February 10, 2012 The Baseline
Chicken fricassee is an old-fashioned recipe where, typically, a whole chicken is cut up, browned, braised in wine and broth, and then finish...
January 27, 2012 The Baseline
In the days when movie stars were really stars, they met at Chasen’s, a glamorous red-boothed restaurant in the outskirts of Hollywood....
January 20, 2012 The Baseline
In its simplest form, a breakfast casserole consists of day-old bread soaked in custard (eggs and cream) and then baked until golden and fluf...
January 13, 2012 The Baseline
Wisconsin is known for its cheese and its beer, so it’s no surprise that cheddar beer soup—complete with the traditional popcorn garnish—...
January 6, 2012 The Baseline
Diner-style home fries are the ultimate breakfast-all-day guilty pleasure: perfect, impeccably crisp, home-fried potatoes. While the well-seaso...
December 29, 2011 The Baseline
In their day, cocktail meatballs were as popular as the avocado-green Crock-Pots or the Salton hot trays used to serve them. The sweetness usua...
December 23, 2011 The Baseline
Made of two chocolate cookie-like cakes stuffed to the gills with a fluffy marshmallow filling, the whoopie pie is our idea of a good san...
December 16, 2011 The Baseline
Who doesn’t have a soft spot for that American classic, green bean casserole? Creamy, crunchy, altogether green bean-y, it’s one of our f...
December 9, 2011 The Baseline
Let’s just say that well-made fruitcake knows how to have a good time. It should be unapologetically boozy and sweet and loaded with plump ...
December 2, 2011 The Baseline
Many recipes have murky histories, and none more so than chicken Marengo. Legend has it (which food historians are wont to disprove) that thi...
