Betty Crocker never actually existed in flesh-and-blood form, but long before she started churning out boxed cake mixes and frostings, she was used for an ad campaign for Gold Medal flour in 1921. Shortly thereafter, the company used her name to answer all manner of baking questions posed by women around the country and even gave her a radio show.
All images from Betty Crocker's Dinner for Two Cookbook, General Mills, 1958 A lot has happened since Betty Crocker published her Dinner for Two cookbook in 1958.
She went on to publish several cookbooks, including The Betty Crocker Cookbook, which debuted in 1950 and remains in print to this day. Lesser known is Betty Crocker's Dinner for Two, published in 1958, which is tailor-made to city-living whether you're in a couple or not; recipes are simple, easy to source, and short, and they make only enough food for two people. So if you're single, you'll have some leftovers; if you live with another, it's just enough for one meal.
But that's not to say the book isn't hilariously dated (although the illustrations by Charles Harper remain fantastic). And despite sweeping changes in how we think about ingredients, cooking and gender roles, there is still plenty that rings true in Crocker's classic take on cooking.More »
Four years ago, Gotham Bar & Grill chef Alfred Portale decided to celebrate summer with Greenmarket to Gotham, a weekly prix fixe lunch sourced almost entirely from the Union Square Greenmarket. Spotlighting seasonal ingredients allows Portale to highlight a different local farmer every week for 12 weeks, June through August. These summer lunches follow a strict vegetarian diet; each dish hinges on fresh fruits and vegetables, without leaning on meat for substance.
All photos courtesy Gotham Bar & Grill Gotham White Peach Salad
In the months since Hurricane Sandy left some New York-area communities in a state of panic and disaster, no neighborhood has stepped up in a more inspiring and positive way than Red Hook.
Today All Hands on Deck, a cookbook containing 25 recipes from Red Hook's restaurants, bars, bakeries, and supper clubs, is available online for $15. All proceeds from the book's sales will directly benefit Restore Red Hook, a group founded by small business owners in the wake of the Hurricane.More »
Looking for 23 ways to use schmaltz in your holiday recipes? Michael Ruhlman's got an app for that.
The Book of Schmaltz: A Love Story to a Forgotten Fat is the James Beard Award winning author's ode to the "heart attack food." Ruhlman, who details his new appreciation for self-publishing on his blog, fell hard for the rendered chicken fat after being passed a family recipe from a Jewish neighbor. The book features old-world recipes, as well as more modern ones -- so you can serve your kreplach with a side of Parisienne gnocchi. Ruhlman also describes how to make "the best chopped liver you've ever had," which might cause a few neglected grandmothers to reconsider how they describe themselves.More »
A recipe and an artifact, from Michael Popek's new book
Above, the Blonde Brownies found in Jonathan Lethem's Motherless Brooklyn. The fat called for in this recipe is melted shortening, which dates the recipe a bit, but the book was published by Vintage in 1999.
A recipe for corn muffins found in "Cat's Cradle"
Those of us who spend a lot of time rifling around old books are always finding unexpected treasures in the pages -- handwritten shopping lists, photographs, candy wrappers, receipts. What about recipes?More »
People's Pops launched in 2008 when Nathalie Jordi, David Carrell, and Joel Horowitz set up a booth at the New Amsterdam Market, where they decided to sell ice pops made with local fruits. Over the years they experimented a lot, developed a fan base, opened shops in the East Village and Chelsea Market, and started selling to Whole Foods. They're now our city's ice pop masters.
A Game of Thrones author George R.R. Martin makes what he calls an "embarrassing confession" in the new cookbook based on his popular fantasy series: He can't cook.
In his introduction to A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, Martin explains that he has always been better at eating than he has at cooking. And he goes on to explain why he spends so much time writing about food:More »