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Longtime cook
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Interesting information, J.P. I'm enjoying the archives here a great deal. From 1970-1980 I have every Gourmet magazine. The reason they've all been kept is for me to find the time to look for a recipe I made - and loved - for my family. I had to give it a taste test, and upon doing so, sat on the kitchen floor, added fresh cream to accompany, and ate the entire casserole dessert myself. Divine! And one day I'll do it again.
Toggle Commented Aug 1, 2015 on Italy in America, Circa 1951 at Ruth Reichl
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Jul 31, 2015