheese streusel, Alyce Birchenough’s, 717
pea(s):
Alix Shulman’s spring beach soup, 123
fresh, soup, Véronique Nguyen’s cold and frothy, 125
greens, Sichuan, Simson Wong’s, 519
Jeff’s special three-bean salad, 210
Mimi San Pedro’s Philippine pansit (fried rice noodles), 670
Shahnaz Ahmad’s keema mattar (Pakistani ground meat), 456
and tomato pasta, fresh, Barbara Urban’s, 657
pecan(s):
Anne Butler’s whiskey cake, 786
crispies, Nonnie Robinson’s, 30
Cynthia Godby McGuiness’s crumbly top crust for pies or cobblers, 698
Dolly’s butterballs, 762
Ella’s lemon glazed tea cakes, 780
Joyce Strickland’s cake brownies, 776
Julie Shafer’s German chocolate layer cake, 810–11
pie, bourbon, Alice Persons’s, 720
praline, Theresa Delphin Morgan’s “Creole Gold,” 771
pralines, Mama Folse’s, 772
Steve Coren’s laced sandwich cookies, 769
Tom O’Connor’s turtle cookies, 751
pepper(s):
Aggie Hejja Geoghan’s paprikás csirke (chicken paprikas), 364
Allen Achterberg’s summer vegetable charlotte, 540–41
Bill McIntyre’s marinated feta, 25
datil, sauce, 5
Dave Umphress’s picalilli, 73
Dorothy Steen’s award-winning pimento cheese dip, 56
Egyptian seder, Ari Feyda’s, 566
Farideh Khoury’s muhammara, 57
green, sauce, shad in, Haitian, Rachele’s, 251–52
Linda Fresina’s vegetable lasagna, 666–67
Lug Poche’s smothered pork chops, 496–97
Maw Maw’s chow-chow, 72
Mrs. Batali’s guinea hen cacciatore, 373
Mrs. Fernandez’s Spanish salt fish, 266–67
pickled, and pork chops, Susan Rosenburg’s, 501
red, flame-charred, –tomato sauce, Jesse Kelly-Landes’s, 651
Sister Marie Antonia’s zucchini relish, 77
smoking for Jesus ministry’s dirty rice, 624–25
stuffed, Ben Herrera Beristain’s, 562–63
sweet and sour zucchini relish, 76
Tía Rosa and Ruth Eichner’s sweet-and-sour carrots, 584
see also chile(s)
pesto and green bean pasta, Cookie Rooney’s, 654
pheasant:
in a blanket, Bill Purdy’s, 378
smoked, mole, Lisa Lawless’s, 374–75
picalilli, Dave Umphress’s, 73
pickles:
bread and butter, Dorothy Kalin’s, 70
green tomato, two sisters’, 71
lime, Manisha Pandit’s, 81
Marya and Otis Baron’s dilly beans with Thai chiles, 79
quick Thai, Jam Sanitchat’s, 78
Shala’s torshi-e litteh (Persian giardiniera), 80
pie crust:
all-butter, Michael Mulligan’s, 696
Anne LaFiandra’s lard crust, 694
Brenda Harmon’s vinegar and butter crust, 695
Claudia’s better than store-bought graham cracker crust, 697
Pie Day Committee’s, 693
pierogi, the Surmas’, 42–43
pies (dessert):
apple, Fay Peterson’s blue ribbon, 711–12
blueberry, Anne LaFiandra’s, 699
bourbon pecan, Alice Persons’s, 720
buttermilk, with blackberry sauce, Barbara J. Duke’s, 733
butterscotch, Karen’s Mama’s, 729
cherry, Charlotte Bero’s, 705–6
chocolate, fried, Tammy Sharp’s, 726
chocolate cream, Nora Ephron’s, 736
coconut cream, fresh, David Hodges’s, 731–32
coconut cream, Helen Myhre’s, 730
crumbly top crust for, Cynthia Godby McGuiness’s, 698
frozen raspberry, Ruth Eichner’s, 700
lemon, Shaker, 735
peach, Coletta Boan’s, 708
pumpkin, layered, Deb Sundstrom’s, 728
rhubarb, Edna Lewis’s, 701
schnitz, Elma Smucker’s, 713
shoo-fly, Carol Wallace’s, 721
sweet potato, Rose McGee’s, 727
transparent, Mason County, 722
pies (savory):
green tomato, Miss Jeanie’s, 538
Henrietta Cosentino’s chard torta, 527
meat, Christy Spackman’s, 509
pimento cheese dip, Dorothy Steen’s award-winning, 56
pineapple:
Thierry’s sautéed fruit in ginger-caramel sauce, 739
and tomatillo salsa, Martha Ojeda-Aguilar Bayer’s, 86
upside-down cake, Sylvie Rowland’s, 821
pine nuts:
Adele Etoch’s stuffed artichokes, 552
Dalia’s Israeli couscous, 647
pistachios:
Anne Rosenzweig’s old-fashioned meat-and-rice loaf, 449
Aunt Kajal’s baaghlava, 715–16
Dalia’s Israeli couscous, 647
