Recipes from Home by David Page and Barbara Shinn

  • Scallion mustard

    from Recipes from Home Recipes from Home by David Page and Barbara Shinn

    • Categories: Dips, spreads & salsas; American
    • Ingredients: scallions; Dijon mustard; store-cupboard ingredients
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Notes about this book

  • Eat Your Books

    2002 James Beard Award Nominee International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Roasted tomato soup

    • Barb_N on January 04, 2026

      I followed this recipe for the seasoning, but roasted whole canned tomatoes which I think give a better result than winter tomatoes. I left this chunky, just crushing the tomatoes with a wooden spoon. We preferred it to past tomato soups that I’ve pureed.

  • Bay scallops with delicata squash, cauliflower and Brussels sprouts

    • Ycool on March 30, 2014

      This was a lovely lush warm winter dish with a good deal of subtle flavor. The sweetness of the squash was wonderful with the delicate seawater flavor of the scallops. I spaced putting in the mint but it wasn't missed. There was a whole lot going on in my mouth and the little bite of the hot peppers really sent it over. I'd serve again, perhaps with a lightly dressed green salad and a good strong glass of white wine.

  • Devil's food cupcakes

    • ashallen on August 24, 2019

      Solid chocolate cupcake recipe - medium level of chocolate intensity and moist cake that's neither dense nor overly fluffy.

  • Creamy caramel topping

    • KristenS on June 03, 2021

      This recipe didn't work for me. After consulting several other recipes and directions for caramel, I learned that melting the sugar without any water caused it to turn bitter. I might try it again but only with water added to the sugar before melting.

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  • ISBN 10 1885183992
  • ISBN 13 9781885183996
  • Published Aug 31 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Artisan
  • Imprint Artisan Division of Workman Publishing

Publishers Text

Home is everything you could hope for in a quintessentially cozy Greenwich Village restaurant (Food & Wine). With its surprisingly fresh interpretations of Middle American dishes (Christian Science Monitor), this restaurant is, in fact, a home away from home.


New Yorkers line up outside for meals that have the power to rekindle fond memories from childhood. Tater tots become cornmeal-crusted garlic potato cakes; picnic coleslaw made with celery and celery root accompanies spiced pork chops; blue cheese and apple transform a grilled cheese sandwich; and the ketchup is always homemade.


In this unabashed ode to American home cooking, you'll also find recipes for scalloped potatoes, macaroni and cheese, roast chicken, homemade pickles, chocolate pudding, and cookies that would make anyone's front porch a neighborhood mecca (Gourmet).

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