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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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Saveur

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September/October, 1998

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appetizers(1) | clams(1) | desserts(2) | fish(2) | fruit(2) | ham(2) | lobster(1) | main(4) | pickles(1) | sides(9) | soup(1)

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Apples from the Dacha

(Saveur, September/October, 1998)

This recipe of preserved apples can be used as a filling for pies and blinis.
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Baked Bluefish

(Saveur, September/October, 1998)

This preparation is a delicious, easy alternative to grilling bluefish.
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Bonac Clam Chowder

(Saveur, September/October, 1998)

Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
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Bonacker-Style Clam Fritters

(Saveur, September/October, 1998)

Well-known food editor Craig Claiborne called this recipe Americana, pure and simple.
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Country Ham

(Saveur, September/October, 1998)

A whole country ham may start out tough and moldy, but this recipe tames it into delicious submission.
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Cucumber Pickles

(Saveur, September/October, 1998)

Pickling is called Russia's national pastime and here is a delicious example of their labor of love.
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East End Clam Pie

(Saveur, September/October, 1998)

This dish is a traditional specialty of the East End of the Hamptons.
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East Hampton Corn Pudding

(Saveur, September/October, 1998)

This pudding is a delicious way to showcase East Hampton's fabled sweet corn.
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Fried Country Ham with Redeye Gravy

(Saveur, September/October, 1998)

Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
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Grilled Bluefish

(Saveur, September/October, 1998)

Cooks in eastern Long Island have been wrapping bluefish, both whole and in filets, in bacon or slices of salt pork for centuries.
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Lisa’s Blackberry Cobbler

(Saveur, September/October, 1998)

The freshest, sweetest berries make this cobbler irresistible.
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Lobster Bake

(Saveur, September/October, 1998)

This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound.
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Marinated Eggplant

(Saveur, September/October, 1998)

Although Russians do can marinated eggplant, experts here don't recommend it: Eggplant is low in acid, with a high moisture content, and breaks down quickly. We created this fresh alternative.
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Peppers in Tomato Sauce

(Saveur, September/October, 1998)

These peppers are eaten over veal cutlets or used as a pasta sauce.
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Russian Sauerkraut

(Saveur, September/October, 1998)

Pickling has long been a way to cope with chronic food shortages in Russia. Here is one of their favorite recipes using this method.
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Scalloped Tomatoes

(Saveur, September/October, 1998)

Here's a delicious way to use fresh, juicy tomatoes from your garden or the local farmers' market.
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Tomatoes and Onions

(Saveur, September/October, 1998)

Canning allows you to enjoy of the flavors of summer all winter long.
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Yellow Squash

(Saveur, September/October, 1998)

An easy way to preserve the fresh flavor of summer squash.
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