pizza, naked, Charlie Shackleton’s, 10–11
plantains:
Ben Herrera Beristain’s stuffed peppers, 562–63
plum-mascarpone tart with oat crust, Elizabeth Miller’s, 707
polenta:
Arthur Zampaglione’s, 618
and olives, seared lamb chops with, Paul Angelo’s, 475
poppy seed torte, Mrs. Vala’s, 794–95
pops, peach, chamomile, and honey: People’s Pops, 687
pork:
Alice Moreira Howe’s feijoada (Brazilian black bean stew), 606
Ann Green’s red beans and rice, 643–44
Arthur Zampaglione’s polenta, 618
bacon-roasted, with prunes, Ivy Henz’s, 494–95
and chicken adobo, Bianca Garcia’s, 502
chops, brined, Mrs. O’Brien’s, 498
chops, smothered, Lug Poche’s, 496–97
chops and pickled peppers, Susan Rosenburg’s, 501
Christy Spackman’s meat pie, 509
Dan the Pig Man’s baby back ribs, 503–5
Diane Cu’s nem nuong (skewered Vietnamese meatballs), 66
George Chew’s justifiably famous ribs, 507
Hawaiian kalua, Roy Balmilero’s, 491
Ila Douglas’s corton pâté, 62
Jam Sanitchat’s satay, 63
jerked, Vernon’s, 493
kalua, lumpia, Kimee Balmilero’s, 49
Ken Bowling’s posole, 621
Lillie Louviere Delphin’s roast while you rest, 488–89
loaf, steamed, Elana Garce’s, 510–11
Maile Nguyen’s bahn xeo (Vietnamese shrimp pancake), 13–14
Max Menendez’s Mexican meatballs, 451
Michelle Comparetti Zeikert’s real Italian meatballs, 452–53
Olga Peters’s Transylvanian goulash, 455
pilau, Minorcan, Teddy Myers’s, 635
red chile, Ermita Campos’s, 508
roast, Cuban, Rita Newman’s, 490
roast, Laurent Roffe’s, 487
Rod Okuno’s green chile, 463
Saj Vang’s Hmong egg rolls, 47–48
shoulder, slow-braised, Lana Chen’s, 492
Thalia’s tamarind-chili chops, 499–500
Tony Tsujikaka’s smoked baby backs and sauerkraut, 506
see also bacon; ham; sausages
port and fig tart with rose glaze, Vivian Richardson’s, 718
posole, Ken Bowling’s, 621
potato chip cookies, Becky Herman’s, 770
potato(es):
Americo Angelo’s world-famous African chicken, 361–62
Armando and Cila Estudante’s Portuguese caldeirada, 236–37
the Bentons’ spring ham and ramp hash, 483
Bill Best’s leather britches (shuck beans), 555
Christy Spackman’s meat pie, 509
Cookie Rooney’s pesto and green bean pasta, 654
crispy, sea bass wrapped in, Daniel’s, 248–49
curry, dry, Sri Lankan, Devan Ganeshananthan’s, 600
Dominic’s Italian-American Niçoise salad, 218
garlic mashed, Michael Chu’s, 590
Henrietta Cosentino’s chard torta, 527
Isabel Morales de Dioguardi’s quinoa a la huancaina, 671
John Pull’s tater tot, 591
the Latke Lady’s latkes, 592
lemon chicken with, Mrs. Lombardo’s, 321
Leni Sorensen’s boligee, 546
Marina Markos Kluter’s Macedonian lamb, 480
Matthew Ronconi’s better than chef salad, 180–81
Michael Hogue’s tajine bil khodar (vegetable tagine), 547
Mona’s iron range pasties, 44
Noelia Rosenthal’s duck with root vegetables, 384–85
pancakes stuffed with bacon, mushrooms, and onion, Cecylia Roznowska’s, 593–94
Peter Stark’s late summer garden braise, 531
pizza (Nonna Concetta’s pizza di patate), 596
Proclamation Crew’s Brunswick stew, 370
roasted, with chestnuts and onions, Laurent Roffe’s, 597
salad, German, northern style (Helga von Schweinitz’s kartoffelsalat), 213
salad, Lee Smith’s, 211
Shem’s marinated Berkeley chips, 51
Skillet Food Truck herbed fries, 598
the Surmas’ pierogi, 42–43
sweet, pie, Rose McGee’s, 727
tortilla, Palmyra Cueva’s, 595
twice-baked truffle, Leslie Scott’s, 588–89
Vivian Richardson’s lentils and roasted vegetables, 604
poultry:
Bill Purdy’s pheasant in a blanket, 378
Donald’s hot-blooded game hens and pepper jelly, 376
Lisa Lawless’s smoked pheasant mole, 374–75
Marcel R. Escoffier’s duck breasts in curried mango sauce, 382–83
Mill Pond Plantation’s beer and bacon quail, 377
Noelia Rosenthal’s duck with root vegetables, 384–85
