December 31, 2015
I’ve been leafing through old Gourmet Magazines, and found myself intrigued by these vegetarian suggestions for the New Year, spanning three decades of January issues.
From 1975, Parsley Dumplings with Brown Butter and Fried Parsley
From 1985, Parmesan Scallion Souffle
And from 1997, Gumbo Z’herbes (you’ll note I’ve omitted the microwave roux; my feeling is that if you’re going to bother making gumbo, you should spend time on the roux).
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