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Angel Biscuits Leavened with yeast, these biscuits are airier and lighter than the traditional biscuit that comes with breakfast. They make a great choice for the breadbasket at supper time.
Antipasto Platter No longer need shoppers hunt down a salumeria or pork store in the Italian part of town to find meats for a good antipasto platter. Such once-exotic salamis and sausages are found in many good supermarket deli cases. Of course the best meats are still found behind the counter of true Italian butchers.
Antipasto Salad Chicago likes big salads, especially big salads that have lots of ingredients not normally found in a typical bowl of rabbit-food greens. This one includes virtually all the meats and even cheese from an antipasto platter, plus greens. Make sure all the ingredients are diced very fine. Your goal should be to have nearly some of everything on every forkful.
Bourbon Sauce Alcohol is not served at the Blue Willow Inn, but their bread pudding is greatly enhanced when topped with this simple bourbon sauce.
Coffee Jell-O Talk about weird! ... and pretty wonderful in an old Yankee sort of way. Durgin-Park, the dowager of Beantown eateries, has been serving coffee Jell-O for as long as anyone there can remember. We guess it was invented as a matter of thrift: why throw away yesterday's coffee when you can make Jell-O from it? It is surprisingly unlike normal Jell-O, just barely sweet and, preferably, with a caffeine kick. Fresh whipped cream is an essential topping.
Cornbread Biscuits From the Blue Willow Inn, here is a recipe that makes biscuits ideal for crumbling atop a heap of collard greens or into a bowl of pot likker.
Cornbread or Corn Muffins There are two warm-bread drawers always filled in the buffet room of The Blue Willow Inn of Social Circle, Georgia. On the top are biscuits. On the bottom are corn muffins. The corn muffins have a starchy sweetness that is an especially good complement for ham, pork chops, or streak o' lean.
Fried Bologna There us balogna, then there is balogna. At G&R Tavern in Waldo, Ohio, the house-made lunch meat is sliced thick and is seriously flavorful stuff, a pork and beef blend that is garlic-scented and fatty enough that when it sizzles in a skillet, it develops a wickedly savory crust enveloping the moist meat within. G & R loads it into a sandwich with sweet pickles and onion (a great condiment combo), or your choice of mustard, mayonnaise, or tomato. Fitting side dishes include a variety of deep fried vegetables and curly fries.
Gingerbread with Lemon Sauce It isn't necessary to serve this gingerbread with lemon sauce, but the sauce totally transforms it – from a sweet bread suitable for an afternoon snack into a blissful warm dessert. The sauce is also good on bread pudding. For bread pudding or hot gingerbread, this is the crowning touch.
Horseradish Pickles Garnishing every plate at Porubsky's in Topeka, Kansas, are hot-hot pickles. They start as briney dills, then get doctored up as follows. Serve them with sandwiches, or as they do at Porubsky's, chopped up on top of chili!
Hot Bacon Dressing Dandelion greens topped with hot bacon dressing is a true Pennsylvania Dutch specialty. When the dandelion greens are not in season, a nice tossed salad will do. Many people like this salad before a hearty serving of Turkey Pot Pie.
Hush Puppies Hush puppies are a traditional companion for fried seafood throughout the South, and in eastern North Carolina, they come with barbecue. But there is no law you can't also serve them with a bowl of gumbo or of chowder from the Pacific Northwest or the Northeast. This recipe was inspired by the hushpups we at at a restaurant called the Catfish Place in St. Cloud, Florida.
Indian Pudding Dark brown, with an incalculable specific gravity, Indian pudding is monumental. It smells like burnt corn and it tastes ancient, conjuring visions of stark Pilgrim feeds. Unlike glamorous desserts, it will never be sinful or decadent or the least bit creative. No one will ever market McPudding or Squanto-in-a-Bowl or All-New, Lite Hot 'n' Gritty Dessert Food Product, and we doubt if we will ever see it as a Ben & Jerry's flavor. This dark duff defies the march of progress and the wheedling of inventive chefs. It will always be hopelessly dowdy, treasured all the more by partisans for its august character. Note that the baking time is 5-7 hours.
Mojito Chef Doug Shook of Louie's Back Yard said, "You could call this a Cuban mint julep, but it's lighter and more refreshing. It's an addictive cocktail, appealing to look at and easy to drink."
Monte Cristo The Monte Cristo sandwich arrived in America from France considerably some time in the 1930s. Most historians agree that it was based on the croque monsieur, a French sandwich made of Gruyere cheese and ham and fried in butter. It first appeared on menus and in cookbooks as the "French sandwich," and it is believed that it got its name, Monte Cristo, some time in the 1960s in Southern California. This recipe is from Bakers Cafe, in Charleston.
Muffaletta The name "muffaletta" once referred only to the bread, a chewy round loaf turned out by Italian bakeries. New Orleans grocery stores that sold the bread got the fine idea to slice it horizontally and stuff it, and the muffuletta sandwich was born. It has become a signature dish of The Big Easy, but, like the po boy, has become known nationwide. It depends on good bread and cold cuts, but the soul of a muffaletta is its olive salad. This is the recipe used at the wonderful All-Star Sandwich Bar in Cambridge, Massachusetts.
Peanut Butter Pie Although it sounds like child's food (and children do tend to like it), peanut butter pie is fundamental to the serious-dessert repertoire of the south. This creamy, peanutty pie is on the Blue Willow Inn dessert table every day, and according to Louis Van Dyke, customers have been known to fight over what appears to be the last piece. Usually, it isn't. When one pie gets down to its last couple of pieces, the kitchen has another to take its place.
Peanut Satin Pie Like a cross between pie and cheesecake, this dessert from the Cottage in LaJolla, California is great plain ... or dolloped with hot fudge.
Pie Crust The key to good pie crust is not to overhandle the dough. So spoke Tom and Jennifer Levkulic of the Dutch Kitchen in Frackville, Pennsylvania, who shared this recipe with us for their "Famous Dutch Kitchen Restaurant Cookbook."
Real Italian Sandwich Colucci's Hilltop Market makes two kinds of Italian sandwich: a "real Italian," which means salami and provolone topped with tomato and green pepper, pickles, onions, olives, and oil; and a regular Italian, which features ham and American cheese. The big issue among Portlanders is not so much lunch meat or seasoning, but bread. Unlike hero sandwiches of the Mid-Atlantic states, Portland's Italians are made on soft white loaves similar to the kind of bun that traditionally encloses a lobster roll … but about four times the size.
Red Beer Red beer is popular in much of the West. We first came across it in Pendleton, Oregon, during the annual Roundup. Beer is always the main ingredient; tomato juice is second fiddle; but the exact ratio can vary from an effervescent 5:1, in which the beer is merely flavored, to a 2:1 mix as fruity as a drink in a health food juice bar. V-8 juice, regular or spicy, may be substituted for the tomato juice if desired.
Shoo Fly Cake Shoofly cake is what some locals call "dry bottom shoofly pie," a gloss on the Pennsylvania Dutch tradition with all the same basic ingredients but without the gooey, moist ribbon in the center. This is a good recipe to have on hand when you are in a hurry: no crust required.
Shoo Fly Pie Shoofly pie is a signature dish of Pennsylvania Dutch country. As to how it got its name, Tom Levkulic of the Dutch Kitchen said, "Just imagine your pie cooling on the window sill….Shoo Fly!"
Yeast Rolls Any worthy southern meal offers a breadbasket, not just one kind of bread. At The Blue Willow Inn, you can always count on corn muffins and buttermilk biscuits; but for mopping gravy, sometimes a soft yeast roll is essential.