The smell of this seafood stew as it simmers on the stove will bring back every outing you’ve ever had to the sea. Tear into the rustic bread, dip a piece in the creamy white wine sauce and let the juice dribble down your chin.
This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.
A recipe from an ad for the American Wine Advisory Board published in LIFE magazine November 12. 1945
I love finding a decent recipe on an ad because building posts like this one chalenge both the foodlover and the designer in me. And old ads are always more fun to work with because the illustrations usually are drawings like this superb watercolour and not photos – Ted
A recipe from an ad for the American Wine Advisory Board published in LIFE magazine November 26. 1945
Bring out the goodness – with wine
This chicken fricassee can start you on a test of some pleasurable eating. You serve the chicken steaming hot. Then pour a glass of California Sauterne or an other good white wine, well chilled – and taste the wine and food together.
A classic Norwegian late summer dessert found on frukt.no
Plum compot is a delicious dessert that often wakes nostalgia in Norwegians. The compote has been a classic here in this country for more than a hundred years. Serve it lukewarm with a little whipped cream or 50/50 cream and milk.
A recipe for a refreshing summer drink found in “Festmat” (Party Food) published by Hjemmets Kokebokklubb in 1982
Summer is not over yet so there is still time for a picnic or two or a party in the garden. This bowl fits perfectly with both. For a picnic it can pay off to fix the ingredients at home and mix the bowl when you’re on the picnic spot – Ted
A dinner recipe found in “Flavours of Hungary Recipes” a free E-book publiched by the Hungarian Agricultural Marketing Centre in 2009
From the book intro: The world-famous Hungarian gastronomy relies on its savoury, high-quality Hungarian food. There is no need to prove how tasty Hungarian food is.
Everyone who has tasted real Hungarian tomatoes or peppers knows that they taste better than their foreign counterparts. Hungarian salami made according to the ancient tradition is known and sought after world-wide. The origin protection of “pálinka”, the Hungarian fruit brandy is now guaranteed under EU law.