The Supper Book: 10th Anniversary Edition by Marion Cunningham

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Notes about Recipes in this book

  • Almond diamonds

    • louie734 on July 31, 2014

      I wasn't paying attention when I made these cookies and I made quite a few errors, including stirring the almonds meant to be used for the topping directly into the dough. (I measured out additional almonds for the topping.) Despite my ineptitude, these (Double) Almond Diamonds baked up to be a delicious, simple cookie, perfect alongside some seasonal fruit for dessert. They kept well, too, staying nice and crispy in an airtight tupperware. I'll make these again (and I'll probably double the almonds on purpose next time)!

  • Ireland's Irish stew

    • louie734 on March 16, 2014

      I was skeptical - no browning? Only potatoes, onions, lamb? What type of a "heavy casserole dish"? I got over it. It was perfect. (I added 2 beef marrow bones to the center of the dish to enhance the broth, since I couldn't find any lamb bones, to satisfy my impulse to tinker.) Season generously with salt and pepper. Used my Le Creuset braiser and served with soda bread from A New Way to Cook. If you go easy on the potatoes (5, not 8), this makes a perfect 4 servings.

  • Joyce McGillis's creamy corn soup

    • spharo00 on March 22, 2012

      This was a very simple recipe to make. The flavor was somewhat bland however. I thought it might be a little sweeter. If I make it again, I will definitely thin it out with some water. It was more like thick creamed corn than soup.

  • The best rice pudding

    • KissTheCook on May 16, 2020

      p. 217 - made with arborio brown rice and took hours. That said, it was the best rice pudding. A custard-type, wonderful flavor. Will try again with white short-grain rice per recipe.

  • Holey moley tamale pie

    • KissTheCook on April 24, 2013

      Make sure cooked cornmeal is thick enough to spread up sides of baking pan somewhat, as per instructions; otherwise, dish will be soupy. Excellent flavor.

  • Buffalo chicken wing salad

    • goodfruit on December 01, 2019

      Made and enjoyed. try with frozen/heated buffalo chicken strips

  • Roast chicken with smothered potatoes

  • Relish salad

    • bching on July 09, 2016

      Refreshing and delicious. I can foresee making this often and varying it according to what else is on the menu and/or in the fridge.

    • ellencooks on August 05, 2015

      This is really good. I've made it multiple times.

  • Baltimore crab cakes

    • pistachiopeas on June 28, 2017

      Very simple, old-fashioned recipe. Delicious, loved by all.

  • Fresh orange cookies

    • Piebaker on June 02, 2016

      These intensely flavored and interestingly textured cookies got rave reviews. Nice made with a Meyer lemon (used only 1/4 of lemon as it was large).

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  • ISBN 10 1552853411
  • ISBN 13 9781552853412
  • Format Paperback
  • Page Count 272
  • Language English
  • Edition 10th anniversary
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

For most people, making supper is just another chore to add to a long list of things to do each day. With The Supper Book, Marion Cunningham, who brought the classic Fannie Farmer Cookbook to a new generation of cooks, reinstates supper as the cozy and restorative meal for the close of the day. A collection of 180 recipes, such as Chicken with Fresh Herbs and Potatoes and Winter Vegetable Cobbler, requires a minimum of ingredients, yet are replete with deliciously surprising flavors.

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