• curtisca on October 15, 2010

  There is a 3-onion casserole in this book that is to DIE for (it uses 3-4 kinds of cheese as well, so not healthy... I made it for New Year's and ate it for days!).

Notes about Recipes in this book

• Smoked salmon spread

  • zorra on July 17, 2014

    Simple & still appealing.

  • kbrooks on April 10, 2025

    This is delicious with or without the caviar. Sour cream can be used in place of heavy cream.

• Curried peanut chicken

  • hillsboroks on June 02, 2025

    I first made this recipe for my brother’s wedding reception in our backyard in 1995 and it was one of the hits of the hearty appetizer buffet. Today I adapted it to make a chicken salad sandwich filling for lunch and it was great. I followed the recipe technique for cooking the chicken but used 1 1/4 lbs. boneless skinless chicken thighs instead because we prefer dark meat. I made 1/2 batch of the dressing per the recipe which was just right. When the cooked chicken was cool I cut it into 1/4 inch pieces and added about 2/3 cup each cut up green grapes, minced celery and walnuts. I also added a minced green onion. The resulting chicken salad was so good and not boring. I could see serving this on a bed of lettuce for lunch as well as putting it in a sandwich.

• Veal stew with arugula and asparagus

  • eve_kloepper on May 18, 2020

    A perfect stew for spring. I could only find cremini mushrooms, which worked fine. Also extended the sauce a bit. Finished the dish off with some grated lemon zest. Heaven!

• Rhubarb crisp

  • randy_e7oei7 on June 01, 2026

    Very good. I do feel that there could be less topping to keep the focus on the rhubarb. The flavors of the rhubarb and the topping were steller.

• Carrot and ginger soup

  • Queezle_Sister on December 29, 2012

    This is an excellent flavorful soup. I was first served this soup as part of a Thanksgiving more than 20 yrs ago by my sister-in-law. It was so bright and flavorful that I added it to my soup rotation - about every 2 or 3 yrs I prepare a large batch.

  • Suitsme on February 07, 2026

    A winner. Served with Smitten Kitchen’s Kale Caesar and Butter Swim biscuits.

  • Suitsme on February 07, 2026

    A winner. The only change I make is to reduce the 6T butter to 2T. Served with Smitten Kitchen’s Kale Caesar and Butter Swim biscuits.

• Bobbie's chicken

  • helene_cae7dq on March 11, 2026

    I have been making this for decades and it always satisfies!

• Lemon rice

  • kbrooks on April 10, 2025

    This is OK but turned out kinda mushy. Recommend reducing the amount of broth.

• Macaroni with quattro formaggi

  • CGNE on December 10, 2011

    Took a bit longer than I thought to get the sauce to be thick 'as cream'. Initially thought the pasta was too saucy, but when in the oven it dried out a bit more than expected and became more of a 'baked mac & cheese'. Cover if you want it creamy. Used 2%milk, shredded low fat mozz, and regular gorganzola and fontina. Used parm/asiago mixture for top. Would make again, people really liked it! Lynne- CGNE

  • helene_cae7dq on March 11, 2026

    This has been my go-to mac & cheese for more than 30 years. Everyone asks for the recipe. Delicious!

• Chicken legs puttanesca

  • rivergait on September 03, 2012

    From Myra Goodman's Earthbound Cook, unindexed

• Egg salad with bacon and horseradish

  • kbrooks on May 03, 2026

    The flavor combination doesn't quite work for us. Won't make again.

• Mexican egg salad

  • AnnBanana on September 06, 2025

    A fun twist on egg salad. Very flavorful and easy to make. I cubed the cheese rather than grating.

• Honey-curry bread

  • bching on July 08, 2020

    Delicious bread that I have been making for years.

• Chicken cutlets with raspberries

  • FlowerGold on August 04, 2025

    Very good and easy

• Cornish hens with herb butter

  • vickster on August 09, 2018

    So good! The herb butter really makes the dish, and the cook time was perfect. Will definitely make again.

• Apricot and currant chicken

  • kbrooks on May 03, 2026

    Delicious chicken.

• Scented madeleines

  • DKennedy on October 13, 2017

    Per online review, these freeze beautifully and stay fresh longer because of the almond paste. Made for Tea '17 and were quite good out of the freezer, but better on the day they were made. I subbed orange liquor for the orange water.

• Sunny baked eggs

  • kbrooks on April 10, 2025

    Easy peasy, very versatile. You can vary the herbs...chives instead of parsley etc. Vary the cheese,using any soft melty cheese instead of brie.Top with grated parmesan reggiano.

