Avocado Grapefruit Fennel Salad
Baked Heirloom Tomatoes and Onions
Buffalo Fried Calamari with Ranch Dip
Crab Stuffed Mushrooms
Crunchy Homemade Pickles
Fried Calamari with Two Dipping Sauces: Marinara and Aioli
Herbed Goat Cheese, Roasted Tomato, and Asparagus Quesadilla
Middle Eastern Vegetable Bake
Oysters in White Wine Sauce
Roquefort Bars (or Blue Cheese Bites)
Smoked Salmon in Sour Cream-Horseradish Sauce
Surprise Spinach Pancakes
Bavarian Apple Pancake
Homemade Whole Wheat Bread with Honey Nut Cinnamon Butter
Honey Orange Bread Twist
Huevos Rancheros Bowls
Individual Egg Potato and Cheese Casseroles
Mashed Potato Egg and Sausage Pizza
Banana Caramel Monkey Bread
Cinnamon Blueberry Muffins
Cuban Bread (or Bread Rolls)
Hidden Shamrock Irish Soda Bread
Marbled Almond Cake with Espresso Glaze
Poppy Seed Caramel Rolls
Chocolate Chip Stuffed Marshmallow Mug Toppers
Asparagus au Gratin
Baked Macaroni and Cheese
Baked Sriracha BBQ Chicken
Balsamic Braised Cabbage and Apples
Black Beans in Garlic Sauce
Brussels Sprouts with Bacon
Cardamom Scented Whipped Sweet Potatoes
Cheesy Bean Burger Blasters
Classic Baked Lasagna
Coconut Green Beans and Peas
Lemon Coriander Chicken
Mexican Meatball Soup
New England Clam Chowder
Old Fashioned Gingerbread with Orange Scented Whipped Cream
Pastitsio Pastetseo Potato Patato
Pork and Black Beans with Rice
Scallop Tacos with Avocado Salsa Verde and Cumin Scented Slaw
Shrimp Parmesan with Fresh Tomatoes and Basil
Stroopwafel House Mug Toppers
Turkey Chili with All The Fixins
Apple Cheese Cake Puff
Apple Cranberry Pie
Baked Apple Snack Stacks
Baked Brown Sugar Rhubarb with Blood Orange
Baked Pumpkin Spice Pudding
Basic Sponge Sheet
Carrot Cake Cookie Bites
Cats Tongue Cookies
Chocolate Chestnut Slices
Chocolate Peanut Butter Shortbread Bars
Chocolate Stuffed Almond Cookies
Cinnamon Spiced Oatmeal Chocolate Chip Cookies
Cookie Butter Molten Lava Cakes
Crackled Chocolate Drops
Croquets aux Filberts/Citrus Hazelnut Cookies
Devils Food Cake with Meringue Frosting
Double Layer Caramel Brownies
Frozen Raspberry Mousse
Frozen Strawberry Cream Torte
Ginger Almond Sandwich Cookies
Gluten Free Chocolate Cake Ring
Grilled Princess Pound Cake and Peaches with Whipped Cream
Heavenly Chocolate Cubes
Hunter Almond Cake
Lemon Cake Logs
Lemon Meringue Tart
Maple Bourbon Creme Brûlée
Mini Chocolate Almond Meringue Tarts
Old Fashioned Cheesecake (strawberries optional)
Peach Lemon Thyme Upside Down Cake
Polish Butter Cookies (Autumn Version)
Polish Mazurka (cookie bars)-Pumpkin Spice Caramel Optional!
Pumpkin Banana Cream Pie Bars with Marshmallow Topping
Pumpkin Cake Roll
Pumpkin Chocolate Chip Soft Biscotti
Red Velvet Chocolate Souffle with Cream Cheese Icing Sauce
Rich Chocolate Velvet Cake
Sauteed Apple Cake
Scandinavian Christmas Cookies
Soft Gingerbread Drop Cookies with Cream Cheese Frosting
Sour Cream Custard Cherry Tart
Strawberry Kiwiberry Mascarpone Cream Parfait
Strawberry Rhubarb Crostata
Strawberry Rhubarb Pie
Stuffed Baked Apples with Homemade Caramel Sauce
Viennese Cookie Pockets
3-Ingredient Curry Powder
Cardamom Coriander Chicken Wrap
Chinese Spare Ribs
Chinese Style Shrimp with Black Bean Sauce
Creamed Oyster and Noodle Casserole
Fresh Tomato Soup
Grilled Swordfish Skewers
Honey Roasted Brussel Sprouts with Toasted Pecans
Indian Beef Curry
Lentil Vegetable Salad
Linguine with White Wine Clam Sauce
Potato Pancakes with Honey Crisp Apple Sauce
Quick Asian Style Shrimp Saute
Red Snapper or Cod Veracruzana
Stuffed Cabbage Soup
Tzadziki Stuffed Tomatoes
Zucchini Stuffed with Tuna
Jim Beard's Deviled Crab
Chilled Blueberry Soup
Curried Carrots and Peppers
Greek Kale Salad
Green Beans Catalan
Punjabi Vegetable Curry
Spicy Cumin Scented Broccoli
Tricolor Potato Salad
Turkey Sausage with Sauteed Sweet Potatoes and Apples
Arugula, Pear, and Prosciutto Flatbread
Basil Vegetable Soup
Curried Macaroni Salad
Cheese Blintzes - with Classic Apple or Tangy Pomegranate Sauce
Red Bean and Sausage Salad
Balsamic Glazed Strawberry and Goat Cheese Spinach Salad
Basic Braised Beef
Best Recipes of 2015
Classic Chicken Salad
Salad Nicoise with a Twist
Sweet Potato Rolls
The Best Recipes of 2014
Veggie Stuffed Eggplant - Imam Bayeldi
Winter Squash Salad with Brown Butter Apple Cider Dressing
Debbie, from the Culinary Cellar, sent me a link to your blog earlier today. I am a longtime fan of your grandmother’s cookbooks. Both The Art of Fine Baking and The Art of Good Cooking are in my collection, and I think both are timeless classics. Paula’s brownie recipe is the best on I’ve ever tried. I’m looking forward to seeing her unpublished recipes. Best of luck with your blog.
