There’s nothing like a 250-year old recipe to be really…disappointing. Our ideas about great food change with time. We have so many more food choices today, ingredient options that the founding fathers and mothers wouldn’t have had, and such a varied range of cuisines that have altered and opened the American palate that finding a historic recipe and making it work for modern tastes requires some adaptation. This recipe for Martha Washington’s crab soup would have been considered an elegant […]
Serves: makes 32 pieces Prep time: 30 minutes to cook the rice and assemble the ingredients, with an additional five minutes to put together each roll
Note: A tartine is a hot, open-faced sandwich. This one is just as good cold. Serves: 2 Prep time: 15 minutes
Serves: 4 Prep time: 15 minutes
Adapted from The Inn at Little Washington Cookbook by Patrick O’Connell Serves: 4 Prep time: 1 and ½ hours For the orzo: For the sautéed spinach: For the grapefruit butter sauce: Liquid for rewarming the lobsters: For garnish: To cook fresh lobsters:
