Lots of the tried and true recipes, 1957-style. Truth be told, not much has changed! A useful little cookbooklet from The Culinary Arts...

Festive Foods For Family Fun: Fun to Fix and Fun to Feast, Wisconsin Gas Company, 1966 For Finer Family Living . . . Gas Makes the Big...

Festive Foods for Four Seasons, Milwaukee Gas Light Company, 1964 It IS a festive little cookbooklet. What it really has going for it are...

One of Betty's spiral-bound charmers. Highlights from the Christmas chapter include: door decor, wreaths, tree-trimming, a "cooky" swap...

One ring to rule them all. A nod to the zany ring molds of yore, this gala treat has a velvety texture and exciting, full-flavored pizzazz! It's how you handle a hungry crowd. It's not an advanced recipe, but it takes a little focus and commitment. I promise you'll have fun cooking it up and your party will all go "yum!" when they dig in to this gorgeous dinner spectacular. This recipe is a website exclusive. You might see it in an upcoming cookbook! Meanwhile, there are doze

Cook it right! Monitoring the temperature of meat and poultry as you cook is a sure way to avoid overcooking and make sure you've cooked...

Ruth M. Malone, also known as "The Cook Book Lady," was Food Editor of Holiday Inn Magazine. She put this bestseller together featuring...

Hostess Cookbook?! Hey, what about us hosts? In 1967 the idea that the male of the species might be the one having friends over for the...

Compiled by Edna Beilenson. Pictures by Vee Guthrie. "Casserole cooking is easy as pie—A party is born in the wink of an eye!" This is...

Full title: The Ford Treasury of Favorite Recipes from Famous Eating Places If you've perused the pages of my cookbook you've noticed I'm...

How to cook a steak on the stove like a boss. Buy the best quality cuts you can get. Steaks are like shoes, you get what you pay for. My...

I mean, who can resist a 1 1/2 hour Gourmet Casserole, that uses not one, but TWO kinds of "cream of" canned soups? You even got yourself...

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! Creole Crawfish 'n Cornbread Dressing Makes 10 to 12 servings This crawfish, andouille and cornbread dressing is great with a lot of mains besides turkey, all year long. I love it with a big broiled pork chop and buttery petits pois. The pickled vegetables add a tangy Sicilian touch. The slicing and dicing

Sou Chan was a Chinese immigrant who made it big in the Big Apple where, for forty years on the corner of 7th Avenue and 52nd Street, he...

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...

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 new cookbook! A rib-sticking treat for game day. The third lime's a charm! Great with my Belle Reve Honey Cornbread from the Comfort Food and Thanksgiving-themed sections of this site . I'd file this chili recipe under Texas too but this chili's got beans, which is a big Texas no-no! 🤠 Three Lime Chili Makes 8 to 10 servings 2 ta

From Wikipedia: Corbitt authored numerous cookbooks and was the first woman to receive the Golden Plate Award, the highest honor in the...

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...

From Hawaii Cook Book, 150 Island Recipes and Luau Favorites, Don Fitzgerald, 1965 Four words: peanut oil for frying. I'm sold! KOWLOON...

From The Encyclopedia of Cajun & Creole Cuisine, by Chef John D. Folse of Lafitte's Landing Restaurant, 1983 A note from Mr. Brian: I...