• Raspberry streusel muffins

  • Bloominanglophile on October 22, 2013

    Gave these 5 stars back in 1993.

  • kimberly_6sbqzl on March 27, 2026

    These muffins are decadently delicious!

  • jessica_e8w974 on March 30, 2026

    They’ve been good for many years.

• Blueberry corn muffins

  • Rachaelsb on August 13, 2023

    So fun to return back to Silver Palette! These were very good-not too sweet and the corn blueberry flavor is great! Would definitely mom she again!

• Coffee doughnut holes

  • zorra on July 17, 2014

    Made these once long ago for a brunch. They were so good that though we don't remember the occasion, we've never forgotten these indulgent treats.

• Squash sauté

  • kbrooks on May 03, 2026

    This is kind of bland. Won't repeat.

• Potato, watercress, and basil soup

  • kbrooks on May 03, 2026

    Delicious soup with delicate, but not too delicate flavor. Gluten-free.

• Minty pea salad

  • kbrooks on April 10, 2025

    Needs a little vinegar or lemon juice.

• Marinated tomato and cheese salad

  • kbrooks on April 10, 2025

    Yummy salad made with beautiful farmers market heirloom tomatoes. I've also made this with other soft ripe cheeses,such as fromage d'affinois, in place of brie.

• Garden fresh tortellini salad

  • mharriman on July 21, 2019

    Tasty and light on a hot summer evening. I started with a 20 ounce package of fresh tortellini (calls for 2 lbs), so I reduced most everything by a little less than half. For the dressing, I reduced the oil by 2/3 for a less high fat sauce. I still had leftover dressing because my personal preference is not to eat vegetables overly coated in liquid. The fresh chopped basil and grated orange rind brought out the flavors of the vegetables nicely.

  • kbrooks on April 10, 2025

    This was disappointing. A lot of ingredients and a lot of prep work. Underwhelming end result.

• Ratatouille with lemon and basil

  • kimberly_6sbqzl on March 27, 2026

    This turned out fantastic! The lemon makes this ratatouille just to-die-for!

• Patriotic potato salad

  • mharriman on October 15, 2017

    My favorite potato salad. Ingredients are easy to find in the grocery store and it’s easy to make. My daughter doesn’t like dill, so I eliminate that when she’s over for dinner. I always reduce the amount of sour cream and mayo called for because the salad’s too soupy if I don’t. Adding chopped celery adds a nice crunch. Pairs well with bbq chicken or beef.

• Bay scallops with endive and three peas

  • ellabee on April 04, 2024

    Nice lunch for spring guests, or supper: make endive-cream reduction ahead, reheat & add scallops & spring veg a few minutes before serving. Good with crispy cheesy accompaniment (cheese straws, crostini). Halved for the two of us, with leftovers. Subbed romaine hearts for endive, which are rarely available here. Subbed pre-steamed asparagus tips for peas. A good use for frozen bay scallops because they don't sear like sea scallops.

• Best hamburger stuffed with blue cheese

  • kbrooks on April 10, 2025

    Made as written. The fresh and dried herbs made for a very flavorful burger and the pocket of blue cheese in the middle took it over the top! What is it about blue cheese and beef?!

• Fresh strawberry sorbet

  • hillsboroks on June 27, 2016

    This is my all-time favorite berry sorbet recipe that works for any berry. This past weekend I used it for batches of both raspberry and boysenberry sorbet. The results are always smooth, creamy and have an intense berry flavor. The addition of the raspberry liqueur ensures that it doesn't freeze so hard that you cannot serve it right out of the freezer. I have always received high compliments from my guests when I have served it for dessert.

• Sausage-stuffed French loaves

  • CGNE on December 10, 2011

    Turned out great! Modified a bit: used turkey sausage (removed from casings) and 93% lean beef, didn't have fennel (would have been good with it though), used 2 short fat loaves of 'galic tomato' bread from Roche Bros. Did a nice job to flavor the crumbs. Omited the seasoned garlic butter. Added a handful of 50%light shredded cheddar to the mix. Needed a good 30m+ to reheat. Everyone really liked it! Might be good to serve with marinara on the side. Lynne-CGNE

• Apple and onion tart

  • ellabee on September 10, 2022

    Underwhelming result for the work involved. If making a yeast dough is routine in your kitchen, this wouldn't be a big production, and is nicely seasonal fall through winter. (Actually cooked years ago.)

• Smoky pumpkin soup

  • kbrooks on April 10, 2025

    Wow! Wonderful! Used a sugar pie pumpkin. Didn't make the toasted pumpkin seeds (didn't want to deal with the hassle of cleaning the fresh seeds). Instead used store bought toasted pepitas.

