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A simple fish, lightly floured and fried, and served with lemon and fresh herbs: an easy yet...
In addition to their light texture and crunchy crust, the beauty of these rolls is that they can be...
Eating the bowl your salad comes in adds a Willy Wonka level of fun to this easy, elegant...
Tart grated apple contributes a pleasing flavor and texture to this creamy parsnip soup.
Absolutely delicious. Be sure to include the Parmesan cheese, which adds a special touch of its own...
This has a light, delicate taste so do not be tempted to add cheese! If using frozen shrimp, cook...
“This is a nice dish to make ahead of time and you can eat it cold, warm, at midnight – however you...
Fresh peas are butter-steamed with lettuce and green onions, then tossed with prosciutto and pasta...
Excellent with ham or New England boiled dinner.
Pea pods simmered in chicken broth and then pureed create a velvety soup with a lively fresh-pea ...
Prepare 1 to 2 days in advance. If you don’t have a charlotte mold, use a 1-½-quart souffle dish....
Follow a substantial meat with this light and refreshing dessert, which should be made at least a...
Outstanding – and so easy to make. Dipped in chocolate, they taste like chocolate-coated peanut...
This marmalade scorches easily, so keep the heat low and watch the mixture carefully.
A truly sumptuous dessert, guaranteed to transport even the most inexperienced cook to master...
The moisture released by the shredded lettuce gently steams sweet, young peas.
This is more of a marination than a pickling.
Pickled daikon makes a zesty appetizer or addition to a picnic basket.
This pilaf has a slightly nutty flavor that is a perfect complement to Deborah’s good lamb dishes.
Especially appealing in the summer. When Charlie competed in the Professional Pineapple Cooking...
The hardest part of this simple dessert is waiting to eat it.
In the 1800s the Indians referred to the area around the inn as Pleasant Valley, thus the name of...
“This is a popular combination of local fish and mussels with a touch of color.” –The Inn at Duck...
French vanilla ice cream topped with poached pears, sprinkled with toasted almonds, and draped with...
Beautiful blend of flavors and colorful mixture of ingredients. –Hill Farm Inn, Arlington, Vermont
Serve with brown rice and a fresh, tightly cooked green vegetable. –Windflower Inn, Great...
Dorothy’s grandchildren love this old-fashioned pudding. It can be made in a flash, but should be...
Serve this with a topping of whipped cream or foamy sauce.
Timmy flavors his popcorn balls with barley malt. Barley malt (available in most health food stores...
Roast with apple cider, apples, and onions. Serve with garlic mashed potatoes and sauteed spinach.
Made with leftover braised pork and uses cabbage.
Not a dessert, this crispy dish can be served at brunch or as a side dish at dinner. It goes nicely...
Sandy D’Amato uses an old-school European technique for adding flavor to the potatoes, while...
Be sure to read this rather complicated recipe thoroughly and prepare it with the time and care...
Our Best Pulled Pork Sandwiches.  Make from leftover braised pork to save time.
For a subtle difference substitute Hubbard, acorn, or butternut squash.
This recipe, by Tessa Bowers, won first prize in The 2010 Old Farmer’s Almanac Pumpkin Recipe ...
A lighter pie than the traditional pumpkin.
Very light, not overly spiced, and so easy. The Richards Bed and Breakfast
For a nice seasonal touch, try serving this hearty soup from a seeded, fresh pumpkin.
Pozole is usually a slow-cooked braise of pork shoulder, chiles, and hominy, made colorful with a...
If you prefer a thicker gravy with your pot roast, here’s a quick recipe.
Brilliant red radishes are lightly cooked in a white cream sauce. Serve this sophisticated dish...
Rapini sautéed with garlic and fresh ginger acquires an Oriental flavor. Serve with roast pork or...
Bright green rapini and pink shrimp combine to create this beautiful warm pasta salad. Serve as a...
A very rich, dark-chocolate ice cream, with a liqueur-like flavor from the raspberry syrup.
This vegetable stew makes frequent appearances on Tracie’s table every summer. “When you have a lot...
“We serve this as a side dish or as an appetizer with melted mozzarella cheese on top - and either...

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