• nomadchowwoman on January 09, 2010

  The story of American regional cooking, told in good recipes and beautiful photographs.

Notes about Recipes in this book

• Radicchio slaw

  • aeader on May 27, 2012

    This is a simple slaw to make but as a huge fan of both fennel and radicchio, I loved it. It was great with grilled chicken, and would be good for a picnic or BBQ as well.

• Cioppino

  • Rinshin on February 16, 2014

    My mom and I used to make cioppino every Christmas Eve. It was our family tradition that went on for decades until mom's passing. I could not bring myself to make cioppino again, but after 10 years it was time to make it again using Dungeness crab in season here in California. It's one of my favorite foods, I decided to make cioppino using this recipe as a change. Our normal recipe is our own creation that we took from Sunset years ago and it is superb so my review of this new cioppino may be a little jaded. This was good, perhaps 4 star but I did not like the addition of red wine which colored the broth funny purple (we normally use dry white wine) and did not like the small portion of tomatoes in the broth. I added twice the amount of tomatoes and added some sugar to counteract the red wine taste. I added crab, clams, squid, shrimp, scallops and rock fish.

• Bierocks

  • MollyB on September 05, 2024

    Delicious recipe! Somewhat labor intensive but worth the work. We recently discovered that they are great at room temp on a road trip, as well as warm from the oven.

• Georgene's fluffy rolls

  • sassy_momma on January 18, 2026

    This is my go to roll recipe that I have been making for many years. It's a great recipe that everyone loves and always asks for the recipe. I don't bother rolling out and cutting in rounds. I measure them out and roll them in balls. Much easier and just as good! Try them you won't be sorry!

• Benedictine sandwiches

  • babyfork on June 14, 2020

    I followed the recipe and used 6 oz of cream cheese. I wish they had used cup or ounce measurements for the cucumber and onion though. I grated a Vidalia onion very fine and used the juice as instructed, but I think my overall mixture came out a bit too wet. It was very tasty though. I'd try it again and adjust to make it less runny. The green food coloring is authentic I guess, but not necessary. I was just making this for myself so I didn't bother cutting off the crusts. I had some watercress so added that to the sandwich. Made a Mint Julep slush and watched the Kentucky Derby pandemic replay I had DVRed...LOL.