• Tomato fennel soup

  • PinchOfSalt on February 04, 2013

    Tasty and relatively simple and quick to throw together. Substituted water for chicken broth to make a vegetarian version. Note especially that the recipe calls for 35-ounce cans of tomatoes. All of the large cans in my pantry were 28 ounces.

• Portuguese sweet bread

  • kbrooks on April 10, 2025

    Begin this early on the day you want to have it to allow for all the rising time. I lived in Hawaii for 22 years where Portuguese sweet bread is a staple and this recipe comes really close to the bread we'd buy in the bakeries.

• Seafood lasagne

  • Reginavsmith on January 01, 2014

    There are better lasagna recipes out there. The cheese filling is extremely creamy and does not hold it's shape well. I will not make this again.

  • agendafan on August 20, 2024

    This used to be my dinner party stand-by, but it somehow fell out of the rotation. I made it again recently and loved it again. I had no problem with the filling being overly creamy.

• Scallops with vodka and crème fraîche

  • kbrooks on April 10, 2025

    Scallops are a favorite in our house and no one liked this dish.

• Black bean "cassoulet" soup

  • CGNE on December 15, 2011

    Definitely not traditional cassoulet. This has ham (intentional substitute for duck?) and much more sausage (4 kinds). It is also a soup rather than a stew or casserole in consistency. The meat/fat content probably make this highly caloric (much more typical of 1970's & 80's style than of the most recent decade) but it is very good with bread and red wine.

• Three-ginger cookies

  • Lee on February 04, 2025

    Great recipe - got raves!

• Baked chicken with cider and apples

  • dgtodd on March 22, 2015

    Delicious and easy recipe for a fall dinner party. Good for a crowd.

• June's apple crisp

  • kbrooks on April 10, 2025

    Your basic apple crisp.

• Homemade applesauce

  • CGNE on December 07, 2011

    I use a variety of apples and cut way down on the amount of cider. Sugar to taste, depending on sweetness of apples. Lynne- CGNE

• Chicken chili

  • MsB on March 28, 2011

    This sauce has been a long time favorite in our house. I haven't made the full recipe for many years. Instead I use the sauce as a base for leftover turkey or chicken.

  • LemonVerbena on June 02, 2023

    Good recipe but I hate to admit it - I add a half cup of ketchup to it.

• Luxembourg salad

  • CGNE on December 10, 2011

    The Luxembourg Salad was not exaclty what I was expecting, although I thoroughly enjoyed it when I tasted it. It is not a light appetizer salad as you might think on quick review of the ingredients and procedures. The meat (bacon) and fat content are higher than what we are used to eating since the '90s (the cookbook copyright is 1984 and culinary tastes have lightened up considerably since then). It also has bread squares sauteed in the bacon fat and blue cheese which are both delicious but very highly caloric. I used Olivia's Spring Mix with Herbs which I think closely approximates the salad greens that are specified but would not contain the chickory. I also could not find chervil but the fresh parsley, chives and tarragon gave the Luxembourg dressing a really nice herbal character that was not overpoweringly "green." CONTINUED IN NEXT NOTE

  • CGNE on December 10, 2011

    The recipe indicates that it makes six servings so I scaled back the ingredients to approximately one sixth as I was making it for myself alone. Therefore, the proportions (an thus the flavor impressions) may be a little different if you can make the full recipe. I served the salad with Col Solare 2007 red wine (a very nice Cabernet sauvignon-based blend from the Chateau Ste. Michelle winemaker). The bacon, blue cheese and croutons were the predominant tastes in the salad and paired very well with the wine unlike the usual green salad which would conflict with the wine. The salad was sufficient for a whole meal. A cautionary note: watch the bacon lardons closely as they crisp up very quickly and could easily burn if you turn away for just a second at the wrong time. Rich Huhn CGNE

  • kbrooks on April 10, 2025

    The dressing absolutely makes this salad!

• Brown sugar-pecan shortbread

  • CGNE on December 15, 2011

    The dough was very dfficult to work, dry and crumbly, making rolling a chore. When it came out of the refrigerator it was hard as a rock and had to be warmed to work it. The cookies were very fragile. This one is not worth the effort.

• Gratinée of cauliflower

  • Miquette on January 12, 2013

    My favorite gratin on the planet, and a family must-have at Christmas!

  • kbrooks on April 10, 2025

    We think this is an awesome way to cook cauliflower. I reduced the garlic to 2 cloves. Used gruyere instead of Swiss. For vegetarians, omit the prosciutto.

• Chicken, avocado, and papaya salad

  • Miquette on January 12, 2013

    Love this salad, sometimes I substitute cilantro for the watercress and equally as good!