seasoning, 313
200 years of black duck and dumplings, 380–81
see also chicken; turkey
praline pecans, Theresa Delphin Morgan’s “Creole Gold,” 771
pralines, pecan, Mama Folse’s, 772
prunes:
bacon-roasted pork with, Ivy Henz’s, 494–95
Mame’s dried fruit and almond tart, 719
Ramin Ganeshram’s Trinidadian black cake, 784–85
puddings:
banana, Adrian Miller’s, 742
chocolate, steamed, Allyson Law Kissell’s, 809
corn, Hannah Berman’s, 558
rice, Jeanne Hodesh’s, 744
sticky toffee, Margaret Hathaway’s, 747
pumpkin:
pie, layered, Deb Sundstrom’s, 728
soup, Mavis Lowe’s West Indian, 100
quail, beer and bacon, Mill Pond Plantation’s, 377
quinoa:
-cherry pilaf, Erin Drasher’s, 672
the chile woman’s three sisters chile casserole, 609
a la huancaina, Isabel Morales de Dioguardi’s, 671
rabbit:
grilled, with parsley butter, Sebastien Bonneau’s, 467
smothered, with brown gravy and onions, Guy Hymel Jr.’s, 468
radishes, buttered, Jeff Beil’s, 533
raisins:
Anne Butler’s whiskey cake, 786
Aunt Gladys’s broccoli salad with bacon, 208
Ben Herrera Beristain’s stuffed peppers, 562–63
Carmen Johnson’s chiles rellenos, 532
Commander’s Palace bread pudding soufflé, 745–46
Holly Lane’s best cookie, 754
Jeanne Hodesh’s rice pudding, 744
Lisa Lawless’s smoked pheasant mole, 374–75
Mrs. Pfluger’s sauerbraten, 438–39
Ramin Ganeshram’s Trinidadian black cake, 784–85
Tommy Verdillo’s stuffed escarole, 560
ramp(s):
and ham hash, spring, the Bentons’, 483
and morel sauce, creamy, chicken thighs with, Ramona Padovano’s, 322–23
raspberry(ies):
Dean McCord’s four-berry cobbler, 710
frozen, pie, Ruth Eichner’s, 700
Kathy Farley’s grilled figs, 67
Nova Kim and Les Hook’s wild spring salad, 188
sorbet, Adria Shimada’s, 686
raspberry jam:
Ann Tindell’s seventeenth birthday cake with chocolate, beets, and raspberry glaze, 789
Kate Thomas’s raspberry-filled white chocolate bars, 782
LaVerne’s black raspberry bars, 781
Margit Schott’s Swedish shortbread with jam, 759
ravioli:
squash-filled, Moonstone Farm’s, 663
toasted, Rinaldo Campana’s St. Louis, 50
red snapper:
George Billiris’s tastier snapper, 264
Mrs. Fernandez’s Spanish salt fish, 266–67
Ted Williams’s Fenway chowder, 120–21
relishes:
Dave Umphress’s picalilli, 73
Maw Maw’s chow-chow, 72
zucchini, Sister Marie Antonia’s, 77
zucchini, sweet and sour, 76
rémoulade sauce, 207
rhubarb pie, Edna Lewis’s, 701
rice:
Abeer Abutaleb’s Egyptian beram ruz, 630
and beans (Claudette Eugene’s riz et pois), 641
Carmen Johnson’s chiles rellenos, 532
dirty, smoking for Jesus ministry’s, 624–25
El Tonayense chicken burrito, 367
and fish, Senegalese (Mam Mbye’s Ceebu Jen), 632–34
herbed steamed, Persian (Shanaz Haghanifar’s chelo), 631
Julie Shafer’s risotto with lemon and asparagus, 639
Lonnie Holley’s jambalaya, 626–27
Louise Etoch’s lamb-stuffed grape leaves, 46
Martina Rossi Kenworthy’s risotto al funghi porcini, 638
Mireille Fabius’s riz Djon Djon, 628
Ms. Pina’s Cape Verdean Jagacida, 640
mushroom (Lee Nakamura’s matsutake gohan), 637
pudding, Jeanne Hodesh’s, 744
red, the Geechee girl’s, 622–23
and red beans, Ann Green’s, 643–44
Regina Safdie’s Sephardic stuffed zucchini, 569
Ronnie Morris’s Kensington Plantation chicken pilau, 636
Teddy Myers’ Minorcan pork pilau, 635
with vermicelli, Armenian, Nancy Mehangian’s, 629
wild, and turkey soup, Joseph Bruchac’s, 106
wild, stuffing, mammoth zucchini “roast” with, Nancy Rigg’s, 567–68
wild and brown, salad, Rita Pelligrini’s, 642
risotto:
al funghi porcini, Martina Rossi Kenworthy’s, 638
with lemon and asparagus, Julie Shafer’s, 639
“risotto,” farro, Joseppi’s, 646
rum:
Ramin Ganeshram’s Trinidadian black cake, 784–85
-washed and marinated chicken, Andrea Hutchinson’s, 345
