Boil Recipes

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South islanders thicken their chowder slightly, others do not. This version produces a thin broth....
A very tasty dish that you can do ahead of time and pop into the oven at the last minute. Good for...
Hearty and satisfying.
This soup takes on different flavors depending upon what dry beans you use–navy, cranberry, pinto, ...
These elegant pastries are time-consuming to prepare but oh, so good! You’ll need cannoli forms for...
These require a little effort, but they’re worth it. Make in advance and heat up later. Good when...
Here’s a way to get every penny’s worth out of lobsters.
Mrs. Margaret Walbridge Aikkola, a native New Englander now living in Finland, sent Yankee this...
Mary Heins Rommel developed this recipe, which is used at the Turtle Frolic, part of Newport, Rhode...
An old-fashioned candy that requires pulling.
A tangy salad that could also serve as an appetizer. –The Rutledge Inn, Fairlee, Vermont
This makes an excellent luncheon dish as is, or you can play with it a bit. Add whatever you like,...
The sweetness makes it suitable for sauteed chicken breasts or roast duckling, as well as more...
Carole and her husband, Joe, both admit to a passion for eggplant: “There are so many wonderful...
Served in the White House by Mrs. Franklin Delano Roosevelt.
This is an old family recipe that has served well for many years. It uses a traditional dark brown...
Being the oldest of 14 children and living in the northeast corner of Maine in the late 1930s and...
If you prefer, substitute ginger ale for the champagne.
Ooh-la-la—we’ve taken this classic bistro favorite and fancied it up a bit (while keeping it easy...
My wifes favorite!
“This is the recipe everyone asks for! Serve it bubbling hot as a breakfast surprise, as an elegant...
There’s no bottom crust and no vegetables baked in this pie - just tender pieces of chicken...
This is a fun, interactive breakfast when you have weekend guests!
This is a refreshing beverage. If you find it too strong, or if you like some pizzazz in your drink...
Chicken base tones down the sweetness. Enjoy this with roast duckling or chicken. –Larchwood Inn,...
Hits the spot on those bone-chilling days.
This delicious old-time recipe, which first appeared in an 1832 cookery book with the very long...
Food for the gods. This isn’t hard to make; it just takes time. And it deserves to be done in a...
Parsnip cakes may be served with almost any meat, but they are particularly delicious with roast ...
Parsnips, a mainstay of old-time New England cooking, make a tasty chowder. Serve with corn bread...
It’s the beer that makes it taste so special. Be sure not to overcook the shrimp or they’ll be ...
The large squares of pasta are meant to represent the swaddling clothes of the baby Jesus, but the...
This delicious pasta dish come from friend, cookbook author, and TV host Mary Ann Esposito.
Fettuccini tossed with a sumptuous sauce. Cooking down the 4 cups of heavy cream takes some time so...
This delightfully seasoned lamb casserole is Greek in origin and a welcome change from the more...
It is important to add flavorings to Pastry Cream while it is still warm. If you plan to make both...
This tasty stick-to-your-ribs pie makes an excellent luncheon or supper dish, though in French...
Use pods of the much-acclaimed All-American Sugar Snap Peas to make this soup. Remove strings on...
Sugar Snap pea pods are a plump, round variety of edible pods. They are delicious when lightly...
You may be familiar with this recipe’s better-known cousin, apple butter, all well and good. But...
Follow a substantial meat with this light and refreshing dessert, which should be made at least a...
This is the way to make a true Peach Melba – with fresh fruit.
Another treat at the Wickford Art Festival is Dorothy’s peanut butter fudge, which is lighter than...
A lovely tea bread that is special enough to be dessert for a picnic. It freezes well so keep an...
Although sold today in many supermarkets, tripe isn’t universally popular. If you ‘re not...
A cheddar such as Grafton or Tillamook gives this dish legendary flavor.
Here’s a recipe I adapted from one presented by Jamie Oliver. The result is quite unlike standard...
“The secret to this soup, as with any other, is a very strong stock. I use no beef bouillon or MSG...
Pickled beets provide lively color as well as lively taste.
When you only want a few, this recipe will do nicely.
This pilaf has a slightly nutty flavor that is a perfect complement to Deborah’s good lamb dishes.
I was born and raised in Texas. I remember when I was growing up my mother preparing the best meals...

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