• Scalloped oysters

  • hillsboroks on February 01, 2014

    This scalloped oyster dish is so simple yet so flavorful. It is an all time favorite of my husband and his fishing buddy. It can be thrown together quickly but is such an elegant dish to serve with some good white wine, a nice green salad and some good bread. It was the first recipe I searched for on EYB. I had forgotten which book it came from after I first made it and I had tried bunches of other scalloped oyster recipes from other cookbooks but none could compare (as the guys left me know!). Finding the right recipe in seconds really sold me on EYB.

• Christopher Wren gems

  • amoule on May 24, 2016

    page 329

• Old-fashioned oatmeal cookies

  • Bmorefoodie on October 19, 2017

    Excellent!

  • adele_pcm45e on March 11, 2026

    These are sublime. We don’t hesitate to have them for breakfast.

• Chicken noodle soup

  • Suitsme on October 27, 2019

    This is the only chicken soup recipe I use. The leeks and wine make it special. I make the following changes: - Reduce butter from a 1980’s era 8T down to 2T. - Add another Qt of broth. Otherwise it’s perfect!

• Roast turkey with Grand Marnier apricot stuffing

  • babyfork on December 17, 2019

    My mother wasn't a great cook, so I taught myself from watching PBS and reading cookbooks when I was in my early teens. Soon after I took over making the stuffing and roasting the turkey for Thanksgiving. The Silver Palate Cookbook was popular back then in the 1980s and I imagine I picked this recipe because it sounded very gourmet to a kid who wasn't even old enough to buy the Grand Marnier! I made it several times as a young adult, and then somewhere along the way started trying new stuffing recipes. I decided to bring it back for Turkey Day 2019 and glad I did! I used Pepperidge Farms herb stuffing mix, didn't use the giblets since we had a smoked turkey, omitted the almonds, and used fresh thyme. I did use a rich homemade turkey stock for the broth. I baked it casserole-style since we weren't stuffing a turkey and it was delicious. I'm not sure it absolutely needs the Grand Marnier poured over at the end. It can be a bit strong although it mellows out in the leftovers.

  • nutrica6 on January 05, 2025

    This is one of the best stuffing recipes I've ever had. I had smoked turkey necks so I boiled them and pulled as much meat off as I could in place of the giblets. I also ran out of Grand Marnier but triple sec worked fine. I was worried about it being sweet with the apricots but it was really perfect. I used 12oz of stuffing mix and tried to 3/4 the recipe as best I could, then baked in a 9x13 casserole dish at 350 for about 45min.

• Lamb stew with lemon and olives

  • AnnikaCooks on January 08, 2021

    Make this every year for a festive winter dinner. Best made ahead, and just reheated and garnished at the last minute.

• Fresh tomato sauce

  • Rachaelsb on July 30, 2023

    I’m entering the world of fresh tomato sauce. Tonite’s first try was good but I know there are many different techniques to experiment with. Let the journey begin!!!!

• Baked kumquats and parsnips

  • hillsboroks on January 13, 2024

    This is now an old family favorite for us during the holidays or anytime we want to add a unique side dish to dinner. The unique flavor blend of parsnips, pears and kumquats with the orange sauce is amazing. It is so easy to put together but it never fails to impress my guests.

• Roast beef laurels

  • clepro on March 21, 2024

    This is my go-to recipe for standing rib roast; been making it for 30-some years. Simple, delicious, and the copious garlic—while scenting the entire block—somehow never too much.

• Nutted wild rice

  • clepro on March 21, 2024

    Have made this many times over the years. Was a favored dish when I catered my sister’s wedding reception for her, in an inn alongside the ocean in South Carolina.

• Broccoli-watercress soup

  • kbrooks on April 10, 2025

    Pretty color. Very rich. You can substitute spinach for the watercress.

• Italian meat loaf

  • kbrooks on April 10, 2025

    This is a really flavorful meat loaf. Followed the recipe, except that I chopped the basil leaves and sun dried tomatoes before adding them.

• Pastrami melt

  • kbrooks on May 03, 2026

    Great using deli pastrami. Also works with leftover corned beef.

• Lobster bisque

  • kimberly_6sbqzl on March 27, 2026

    This is a Christmas tradition for our family. After step 4, you can refrigerate at this point until right before your dinner. Just heat and continue on with step 5.

• Red and green Christmas salad

  • kimberly_6sbqzl on March 27, 2026

    Beautiful for the holidays, but the real shout out is the recipe for the “Warm Champagne Vinegar Dressing” that’s put on the salad. It is just excellent and worth having year round.