Oysters in the shell Chopped cooked spinach, squeezed dry, approximately 1 - 2 tsp. per oyster Aioli, recipe follows, 1 tsp.-1 T. per oyster Freshly grated Parmesan, approximately 1 tsp. p]]> Wables was right: the secret to good horseshoe sauce is good cheddar. Use at least sharp cheddar; I prefer extra-sharp. The original specifies Kraft’s Old English Cheddar. Apparently it’]]> 1 lb. fresh tomatillos, husked and washed 1 poblano chile 4 garlic cloves, peeled 1 medium white onion, coarsely chopped 1 handful EACH flat-leafed parsley and cilantro, or use all cil]]> This recipe of Ruhlman and Polcyn’s for breakfast sausage is so delicious, you’ll wonder how you ever settled for that bland supermarket stuff. It makes a large quantity, but the recipe is easily halved.]]> Potato tortilla filling 6 large waxy boiling potatoes 1 large onion, NOT super-sweet. 3 T. extra-virgin olive oil Steam or boil the potatoes until they can be pierced through e]]> Salad with pears, blue cheese, salt and pepper caramelized walnuts, and sherry honey dressing For the salad/per person: 1 large handful of washed and torn soft lettuce leaves, such as Bosto]]> The hazelnuts, almonds and pine nuts in these cookies testify to their Italian origin. But other kinds or combinations of lightly toasted nuts are equally good. Just be sure to use 1 1/2 c., no mat]]> This recipe is adapted from New Orleans chef Donald Link’s cookbook, Real Cajun. Link’s three restaurants, Herbsaint, Cochon and Butcher are wildly popular – on a recent visit to Coc]]> Peanut pieThis pie is as American as pumpkin or pecan. Peanuts (which are actually legumes, not truly nuts) originated in South America over 7,600 years ago. African-American trail-blazing scientis]]> For the marinade 2 c. buttermilk 1/2 c. thinly sliced or diced onion    6 cloves crushed garlic 2 T. kosher or sea salt 1/2 c. dark brown sugar 1/4 c. minced sa]]> Chicken purloo•    1 approximately 4-pound chicken, cut into serving pieces•    Kosher salt•    3 T. bacon fat or peanut or other vegetable ]]> Most southern cornbread is fairly sweet and has a cake-like crumb – too sweet and too cakey for my taste. The base recipe for this cornbread comes from the Betty Crocker 1950 Picture Cookbook]]> I first encountered Cornell Chicken in Steven Raichlen’s BBQ America cookbook. Intrigued with the recipe and its history, I made it. But my family’s consensus was that while it was good,]]> This classic Haitian condiment can be found on every table, sometimes even when there isn’t a table. The liquid is used as a hot sauce; in other dishes the thinly sliced vegetables are a sort of]]> An eastern Mediterranean riff on traditional Buffalo wings, this is adapted from a recipe of Iron Chef Michael Symon’s. 5 pounds chicken wings, tips removed, then halved 2 T. cor]]> Although these cr%uFFFDpes look as if they contain eggs, the yellow color comes from turmeric.  They are wonderful for brunch or dinner.  Both the batter and the filling can be made a day or mo]]> Here’s a creamy soup that delivers a rich satisfying mouth feel without any cream. Onions are members of the lily family, which gives the soup its name. It can be made up to several days ahead. ]]> Making tea sandwiches is a great opportunity to have fun and let your creativity shine. The sandwiches should look pretty, but they should also taste as good as they look. Sandwiches can be open-fac]]>