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60 years of history




60 years of recipes

February 20, 2008
To mark the paper's 60th birthday, we dig into our tasty past and find much to chew on. Here's a look back at recipes spanning six decades.
MEAT
  • Spring Veal
  • Bulgogi
  • E pluribus meatloaf
  • Turkish Lamb Kabob
  • Veal roti with zingara sauce
  • Nigella's brined turkey
  • Goose Island nut brown ale-braised beef ribs
    BREAKFAST
  • Corn-And-Wild-Rice Cakes With Hot Maple Syrup
    SEAFOOD
  • Smoked fish pate
  • Slow-Roasted Fish
  • Joyce Goldstein's Mariscada (Brazilian seafood stew)
  • Mussels in saffron-cream sauce
    POULTRY
  • Chicken mole Quiroz
  • Carolyn Smith's Fried Chicken
  • Chicken uberraschung
  • Stuffed chicken breasts with mock sour cream sauce
  • Corn fritters a la Prairie
    PIES
  • White Angel Chiffon Pie
    BEVERAGES
  • Coffee Aloha
    DESSERTS
  • Rainbow Cake
  • Peach Downside-up Cake
  • Eli's Turtle cheesecake
  • Quick-fill Peanut-Butter Cupcakes
  • Pumpkin Cheesecake
  • Noemi Cruz's Baked Flan
  • Apple strudel
  • Corn pancakes
  • Russian cheese cake
  • Chewy fudge bars
  • Chantilly Orange Tapioca
    APPETIZERS
  • Pine Nut Cheese Ball
  • Stuffed Ham Rolls
  • Smoky tea prawns
  • Curried tofu eggless salad
  • Almost Festival Sausage
  • Creamy potato gratin with truffle oil
  • Blue cheese quiche
  • Fried brie in tomato sauce
  • Wild mushroom tart
  • Lemon porcupine meat balls
    SOUPS
  • Madelaine Bullwinkel's Hog Heaven Chili
  • Minestrone alla Como
  • Cream of kohlrabi soup
  • Watercress and scallop soup
  • Cream of carrot soup
    CAKES
  • Tunnel of fudge cake
  • Unbaked fruit cake (1948 Prize Recipe)
    SALADS
  • Thai-Style Chicken Salad
  • Weight-watchers turkey salad
  • Orange Ginger Ale Salad
  • Pico de gallo shrimp salad
  • Spiced cured beef and melon salad with cayenne-lime dressing
    SIDES
  • Verli's Baked Beans
    COOKIES
  • Cucidati (Sicilian fig cookies)
  • Hazelnut lime pepper cookies
    BREAD
  • Irish Soda Bread
    PASTA
  • Zucchini lasagna
  • Risotto with truffled mushrooms
  • Crabmeat tetrazzini