Word: mushrooms
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...American Folklife Cookbook (Schocken). The most impassioned paean to Momma cooking is Jane and Michael Stern's Square Meals (Knopf). In their march down memory lane, the authors celebrate dishes from what many people rightfully consider the Dark Ages of American eating: tuna casseroles sauced with canned mushroom soup, Back-to-Bataan Spam and patently disgusting creations like a cabbage-apple-and-pickle salad with evaporated-milk dressing. The Sterns, who write several columns and report their findings regularly on the CBS Morning News, also offer better choices, such as soups and pot roasts. The trademark specialty of the down...
Accompanied by Bong Ihn Koh ’08 playing Bach on the violoncello, the black tie-clad honorees were treated to a dinner of sea scallops, horseradish-encrusted filet of beef with mushroom portwine sauce, and goat cheese cake with fresh berries at Annenberg last night...
...mushroom cloud of suspicion hangs over this segment of Oppenheimer’s life. In 1943 he made the mistake of spending a night with his former lover, the sometimes lesbian Tatlock. Given her Red leanings, that dalliance constituted a clear breach of security. (Half a year later, Tatlock was dead by her own hand, although some still speculate that she was murdered.) Then came truly devastating revelations of the “Chevalier affair.” In winter 1942, Oppenheimer’s friend Haakon Chevalier had approached him on behalf of another Communist about turning over secret...
Your issue on the atomic age was fascinating. I regret, however, your use of the mushroom, with its negative connotation, as the symbol for your SPECIAL SECTION. This comes at a time when the American Mushroom Institute is beginning a campaign to increase the consumption of mushrooms from 2.8 lbs. per capita to a much higher level. Perhaps by calling attention to the product, we will encourage Americans to increase their use of this nutritional commodity. Charles R. Harris, Executive Director American Mushroom Institute Kennett Square...
...find in Paul Kovi's Transylvanian Cuisine (Crown; $15.95). And, in fact, there is a recipe for stuffed bear's foot and another for brain sausages. For the most part, though, Kovi's dishes are more benign: juicy sauerkraut glowing with paprika, subtle tarragon-scented fish soup and mushroom-stuffed carp, crisp roast goose and leg of veal with goose liver, kohlrabi nestled in egg barley and, for a delicate touch, "blushing tomatoes in sour cherry vinegar." Eggplant, cornmeal, strudels and the fragrant honey cake mzeskalcs are all included...