From LIFE Picture Cook Book, 1958. A great idea I've never thought of before. 🎉 🧀 🥔 🎉 🧀 🥔 __________________________ __________________________ Said chips are in the blue bowl lower left between the two dips. CHEESED POTATO CHIPS Potato Chips Grated Parmesan cheese Spread potato chips on a baking sheet and sprinkle with parmesan cheese. Bake in a hot oven (400°) for 5 minutes or until piping hot. 🎉 🧀 🥔 🎉 🧀 🥔

Three new recipes presented today with my friend Ben Aaron on PIX11's "New York Living" to celebrate National Cheese Day (June 4, 2026)! 🧀 🧀 🧀 Three cheesy recipes for your next summer party. Click on the gif below to go to the segment. __________________________ Mini Wasabi-Feta Balls Makes about 60 balls Bite-sized cheese balls for your next Japanese party! 16 ounces Philadelphia cream cheese, softened 12 ounces crumbled feta 1/3 cup plain 5% yogurt 1 1/2 ounces finely m

From McCall's Great American Recipe Card Collection, 1973. CALIFORNIA SALAD BOWL 1 medium avocado 4 cups bite-size pieces romaine 2 cups bite-size pieces Boston lettuce 2 cups watercress sprigs, stems removed 2 cups bite-size pieces chicory 1 stalk Belgian endive, sliced crosswise ½ cup sliced green onions 1 medium red pepper, cut in rings 1 can (3 7/8 oz) pitted ripe olives, drained (3 7/8 ??) 1 can (2 oz) anchovy fillets, drained 1 cup SAUSALITO FRENCH DRESSING (below) Sto

From 1971, here's a straightforward recipe for Japanese sukiyaki, for the American home cook. 🥩 🥬 🥜 🧅 🍲 🇯🇵 ©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan. SUKIYAKI Ingredients: ½ pound spinach 8 leeks, white parts only 2 onions ½ cup mushrooms celery stalks 10 ounces bamboo shoots 1 pound 5 ounces slightly marbled beefsteak 3 tablespoons peanut oi

From 100 Ways to Be Original in all your Cooking . Lea & Perrins, circa 1965. The low-cal way! A few notes from the editor: To brown the chops, I would be inclined to use canola, not olive oil, and I expect 1/3 cup might be better than 1/4. I would then carefully remove most of the remaining oil from the skillet (leaving about a tablespoon) so could soften the green pepper and onion for about 4 minutes (then add remaining ingredients, etc). I would double the consommé, rather

This is surely one of my most favorite things. So fast, so easy, so reliable, so TASTY and crispy and perfect every time. Below is what I call my " Le Rouquet Special," after a simple plate of Chicken Milanese and spaghetti they serve at a charming café snack bar on the Left Bank in Paris. Knorr Fix is ideal for whipping up this yummy plate in no time. 🇩🇪 🍗 🍝 🫛 🥘 🍋 Order yours here ! Here's the back of the package. It's a German product but never fear, I've translat

Maître d'Hôtel sauce is an early 20th century recipe I rediscovered in a cookbook I have in my kitchen here in New Orleans. From The Creole Kitchen Cookbook , Virginia M. Cooper, 1946 printing. The book includes outdated cultural references one would not see today. The recipes nevertheless are appealing and sturdy. Here is how this one might look. The attractive cover. I like that the book was printed in San Antonio, where I went to junior high, high school, and college. Nayl

From The Celebrity Cookbook , 1966, compiled by Dinah Shore. Sounds good, Natalie! (The tomato juice is a unique addition). Beef Stroganoff 2 lbs. sirloin beef cut in thin strips 3/4 cup batter 3 medium chopped onions 1/2 lb. can button moshrooms 1 cup tomato juice 1/2 cup water 3/4 cup sherry 1 cup of sour cream Salt Pepper Flour Dredge meat in flour. Brown quickly in half of the butter. Remove meat from skillet and add remaining butter. Add onions and mushrooms. Cook 5 minu

Cento marinated mushrooms are indubitably one of my very favorite things. I consume jars and jars of these every year! They are great as part of an antipasto appetizer tray, and perfect with a tart and tangy Italian vegetable salad. Robért Fresh Market here in New Orleans also makes their own delectable marinated mushrooms, but if I'm not near a Robért's, Cento is always the winner! Cento makes an endless number of other delicious products as well. If you're not near a groce

First time on the internet! From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook! Chinese Restaurant Almond Cookies Makes 30 cookies 2 1/2 cups unbleached all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon salt 1 cup lard or shortening, room temperature, in 1/2-inch pieces 1 large egg 1 teaspoon almond extract 30 whole toasted almonds 1 egg white

A New Orleans white tablecloth restaurant staple, originating at Antoine's restaurant in 1889. This recipe is from a cookbooklet put out by the New Orleans Public Service Middle South Utilities System in 1971. Positively aphrodisiacal! (Is that a word? hehe) 🦪 🦪 🦪 The well-used cover. Somebody's pen must not have been working! 🦪 🦪 🦪 The recipe! 🦪 🦪 🦪 OYSTERS ROCKEFELLER Serves 6: ½ package frozen chopped spinach 6 green onions 2 stalks green celery 1/3 bunch parsley