rutabaga(s):
Mona’s iron range pasties, 44
Rick Jarrett’s shepherd’s stew, 477
sake salmon, Dick Yoshimura’s, 292–93
salad dressings:
balsamico vinaigrette, 167
Bloodroot’s sesame and soy dressing, 170
Chris Burrill’s Meyer lemon vinaigrette, 171
Debbie Christensen’s fennel frond–yogurt dressing, 165
Debby Morse’s ranch dressing, 164
Kelly’s green goddess dressing, 163
Mr. Digg’s fine dressing, 173
Nan McEvoy’s walnut-sherry vinaigrette, 168
Rogue Creamery’s best blue cheese dressing ever, 166
Sara Carnochan’s herb salad cream, 162
shallot-thyme balsamic vinaigrette, 183
salads:
Amy’s kilt lettuce, 174
avocado, Suzuki Steinberger’s, 193
beef and watercress, Vietnamese, Chau Tran Smith’s, 222–23
beet, Cynthia Hodges’s luscious, 197
beet and corn, Katherine Dieckmann’s, 196
bread, Padma Priya Venkata’s rustic, 214
broccoli, with bacon, Aunt Gladys’s, 208
chicken, Vietnamese, Gia Ly Quach’s, 221
chipotle Caesar with tequila-cured salmon, 176–78
corn, Paula’s, 194
corn, summer, and crab, Alex Vlack’s, 195
crab, West Indies, Bill Bayley’s, 220
Drew Kime’s iceberg wedges with blue cheese and bacon, 179
Eli’s farro wheat taboule, 212
French lentil, beet, and asparagus, Erin McCleary’s, 209
goat cheese, Alice Waters’s, 184–85
Greek, Sicoutris Family’s traditional, 186
Greek orzo, Sicoutris Family’s, 187
green bean, Kalyn’s, with Greek olives and feta cheese, 191–92
green papaya, Cheng Lor’s Hmong New Year’s, 202
Heather Arndt Anderson’s celeriac rémoulade, 207
Matthew Ronconi’s better than chef, 180–81
Niçoise, Dominic’s Italian-American, 218
olive, Elizabeth Williams’s three-generation, 190
potato, German, northern style (Helga von Schweinitz’s kartoffelsalat), 213
potato, Lee Smith’s, 211
raw artichoke, 205
raw asparagus, with loquat dressing, Paula Ives’s, 189
root vegetable, marinated, Stephen’s, 206
shaking beef cobb, Rob Lamb’s, 182–83
shrimp, rémoulade, Elizabeth Pearce’s, 216
shrimp and avocado, Sakowitz’s Sky Terrace, 215
three-bean, Jeff’s special, 210
the Tipton-Martin sumi, 203
tuna, Indonesian, Kahn’s, 219
warm spinach, with fig-balsamic glaze, Haley Watkins’s, 175
watermelon, Floyd Cardoz’s, 198
wild and brown rice, Rita Pelligrini’s, 642
wild spring, Nova Kim and Les Hook’s, 188
see also slaws
salmon:
on creamy leeks, Ellen Keyes’s, 294–95
Dutch oven, in black and white, Ruth Kendrick’s winning, 409–10
pine-cured, Chan’s, 19
sake, Dick Yoshimura’s, 292–93
slow-cooked, Makah Indian, 290
tequila-cured, chipotle Caesar with, 176–78
salsas:
de tomatillo and pineapple, Martha Ojeda-Aguilar Bayer’s, 86
drunken, Rosa Ojeda Lyons, 87
el chile de Juan Siordia, 87
hot, Mercedes Ojeda Hernandez’s, 86
toasted pasilla chile and sunflower seed, Grandmother Ojeda’s, 85
tomatillo, El Tonayense Taco Trucks, 83
sambal, Azalina’s coconut, 605
sandwiches:
cucumber pudina, Roopa Unnikrishnan’s, 34
Susmita Sharma’s shami sliders, 37–38
tiny Maine lobster rolls à la Waterman’s, 35
see also burgers
satay, Jam Sanitchat’s, 63
sauces:
Bessie’s short rib ragu, 653
datil pepper, 5
flame-charred red pepper–tomato, Jesse Kelly-Landes’s, 651
hard, 809
hazelnut-cashew tarator, 41
hot fudge, Janet Cheechuck’s, 680
Mike Magnelli’s riff on Italian “gravy,” 454
modest red, Miranda Thomas’s, 12
peanut, for satay, 64
peanut caramel, salty, 681–82
Peter’s onion and mushroom gravy, 448
red chile, 8
rémoulade, 207
soy dipping, Sam’s, 283
spiced date-coriander yogurt, 41
spicy, 47–48
sweet and sour, 47–48
tartar, chipotle, Jojo Petty’s, 277
sauerkraut:
-chocolate cupcakes, Scapposse Senior Center’s, 828
Olga Peters’s Transylvanian goulash, 455
and smoked baby backs, Tony Tsujikaka’s, 506
sausages:
