Recipes

Did you know that six species of grains have been used by man for many millennia? In ancient times when man first turned from nomadic to settled life because he had learned how to grow food, he raised millet, oats, barley, and wheat.

I am very partial to stews, soups, and chowders, and I have spent considerable time in evolving this recipe. This is due notice that this beef stew recipe supersedes any previous material I have written on the subject. I don't believe there's anything so basically wrong with our nation that more stews of this caliber will not correct it.

Ordinarily, I'm not a chiffon pie man. No sense in an airy, fluffy chiffon pie if you can have a mouthful of genuine fruit. But this pie, from the Woodbine Cottage in Sunapee, N.H., is different.

Today's recipe, baked limas with sausage, is a delicious, hearty combination. A man can make a meal on it and know he has foddered well.

There are 57-plus varieties of salad dressings, and some citizens I know are unconscionably stubborn about insisting that theirs is indisputably the world's best. I’m not going to be contumacious about it; all I am saying is that after testing and messing around with a few dressings, I know that this is the best one discovered to date.

This basic recipe for oyster stuffing, or dressing, for a holiday turkey came from Sidney Snow's syndicated column, "Three Meals a Day," printed in The Star in 1935.

February is the shortest month, right? Then why does it seem to have about three times as many days as June? "See you in April" and "Reopening in Spring" signs are taped to the windows of depressingly empty shops and restaurants all over the South Fork. And even when you find a place whose doughty owners are sticking it out, you find yourself in a crowd of three customers, or uncomfortably aware of being at the only other occupied table in a restaurant.