• 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

• Baked chicken with cider and apples

  • dgtodd on March 22, 2015

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

• 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.

• Chicken legs puttanesca

  • rivergait on September 03, 2012

    From Myra Goodman's Earthbound Cook, unindexed

• 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.

• 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.

• Smoked salmon spread

  • zorra on July 17, 2014

    Simple & still appealing.

• 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.

• 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.

• 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

• 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

• 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

• 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.

• 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.

• 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

• 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!

• Raspberry streusel muffins

  • Bloominanglophile on October 22, 2013

    Gave these 5 stars back in 1993.

• 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.

• 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.

• 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.

• Chicken, avocado, and papaya salad

  • Miquette on January 12, 2013

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

• Gratinée of cauliflower

  • Miquette on January 12, 2013

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

• Christopher Wren gems

  • amoule on May 24, 2016

    page 329

• 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.

• Honey-curry bread

  • bching on July 08, 2020

    Delicious bread that I have been making for years.

• 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.

• 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.

• 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.

• Old-fashioned oatmeal cookies

  • Bmorefoodie on October 19, 2017

    Excellent!

• 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!