Alice Moreira Howe’s feijoada (Brazilian black bean stew), 606
Angelina Avellar’s Portuguese kale soup, 117
Ann Green’s red beans and rice, 643–44
Arthur Zampaglione’s polenta, 618
circa 1776 Beacon Hill chestnut stuffing, 390
Hilda Minter’s spicy escarole, 529
Leah Chase’s famous gumbo des herbes, 414–15
Lonnie Holley’s jambalaya, 626–27
Polk family black-eyed pea and mustard greens soup, 118
Ruth Fertel’s Plaquemines parish oyster dressing, 396
Teddy Myers’s Minorcan pork pilau, 635
scallops:
Boombastic’s, 245
Ted Williams’s Fenway chowder, 120–21
schnitzel with paprika cream and dumplings, Helena Litke’s, 461
schnitz pie, Elma Smucker’s, 713
sea bass:
braised, Mrs. Sun’s New Year’s, 250
Carrie Wiener’s Alsace to Mississippi white fish, 270–71
Mam Mbye’s Ceebu Jen (Senegalese fish and rice), 632–34
wrapped in crispy potato, Daniel’s, 248–49
seafood. See fish; shellfish
sesame and soy dressing, Bloodroot’s, 170
sesame seeds:
Lisa Lawless’s smoked pheasant mole, 374–75
Ruth Kendrick’s winning Dutch oven salmon in black and white, 409–10
Suzuki Steinberger’s avocado salad, 193
the Tipton-Martin sumi salad, 203
seven-minute icing, 819
7UP ham, 486
shad in green pepper sauce, Haitian, Rachele’s, 251–52
shallot:
crispy, and ricotta pasta, Betty Keller’s, 659
and lentil dumplings, spicy, Azalina Eusope’s, 605
-thyme balsamic vinaigrette, 183
shellfish:
Acadian mussels, 300
Boombastic’s scallops, 245
Debra Ramirez’s Guatemalan tapado, 238–39
K.D. Copeland-Baum’s braised Laotian fish, 232
Mike DiMuccio’s Rhode Island fried calamari, 17
Pat McQuillister’s adobong pusit (tangy Filipino squid), 286
Ted Williams’s Fenway chowder, 120–21
Xinh’s mussels in curry sauce, 299
see also clam(s); crab; lobster; oyster(s); shrimp
sherbet, strawberry buttermilk, 678
shoo-fly pie, Carol Wallace’s, 721
shortbread:
Joe Castiglione’s, 750
Swedish, with jam, Margit Schott’s, 759
shortcake, strawberry, Dean McCord’s, 702
shrimp:
Anthony “Tadon” Miletello’s stuffed mirliton, 561
and avocado salad, Sakowitz’s Sky Terrace, 215
barbecued, the one and only, ever-evolving, legendary, 261–62
Cecil Lapeyrouse’s corn maque choux soup, 138–39
Creole, 259–60
Debra Ramirez’s Guatemalan tapado, 238–39
dip, the Piping and Marching Society of Lower Chalmers Street, 60
Karen Stevenson’s cioppino, 287
Lonnie Holley’s jambalaya, 626–27
Maile Nguyen’s bahn xeo (Vietnamese shrimp pancake), 13–14
Mary Shaw’s vacant lot tomato dinner, 537
Saigon-Biloxi, Peter’s, 263
salad rémoulade, Elizabeth Pearce’s, 216
Teddy Myers’s Minorcan pork pilau, 635
Vispal’s crab dumpling and rice vermicelli soup, 122
slaws:
fennel, with orange, cumin, and chilies, Gena Caldrone Tsongas’s, 204
red, Dan Huntley’s, 200
Sharon Capp’s classic coleslaw, 201
sliders, shami, Susmita Sharma’s, 37–38
snapper. See red snapper
sorbet, raspberry, Adria Shimada’s, 686
soufflé, bread pudding, Commander’s Palace, 745–46
soups:
almond-flour “matzo” balls, 108
asparagus, Luke Pyenson’s, 124
avocado, cold, Joan Churchill’s, 126
Barbara Tropp’s Chinese chicken broth, 102
bean, John Coykendal’s filibuster, 115–16
beef and barley, Sharon Martinelli’s Italian, 95
beef vegetable, baked, Aunt Tati’s, 96–97
black-eyed pea and mustard greens, Polk family, 118
Carolyn Young’s chestnut bisque, 140
chicken noodle, Marianne Faso’s, 104–5
corn maque choux, Cecil Lapeyrouse’s, 138–39
crab dumpling and rice vermicelli, Vispal’s, 122
Danny’s spring chicken and dill noodles, 314–15
Dick Bridges’s lobster chowder, 229
fava bean, chilled, with mint and lemon oil, Linda Hillel’s, 127
fresh pea, Véronique Nguyen’s cold and frothy, 125
garlic, for gringos, Dan Ansotegui’s Basque, 112
green wheat kernel (Pamela Gurock’s gruenkern soup), 101
