Author Archives: roseroby

We all have our own idea of the big game day.  Sure it usually brings to mind football, but for me, a real game day is U.S. Open Tennis so it made sense to serve up Martha’s special game day … Continue reading →

Today I stayed in the Midwest and made Martha’s Twice-Baked Potatoes With Sour Cream and Chives from page 258. My inspiration for doing these twice-baked potatoes came from the fact that the recipe was on the opposite page from the … Continue reading →

Today I tried something a little different with Martha’s Wild Rice Salad from page 259 of the Midwestern section. Wild rice, which is not actually a rice at all, it’s a grain producing grass, happens to be very rare and … Continue reading →

Today I kept it light and simple with Martha’s version of a West coast classic, Crab Louis from page 359. Crab Louis a/k/a Crab Louie a/k/a The King Of Salads is one of those great American salads that goes way … Continue reading →

Tonight I traveled to Seattle for their famous Pike Place Fish and Chips on page 384. I love fish and chips!  When I was a child growing up in Brooklyn there was an Arthur Treacher’s Fish and Chips right down … Continue reading →

Today I took my kitchen road trip to a Midwestern county fair with Martha’s Caramel Corn from page 275. Caramel corn is one of those things we’re very used to getting in a plastic bag.  The original and most popular … Continue reading →

Today I tried one of our nation’s most famous treats and The Official State Dessert of Massachusetts, a Boston Cream Pie from page 141. This was the second recipe I’ve made from Martha’s American Food that originated at the Parker … Continue reading →

Tonight I made an interesting salad from the West with Martha’s Grilled Artichokes with Lemon-Oregano Mayonnaise on page 352. I love artichokes but they’re a pain the butt to work with!  However, if you make them right, the effort is … Continue reading →

Tonight I made one of my personal favorites from the Northeast with Martha’s Chicken Parmigiana from page 108. Growing up in Brooklyn I was a “latchkey kid.”  My mother worked and went to school and I was on my own … Continue reading →

Today I kept it very basic with a nice All-American Caramelized Onion Dip from page 26. A lot of people make onion dip by taking some powdered onion soup and mixing it with sour cream.  Sure it’s easy, but I’ve … Continue reading →