Beef "Olives”, from Good Housekeeping , London, 1957 🥩 🧅 🥕 🥔 🫛 🥩 🧅 🥕 🥔 🫛 " A beef olive is a traditional British/Scottish dish of thin beef slices rolled around a savory stuffing (like sausage, breadcrumbs, herbs, or haggis), tied into a small, olive-like shape, then browned and braised in a rich sauce . Despite the name, it contains no actual olives; the term refers to the final shape, with similar stuffed meat rolls found in many cuisines, known as involtini in I

I dived deep into the history of Walt's favorite foods and, sure enough, chili and beans was probably his favorite. Like Elizabeth Taylor, he was very fond of the chili from Chasen's restaurant in Los Angeles. Walt liked rib-sticking, all-American style fare such as fried chicken and steak (see the handwritten list of his favorites below). In the meantime, here's a chili and beans recipe Jane Weeks Martin included in her 1963 celebrity cookbook, "Cooking As You Like It." Walt

This recipe combines solid family nutrition with creativity. One of my favorite duets. 🥩🚂 🌽 🥕🥩🚂 From 100 Ways to Be Original in all your Cooking . Lea & Perrins, circa 1965. The appealing front cover. 🥩 🌽 🥕 🚂 The recipe! I have not tested it personally but it appears to me to be pretty solid. I would definitely opt for high quality instant potatoes in your favorite flavor. Meat Loaf Train SERVES 8-10 Just the dish to enchant the youngsters at any party. 1½ pounds g

Black-eyed peas are the leading good luck charm for a healthy and happy Southern New Year. Unlike Hoppin' John, this version, which got its start in Dallas as "Texas Caviar," is served cold, and is about as delicious as a salad can be. Pair with cornbread, which represents gold, and you've got a combo perfect for good luck in the New Year. In the South, pork, cabbage, or collards can also be part of the lucky menu. 🍯 🌽 🍞 🍯 🌽 🍞 🍯 🌽 🍞 "In With the New" Black-Eyed Pea S

A tasty alternative to turkey or ham! Merry Christmas! 🎅🏻 🦌 🎁 🎄 🌟 ❄️ 🔔 🐷 From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook! The Christmas Pork Makes 8 servings 1 cup Port wine 1 medium shallot, minced 1/4 cup apple cider vinegar 1 tablespoon light brown sugar 2 cups dried apricots, divided 3/4 cup dried cranberries 3/4 cup pitted prunes 3 pound bonele

Here are the latest exciting recipes from my treasure box, " The 2 in 1 International Recipe Card Collection for Mixed Drinks and Hors D'Oeuvre ." (Random House, 1977). Red wine with brandy? Yes please! Not to mention an "easy" holiday smorgasbord. Take it away, Scandinavia! 🇩🇰 🇳🇴 🇸🇪 🇫🇮 🇩🇰 🇳🇴 🇸🇪 🇫🇮 🇩🇰 🇳🇴 🇸🇪 🇫🇮 Glug, glug . . . glögg !! How I love herring, smoked salmon, lobster . . . well, the whole dang smorgasbord! 🇩🇰 🇳🇴 🇸🇪 🇫🇮 🇩🇰 🇳🇴 🇸🇪

💒 😳 🤦🏼‍♀️ 🥂🥩 💒 😳 🤦🏼‍♀️ 🥂🥩 It's Vertigo Night! In the movie, Madeleine/Judy loves to dine at Ernie's Restaurant in San Francisco. I'm proud to bring you an authentic steak recipe from the legendary establishment, from roughly the same time as the 1958 film. Published by Doris Muscatine in 1963, it's called Entrecote de Boeuf Lucius Beebe au Poivre (try saying that three times fast). It certainly might be what Judy is referring to when she says: "I'm going to have

I have six in my fridge but one tops them all! ✅ 🍯 ✅ 🍯 ✅ 🍯 ✅ 🍯 ✅ 🍯 ✅ 🍯 Of course I have a bottle of the great American classic. I have several recipes that call for nothing less than (next to Grey Poupon) perhaps the most recognized mustard there is. I love all things Schaller & Weber. I regularly shop there on my way to or from meetings on the upper east side of Manhattan. This horseradish mustard is mustard first, horseradish second, and includes sugar and spices just

Presenting . . . my new "Thanksgiving Budget Survival Guide!" I am asked by money-managing and other recipe websites to assemble ideas like this around the Turkey Day time of year, so here we go . . . 🦃 🆘 💰 🦃 🆘 💰 🦃 🆘 💰 🦃 🆘 💰 🦃 🆘 💰 🦃 🆘 💰 Plan ahead. Prices on food and related supplies go up as you get closer to Turkey Day because demand increases, so stores can charge more. There may be an overload or breakdown in the supply chain which drives costs up. Plann