Thanks so much for commenting. I’m really glad there are still fans out there like you who appreciate my grandmothers books and recipes. The unpublished recipes are a treat! I hope to have a few up soon. Thanks again.
Though I haven’t tried you’re grandmothers recipes I’ve heard about her over the years and we’ll be giving one or two of them a try for New Years Eve. Thanks for doing this, neighbor.
Megan, It’s wonderful to learn about Paula. I bought the Art of Fine Baking in 1978 at Barnes & Noble in Manhattan and have kept it as one of my treasured books.
I just bought a 1961 printing and it seems to be printed in sepia rather than black ink. Unexpected and very cool.
Can you fill in the biographical details about your grandmother and now that I have learned a little about your grandfather, about them both. I’ve always had great curiosity. I have no idea when Paula was born, how old she was in ’61 and how much writing did she do. Can you post any pictures?
I’m sure anyone who reads cookbooks, as many of us do, wants to know all about her.
We’re all looking forward to learning more.
John – thank you for your comments. I’m working on posting more biographical details about my grandmother as well as photos. For reference, she wrote two books: The Art of Fine Baking and The Art of Good Cooking plus she left behind some unpublished writings and recipes that I am working on. Will post more info and details soon! Thanks again for your comments.
I just moved across country and The Art of Fine Baking is to be shipped with my other cook books. i was hoping to find your grandmothers Croquets aux Filberts on line and ended up e-mailing a pastry chef friend who I worked with 30 years ago in S.F. Both of us worked for Patisserie’s/restaurants that claimed your grandmothers recipes as their own secret recipes. The two of us would roll our eyes, since we were both such big fans of the book and new precisely where the original could be found! In any case, I do want to weigh in and say that The Art of Fine Baking is one of my favorite and most trusted references, and I think that the Croquets aux Filberts are my absolute favorite cookies ever! Glad I stumbled on your blog.
Thank you Susan! It’s interesting to learn that restaurants were using her recipes as their own. This is the first I’ve heard about this. It’s also great to learn about your appreciation for the Art of Fine Baking as well as your background and history with it. I haven’t tried Croquets aux Filbert yet but I am now going to make it a priority. If you need any recipes or info while you are waiting for your books, feel free to contact me. Thanks again.
Megan: my wife bought a used copy of The Art of Fine Baking at the library store of the Columbus (Ohio) Metropolitan Library two weeks ago, and I have already made the Croquets aux Filberts twice. Those cookies are so very tasty and so attractive! I’ve just today baked 4 dozen to offer at a benefit bake sale. I wanted to find out (for the labels) if French “Croquets” meant anything besides croquets and stumbled across your website. Which, of course, I have now bookmarked. I had not heard of your grandmother before since I’m only doing much cooking now in retirement, but now I’ll be on the lookout for her other book too. Good for you, giving her a presence on the web!
Thanks Bill and sorry for my delayed response (I thought I had responded…oops!). I hope the bake sale went well!
Yes, indeed! The three packages of croquets aux filberts were snapped up within the first half hour of the sale!
Megan, thank you for creating this wonderful website! I have both of your grandmother’s books, and I continue to use them over and over again. I just purchased a used copy of the Art of Fine Baking for my niece who is beginning to experiment with baking. We are anxiously awaiting its arrival so that she can learn the all-important techniques! In the meantime, I have pointed her in the direction of the recipes you have posted.
Thanks so much (and sorry for my delayed response)! I hope your niece is enjoying the book.
Dear Megan, i can see now much more of this blog, i just thank you again to show up in my life with such wonderful recipes. I am your fan, and i wish to find the
“The Art of Good Cooking” , as a previous fan found it.
It is lovely to find out that one of my favorite cookbooks was written by your grandmother and that her husband was a hero as well. I am writing to thank you for this blog and these recipes. I add only that Paula Peck’s Cabbage Soup on p. 103 of Art of Good Cooking is spectacular, and I wish it appeared on your blog so that I could send it more easily to friends who ask for it whenever I serve it–which is often in the cold weather.
Thank you for your wonderful comment! It’s great to hear that my grandmother’s cookbook is one of your favorites. I’m familiar with the Cabbage Soup recipe – it’s delicious. I did a modified version for this blog (replaced brisket with ground beef to reduce the cooking time). I called it Stuffed Cabbage Soup: http://impeckableeats.com/2012/04/stuffed-cabbage-soup/. If you would like the full original version, I would be happy to email it. I’m in the process of redeveloping my recipe page so that favorite Paula Peck recipes are easier to find.
Thanks again for commenting! I’m so glad you enjoy my blog.
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