American
Spicy Pumpkin Roulade
An elegant finale to the meal; the cake has a light texture, and the filling provides great pumpkin flavor with a hint of orange. Pour a late-harvest Sémillon with dessert.
Scrod with Herbed Breadcrumbs
It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.
Pecan-Crusted Catfish
Two New Orleans favorites — catfish and pecans — team up in this terrific dish from Upperline Restaurant.
Manhattan-Style Clam Chowder with Chilies
Chilies add a southwestern twist to this traditional chowder.
By Charleen Borger
Buttermilk Cupcakes with Two Frostings
If making these cupcakes for a large crowd, do not double the recipe but make multiple batches.
Sweet Potato Pie with Three-Nut Topping
We've added a topping of walnuts, hazelnuts and almonds to a southern favorite.
Traditional Senegalese Soup '21' Club
This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.
Indian Pudding
The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.
Mid-Atlantic Mushroom and Chestnut Stuffing
There are few places where chestnuts are cooked with more style and appreciation than in those states just below New England. Here they are added to a traditional stuffing, enhanced by mushrooms and herbs.