hot and sour, Faith Kramer’s, 103
John Cope’s dried corn chowder, 136–37
kale, Angelina Avellar’s Portuguese, 117
Katarina Longhofer’s chicken and butterballs, 368–69
Kate’s compost social, 132
Mrs. Nguyen’s America the beautiful pho, 91–93
mushroom, Fayrene Sherritt’s Hungarian, 135
Olga Napolilii’s borscht, 94
peanut, Kavanah Ramsier’s tidewater, 114
Persian meatball (Mrs. Hassid’s gundi), 110
Persian noodle (Homa Movafaghi’s ashe reshteh), 98–99
pumpkin, Mavis Lowe’s West Indian, 100
Rayna Green’s barbecued matzo balls, 109
red lentil, Leila Abu-Saba’s Egyptian, 119
spring beach, Alix Shulman’s, 123
Ted Williams’s Fenway chowder, 120–21
tomato, Rita Nader Heikenfeld’s approximately Campbell’s, 129
tortilla-lime, Simca Horowitz’s, 111
Valeria Ponte’s white minestrone, 134
vegetable, Hal & Mal’s, 113
vermicelli, with chard (Isabel Caudillo’s fideo), 130–31
wedding, Rosalie Harpole’s, 107
wild rice and turkey, Joseph Bruchac’s, 106
see also stews
soy dipping sauce, Sam’s, 283
spice mixes:
Cajun fish rub, 242
Gabe’s spicy fish rub, 241
poultry seasoning, 313
spinach:
after the spinach festival, Jill Wendholt Silva’s, 521
Erin Drasher’s quinoa-cherry pilaf, 672
German-style, Marge Klindera’s, 520
Mama Fresina’s lasagna, 664–65
oysters Rockefeller-style, 21
Peter Stark’s late summer garden braise, 531
salad, warm, with fig-balsamic glaze, Haley Watkins’s, 175
spoonbread, rich, Kay Rentschler’s, 614
spreads:
Ila Douglas’s corton pâté, 62
Molly’s be-still-my-heart chopped chicken liver, 61
squash:
acorn, apple-baked, Dena Young’s, 587
Anthony “Tadon” Miletello’s stuffed mirliton, 561
casserole, Southern, Maureen Walther’s, 536
the chile woman’s three sisters chile casserole, 609
Deb Sundstrom’s layered pumpkin pie, 728
-filled ravioli, Moonstone Farm’s, 663
green chili cholent, 406–8
Joseppi’s farro “risotto,” 646
molten, tian, Joann Calhoon’s, 586
Norma Naranjo’s tamales, 6–8
summer, salted, Maya Lachlan’s, 535
Valeria Ponte’s white minestrone, 134
Vuth Ouk’s samlor kor ko (Khmer vegetable ragout), 571
yellow, and tomatoes, brick chicken with, Zach and Clay’s, 342
see also pumpkin; zucchini
squid:
Debra Ramirez’s Guatemalan tapado, 238–39
Filipino, tangy (Pat McQuillister’s adobong pusit), 286
Mike DiMuccio’s Rhode Island fried calamari, 17
stews:
Armando and Cila Estudante’s Portuguese caldeirada, 236–37
black bean, Brazilian (Alice Moreira Howe’s feijoada), 606
Brunswick, Proclamation Crew’s, 370
chicken, Persian (Mahin Rajabi’s khoreshte fesenjan), 357
chicken and artichoke, Greek, with avgolemono, 318–19
chicken and green chile, Southwest, Mika Garnett’s, 328
Debra Ramirez’s Guatemalan tapado, 238–39
eggplant, Persian (Mitra Stricklen’s khoresht bademjoon), 548
green chili cholent, 406–8
Gwen Tabor’s African lamb tagine with sweet tomato jam, 478
Karen Stevenson’s cioppino, 287
Ken Bowling’s posole, 621
Mico and Josip Jakšic’s Croatian venison gulaš, 471
Olga Peters’s Transylvanian goulash, 455
rooster, Bubba Frey’s famous, 371–72
shepherd’s, Rick Jarrett’s, 477
sticky toffee pudding, Margaret Hathaway’s, 747
strawberry(ies):
buttermilk sherbet, 678
Dean McCord’s four-berry cobbler, 710
shortcake, Dean McCord’s, 702
striped bass:
alla vassa, Joseph Agresta’s, 246
Armando and Cila Estudante’s Portuguese caldeirada, 236–37
Bluegrass bass with Kentucky caviar, 273
strudel, apple, Thelma Levenberg’s, 714
stuffings and dressings:
cayenne cornbread dressing, 395
circa 1776 Beacon Hill chestnut stuffing, 390
Mollie Shimelovich Chester’s turkey stuffing, 391
Ruth Fertel’s Plaquemines parish oyster dressing, 396
sturgeon, roasted lemon, Pat Densmore’s, 280
sunflower seed and toasted pasilla chile salsa, Grandmother Ojeda’s, 85
