Once there was a steak called Salisbury! Dr. James Salisbury, that is. He famously prescribed a medicine he oh-so-charmingly called “muscle pulp of beef.” Jail. Immediately. I’ve improved the prescription: mushrooms, caramelized onions and a flavor-packed Café de Paris gravy. Take two helpings and call me in the morning! For more stories and recipes follow my Once Upon a Menu series on Instagram, Facebook, and TikTok @theinfinitefeast. 🥩 🥚 🧅 🍄‍🟫 🍾 🌿 🥩 🥚 🧅 🍄‍🟫 🍾

From Leone's Italian Cookbook, by Gene Leone (pictured below), 1967. 🍝 🇮🇹 🍝 🇮🇹 🍝 🇮🇹 Manicotti This favorite dish was often enjoyed by my very good friend—and a fine artist—Willard Mullin. 3 cups sifted all-purpose flour 4 eggs 4½ tablespoons cold water Pinch of salt 1 tablespoon olive oil Stuffing for Manicotti (see below) 3 cups Meat Sauce (page 91) ¼ cup grated Parmesan cheese Place flour on a pastry board and make a well in the center. Break the eggs into the well

Did you know the "Coney" dog wasn’t created in Coney Island? Sorry, New York! This recipe was cooked up by Greek and Macedonian immigrants in the Midwest. It's all about the "Coney" sauce — finely crumbled beef, warm spices, made to top a hot dog, and finished with yellow mustard and diced white onions. Hot Diggity! For more stories and recipes follow my Once Upon a Menu series on Instagram, Facebook, and TikTok @theinfinitefeast. 🌭 🌭 🌭 🌭 🌭 Coney Island Hot Dog (with "C

From The Hungry Man’s Outdoor Grill Cookbook, 1958. 🔥 🍔 🌭 🥬 🐷 🥗 Look, it's Shiva, or Vishnu of the Grill! I love this illustration. The whimsical cover. 🔥 🍔 🌭 🥬 🐷 🥗 Burgers are thrifty! Or at least they were in 1958. Here's the BBQ sauce mentioned on the above page. Cheesy! 🍔 (And don't be afraid of MSG - I use Maggi actually and love it.) No special skill required! 🌭 🌭 🌭 Broil that ham! 🐷 Yes please . . . 🥬 It's a man's salad! 🥗 Happy grilling !!! 🔥 �

What do "City Chicken," and "Chicken of the Sea" have in common? There's no chicken! Welcome to my series, Once Upon A Menu. Back when chicken cost more than other meats, people skewered pork cubes to look like drumsticks and fake their way to a fancy dish. A hundred years later, we're still making it, regardless of the budget. You would encounter this treat in cities all across the the midwest. It's not tuna, it's not chicken, just lots of flavor! For more stories and easy-

For Open-Faced Sandwiches! 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 🥪 The first photograph below (which I made into a moving gif) is from the SAS Smörgåsbord cookbooklet, 1965. The recipe ideas below that are from The 1,000 Fabulous Sandwiches Cookbook, also 1965. These ideas for Danish smørrebrød are indeed wonderful. Partake! 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 Beef Béarnaise and Lobster Salad?! Yes please! The attractive cover. 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 🥪

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

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

💒 😳 🤦🏼‍♀️ 🥂🥩 💒 😳 🤦🏼‍♀️ 🥂🥩 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

Mamma mia, this pizza casserole is next level! (Skip the anchovies if you're allergic ;-) ⬆️ 🍕 ⬆️ 🍕 ⬆️ 🍕 ⬆️ 🍕 This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other lip-smacking casserole recipes to choose from in my first best-selling cookbook . Order your copy today . Say hi to my next level pizza casserole demonstration model. ⬆️ 🍕 ⬆️ 🍕 Next Level Pizza Casserole Makes at least 6 servings 12 ounces fusill

What the heck is an enmolada!? Well, that would be an enchilada with mole sauce. This is one recipe that has multiple glorious bouquets that scent the house with delicious complexities for hours afterwards. I have never cooked both the pork and the mole at the same time because I'm afraid the combined aromas might make me collapse under an avalanche of YUM! 🎃 🌶️ 🐷 🌮 🥑 🍚 🫘 🌿 This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there

Meet your next loaf! 🥩 🍞 🥩 🍞 🥩 🍞 Everyday Meat Loaf (or loaves), from Better Homes and Gardens New Cook Book , 1953. What this meatloaf might have looked like in 1953: Everyday Meat Loaf 🥩 🍞 🥩 🍞 🥩 🍞 ⅔ cup dry bread crumbs 1 cup milk 1½ pounds ground beef 2 beaten eggs ¼ cup grated onion 1 teaspoon salt ½ teaspoon sage Dash pepper OVEN 350° Soak bread crumbs in milk; add meat, eggs, onion, and seasonings; mix well. Form in individual loaves; place in greased muffin

Have I mentioned? I'm so fondue you. Let's get cheesy! Here's my recipe for a par-TAY style fondue feast I love to serve my guests at the beach. Let's get that pot a' meltin! 🥗 🍞 🥦 🥩 🐓🍅 🧀 This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other party-inspiring, vintage-style recipes to choose from in my first best-selling cookbook. Order your copy today. Bonus recipe: From Pillsbury's Entertainment Idea Handboo

Here are the latest exciting recipes from my treasure box, " The 2 in 1 International Recipe Card Collection for Mixed Drinks and Hors...

Here are the latest exciting recipes from my treasure box, " The 2 in 1 International Recipe Card Collection for Mixed Drinks and Hors...

Here are four recipes for Scandinavian-inspired salads, sauces, and dressings I created for summer shindigs in 2023. I presented my...

From "Enjoy Chinese Cooking at Home," Richard Wong, 1949. 🇨🇳 🥘 🐷 🥡🥢 Roast pork recipe follows this. "Gourmet powder" is the same as...

Here are the latest exciting recipes from my treasure box, " The 2 in 1 International Recipe Card Collection for Mixed Drinks and Hors...