Category Archives: Recipes

Apologies for the mess: I am in the process of culling this collection and correcting the formatting. In the meantime, you may find it easier to visit the old collection at The Rooted Cook.


Cream of two-celery soup

The celery root serves a dual purpose here, both thickening the soup and deepening the celery flavor. If you can find it, this is an easy first-course soup.

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Stollen

I cobbled this recipe together from several sources, and wrote down what I was doing as I did it, so be warned, if you find it and try it, that I haven’t tested it again after writing it down. You … Continue reading

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Chestnut-apple stuffing

The recipe card for this stuffing has been in my box for at least twenty years, and I have made it enough times that I cannot recall the last time I actually followed the recipe. You should therefore take the … Continue reading

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Sweet potato cornbread dressing

This was inspired several years ago by a trip to Sweet Potatoes restaurant in Winston-Salem, where I had catfish stuffed with sweet potato cornbread dressing. Making this is a multi-step process as you have to bake the cornbread first, but … Continue reading

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Sweet potato cornbread

I use this primarily for sweet potato cornbread dressing. See Basic Southern Conrbread for more about cornbread.

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Shrewsbury cakes

These are not your ordinary cookies. They’re lighter and less sweet than modern cookies, delicately flavored, and made without chemical leavening, in a style that goes back more than 300 years to England (where they were named for the town … Continue reading

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Almond wafers

Light, crisp or chewy as you prefer, perfect with sorbet, ice cream, or a lemon or orange pudding or pots de crème.

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Cranberry nut bread

As often happens, I started with a recipe from the King Arthur Flour 200th Anniversary Cookbook and then tweaked it until I got what I wanted. A note: the orange juice gives the bread great flavor, but leaves it a … Continue reading

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Speculaas

Since I first made these a few years ago they have become my favorite Christmas cookie — richly spicy, crunchy, not too sweet, satisfying but not heavy. The Dutch traditionally make them for St. Nicholas’ Day on December 6, and … Continue reading

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Apple-walnut muffins

My mother made apple muffins occasionally when I was a kid (always with chicken, for reasons I never understood), and though I have her recipe the muffins I made never tasted as good as the ones I remembered. Eventually I … Continue reading

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