sweet potato(es):
Michael Hogue’s tajine bil khodar (vegetable tagine), 547
pie, Rose McGee’s, 727
swordfish:
macadamia-crusted, Dallyn Leiniani Duggan’s, 281
rolls, Annette Di Nunzio’s, 282
taboule, Eli’s farro wheat, 212
tacos, Swiss chard (Melissa Guerra’s tacos de acelgas), 528
lamb, with sweet tomato jam, African, Gwen Tabor’s, 478
vegetable (Michael Hogue’s tajine bil khodar), 547
tamales, Norma Naranjo’s, 6–8
tamale-stuffed turkey, Texas, Francis Butler’s, 392
tamarind-chili chops, Thalia’s, 499–500
tangerine, Pixie, cookies, Anne Friend Thacher’s, 764
tarts:
apple, the Brack family shoebox, 724–25
Bananas Foster, Haley Scott’s, 737
caramelized onion and feta, Georgie’s little, 27
dried fruit and almond, Mame’s, 719
fig and port, with rose glaze, Vivian Richardson’s, 718
Katherine Thundercloud’s tundra picker’s, 572
Maggi Smith Hall’s Minorcan fromajardis, 4–5
mascarpone-plum, with oat crust, Elizabeth Miller’s, 707
tea-brined batter-fried picnic chicken, lackberry Farm’s, 332
tequila-cured salmon, chipotle Caesar with, 176–78
tofu:
Faith Kramer’s hot and sour soup, 103
Jam Sanitchat’s satay, 63
Mr. Zanger’s vegetarian chili, 544–45
Roli Khare’s nouveau saag paneer, 522
Susan Shirk’s turkey mapo doufu, 397
tomatillo(s):
el chile de Juan Siordia, 87
Lisa Lawless’s smoked pheasant mole, 374–75
and pineapple salsa, Martha Ojeda-Aguilar Bayer’s, 86
salsa, El Tonayense Taco Trucks, 83
tomato(es):
Alex Vlack’s summer corn and crab salad, 195
The Alvarezes’ pollo criollo (home-style chicken), 356
Annette Di Nunzio’s swordfish rolls, 282
Ari Feyda’s Egyptian seder peppers, 566
Arthur Zampaglione’s polenta, 618
Barbara Rush’s zucchini casserole, 564
-braised artichoke hearts, Grace Brucato’s, 553
Carmen Johnson’s chiles rellenos, 532
creamed, with biscuits, the Davis family’s, 539
Creole shrimp, 259–60
datil pepper sauce, 5
Dave Umphress’s picalilli, 73
dinner, Mary Shaw’s vacant lot, 537
el chile de Juan Siordia, 87
Eli’s farro wheat taboule, 212
–flame-charred red pepper sauce, Jesse Kelly-Landes’s, 651
fried, Bernie’s peelers with, 253
goat cheese, and arugula, chicken paillards with, Cat Sentz’s, 330
Grandmother Ojeda’s toasted pasilla chile and sunflower seed salsa, 85
green, pickles, two sisters’, 71
green, pie, Miss Jeanie’s, 538
Isabel Caudillo’s fideo (vermicelli soup with chard), 130–31
jam, sweet, African lamb tagine with, Gwen Tabor’s, 478
kachumbari (Kenyan coleslaw), 74
Kalyn’s green bean salad with Greek olives and feta cheese, 191–92
Karen Stevenson’s cioppino, 287
Kurt Spiridakis’s oven-roasted eggplant, 543
Leni Sorensen’s boligee, 546
Maw Maw’s chow-chow, 72
Melissa Guerra’s tacos de acelgas (Swiss chard tacos), 528
Mercedes Ojeda Hernandez’s hot salsa, 86
Miranda Thomas’s modest red sauce, 12
Mrs. Batali’s guinea hen cacciatore, 373
Mrs. Fernandez’s Spanish salt fish, 266–67
not Uncle Rocco’s tuna, 284–85
Padma Priya Venkata’s rustic bread salad, 214
and peas pasta, fresh, Barbara Urban’s, 657
Rosa Ojeda Lyons drunken salsa, 87
Simca Horowitz’s tortilla-lime soup, 111
slow-roasted, 192
soup, Rita Nader Heikenfeld’s approximately Campbell’s, 129
Teddy Myers’s Minorcan pork pilau, 635
Sicoutris Family’s Greek orzo salad, 187
Sicoutris Family’s traditional Greek salad, 186
Vito Zingarelli’s remarkable peasant pasta, 649–50
and yellow squash, brick chicken with, Zach and Clay’s, 342
torta, chard, Henrietta Cosentino’s, 527
tortilla, potato, Palmyra Cueva’s, 595
tortilla(s):
El Tonayense chicken burrito, 367
Kiko Guerra’s norteño fajita, 424–25
-lime soup, Simca Horowitz’s, 111
Melissa Guerra’s tacos de acelgas (Swiss chard tacos), 528
Pat Atteberry’s King Ranch chicken, 351–52
trout, campfire, Jodi Fouch’s, 269
