Beth’s Blog

Baby Beef Stew Classico

Sunday April 13, 2014


I thought I better put one other one-serving down-home-style, nothing fancy, lottsa veggies, mom’s beef stew in the NYMSC for Two book since I use the 1 1/2 quart slow cooker so often. I cut my own stew meat from…

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Merlot Beef Ragôut

Sunday April 13, 2014


Here is a wonderfully classic beef stew adapted from a recipe simply called Beef en Casserole once on the menu at the now defunct Russian Tea Room in New York City.  I use a quality Merlot red wine, since the…

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Frito Pie

Sunday April 6, 2014

Frito Pie, one of the great fun foods of the Southwest, consists of chile con carne (beef in red chile sauce) ladled over Fritos corn chips, and topped with shredded cheddar cheese and, if desired, raw onions and, if you’re feeling flush, pickled jalapenos and sour cream.

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Italian Lemon and Anise Sweet Bread

Sunday March 30, 2014

My favorite Italian flavors–lemons, walnuts, anise, and raisins–are the spirited Mediterranean additions to this barely sweet cake, which you will be proud to serve for a festive occasion. It also toasts nicely after a day or two.

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Chocolate and Brown Sugar Poundcake

Sunday March 30, 2014

I enjoy poundcake so much that I devised a decadent chocolate version. I got the idea to glaze it and serve it with a creamy whipped topping from Gourmet magazine. What a hit with coffee drinks! For the best flavor, use India Tree brand dark brown sugar.

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How The Bread Machine Book Came To Be Written

Sunday February 23, 2014

I learned how to make my first loaf of bread when I was 18 years old. My room mates made the White Bread Plus recipe out of the Joy Of Cooking cookbook and it tasted so incredible! The texture and flavor were like nothing I had ever had from the supermarket or a bakery.

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Chocolate Cake of the Month: Cookie and Cake with Heart

Sunday February 9, 2014

You want some dessert, but are satisfied with a few cookies or a slice of cake, not more than that. And you don’t want it hanging around the house for days, worrying about eating too much, have to give away the rest, or have to freeze it. If you are half of a couple or live alone, small batch baking is not a new concept for you, but a practical way to bake.

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Chocolate Melt-in-Your-Mouth Cake with Vanilla Sauce

Sunday February 9, 2014

This is a fudge-like little chocolate cake, adapted from my old chocolate truffle cake I made during my restaurant days. It is for intense chocolate lovers and because of its unique texture, tastes best within an hour of baking, while…

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Hot Chili for a Cold Month aka Crock Pot Crowd Pleasers

Sunday February 2, 2014

All chilis are not made equal, at least not in my kitchen. I like a lot of variety in my chili–some days white-style with white beans and chicken, another day smoky-hot with ground beef and black beans, and even another day, no meat at all and just hominy and fresh vegetables. Some days I like it spicy-hot, other days, just mild enough to hint at the combination of spices. It is also one of the premier reasons to own a slow cooker.

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House Beef and Bean Chili

Sunday February 2, 2014


There is always a chili bubbling at my house. This is the newest one and it is as simple as can be since it uses canned beans. My first chili, almost 40 years ago, was made with soybeans. I have…

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