The great gift of corn

Article Abstract:

Corn has been a North American staple since ancient times, but it was not a popular food item among European Americans until such mid-19th century culinary writers as Eliza Leslie and Mary S. Scott published corn recipes. Scott's recipe for corn fritters is included.

Cooking, History, Corn, Cookery (Corn), Corn as food

---

A Russian tale

Article Abstract:

The US is a nation of immigrants, and Thanksgiving is a good time to recognize that fact by serving a traditional dish of one's ethnic group. A visit by Russian relatives prompts a third-generation Russian-American to vow to make Cranberry Kissel this Thanksgiving.

United States, Food and nutrition, Russians, Russians in the United States, Cookery, Russian, Russian cooking

---

Is French better?

Article Abstract:

A cook who loves the foods native to the US also tries to visit France each year. She discusses lunch at two fine Paris restaurants that serve such delights as fresh asparagus, mousse of sea urchins, black truffles and other dishes.

Column, Appreciation, Paris, France, Cookery, French, French cooking, French restaurants

Similar abstracts:

• Abstracts: The real dirt on gardens. If you can't stand the heat. Harvest moonshine
• Abstracts: The perfect cup. A casual country table
• Abstracts: The pluck of the Irish. Interlaken: a town for all seasons. Going Hollywood
• Abstracts: Tasting panel report. part 3

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.