truffle potato, twice-baked, Leslie Scott’s, 588–89
tuna:
Dominic’s Italian-American Niçoise salad, 218
loin, Sichuan, Sam Popkin’s, 283
not Uncle Rocco’s, 284–85
salad, Indonesian, Kahn’s, 219
turkey:
cider-brined grilled, Dr. Starkloff’s, 393
deep-fried, Cajun, Janet Trent’s award-winning, 394–95
mapo doufu, Susan Shirk’s, 397
Mrs. Hassid’s gundi (Persian meatball soup), 110
Regina Safdie’s Sephardic stuffed zucchini, 569
roast, modern, Kathleen Curtin’s, 387–88
tamale-stuffed, Texas, Francis Butler’s, 392
wild, buttermilk-marinated, Aunt Vestula’s, 389
and wild rice soup, Joseph Bruchac’s, 106
turnips:
Michael Hogue’s tajine bil khodar (vegetable tagine), 547
Stephen’s marinated root vegetable salad, 206
Vivian Richardson’s lentils and roasted vegetables, 604
tzatziki dip, Ourania Kallas’s Yia Yia’s weekend, 54
vanilla:
ice cream, Thomas Jefferson’s, 676
icing, 827
varnishkes, kasha, Janet Crain’s, 673
veal:
Anne Rosenzweig’s old-fashioned meat-and-rice loaf, 449
Arthur Zampaglione’s polenta, 618
Helena Litke’s schnitzel with paprika cream and dumplings, 461
Michelle Comparetti Zeikert’s real Italian meatballs, 452–53
Milanese, Mamie Meyer’s, 460
Mr. Meatloaf’s personal favorite, 447
Mrs. Hassid’s gundi (Persian meatball soup), 110
vegetable(s):
beef soup, baked, Aunt Tati’s, 96–97
lasagna, Linda Fresina’s, 666–67
Pech Khunn’s spring pot au feu, 316–17
ragout, Khmer (Vuth Ouk’s samlor kor ko), 571
root, marinated, salad, Stephen’s, 206
soup, Hal & Mal’s, 113
summer, charlotte, Allen Achterberg’s, 540–41
tagine (Michael Hogue’s tajine bil khodar), 547
Valeria Ponte’s white minestrone, 134
see also specific vegetables
venison:
gulaš, Croatian, Mico and Josip Jakšic’s, 471
loin with savory wine sauce, bow hunter’s, 469–70
vinaigrettes:
balsamico, 167
Meyer lemon, Chris Burrill’s, 171
shallot-thyme balsamic, 183
walnut-sherry, Nan McEvoy’s, 168
vinegar and butter crust, Brenda Harmon’s, 695
walnut(s):
Ben Herrera Beristain’s stuffed peppers, 562–63
Carmen Johnson’s chiles rellenos, 532
cookies, Greek (Peggy McClanathan’s melomakarona), 768
Cynthia Godby McGuiness’s crumbly top crust for pies or cobblers, 698
Dolly’s butterballs, 762
Farideh Khoury’s muhammara, 57
Gaynelle Tillet’s fig cake, 787–88
Hertha Gall’s chocolate mint bar brownies, 777
Mahin Rajabi’s khoreshte fesenjan (Persian chicken stew), 357
Mary Hill’s Mississippi mud cake, 805
Mrs. Vala’s poppy seed torte, 794–95
Tomas Obraitis’s Armenian mackerels, 247
Tommy Verdillo’s stuffed escarole, 560
watercress:
and beef salad, Vietnamese, Chau Tran Smith’s, 222–23
Nova Kim and Les Hook’s wild spring salad, 188
watermelon salad, Floyd Cardoz’s, 198
whiskey cake, Anne Butler’s, 786
white chocolate bars, raspberry-filled, Kate Thomas’s, 782
whoopie pie, real Downeast, 803–4
wild rice:
and brown rice salad, Rita Pelligrini’s, 642
stuffing, mammoth zucchini “roast” with, Nancy Rigg’s, 567–68
and turkey soup, Joseph Bruchac’s, 106
yogurt:
blood orange cake, Kristen Hortenbach’s, 820
–fennel frond dressing, Debbie Christensen’s, 165
Ourania Kallas’s Yia Yia’s weekend tzatziki dip, 54
spiced date-coriander, 41
Susmita Sharma’s shami sliders, 37–38
zucchini:
Allen Achterberg’s summer vegetable charlotte, 540–41
casserole, Barbara Rush’s, 564
Dalia’s Israeli couscous, 647
Didi Rea’s favorite pasta, 656
Linda Fresina’s vegetable lasagna, 666–67
mammoth, “roast” with wild rice stuffing, Nancy Rigg’s, 567–68
Norma Naranjo’s tamales, 6–8
Peter Stark’s late summer garden braise, 531
relish, Sister Marie Antonia’s, 77
relish, sweet and sour, 76
roasted, Provençal, Jasmin Evans’s, 534
Sephardic stuffed, Regina Safdie’s, 569
Valeria Ponte’s white minestrone, 134