An American-style version.
Tag Archives: bay leaf
Vegetable Clam Chowder
And how not to name a cookbook.
Yesterdish’s Cretons
A French-Canadian treat, with stops in Maine and Louisiana.
Canned Smoked Oysters
The peasant food we harvested into luxury.
Yesterdish’s Gumbo for a Crowd
Just in case sixteen of your best friends want to visit the bayou.
Beef Burgundy
Better known as Beef bourguignon.
Brown Soup Stock
Traditional and straightforward.
Tomato Paste
This really isn’t tomato paste–more like tomato puree.
Marge’s Corned Beef
Our modern concept of corned beef came from New York City.
Yesterdish’s Shrimp Stock
It’s a simple thing, but versatile enough to merit its own discussion.
Yesterdish’s Chicken Stock
It’s crazy that I’m the one writing about stock.
Spaghetti With Meat Balls
This is an Italian-American recipe, in the same way chop suey is a Chinese-American recipe.