The docket
50 recipes. Complexity is shown with its reasons on each recipe — it is a filter, never a gate.
Garlic Rice Pilaf
Long-grain rice toasted with garlic and simmered in broth for a simple, fluffy side. Naturally gluten-free and easy to pair with chicken, fish, or vegetables.
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Crispy Roasted Potatoes
Cubed potatoes roasted at high heat until golden and crisp at the edges and tender inside. A basic side that works with almost any main dish.
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Corn Pudding
A soft, spoonable baked corn side made with cornmeal for body and both whole and creamed corn for texture. Slightly sweet and rich without any wheat flour.
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Creamy Coleslaw
Shredded cabbage and carrots in a tangy, lightly sweet dressing. Chilling before serving lets the cabbage soften just enough while staying crisp.
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Cucumber & Dill Salad
Thin-sliced cucumbers and red onion in a light vinegar dressing with fresh dill. A cool, crisp side for grilled meats and rich dishes.
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Mashed Potatoes with Cornstarch Gravy
Fluffy mashed potatoes with a smooth pan gravy thickened with cornstarch instead of flour. The starch gravy stays glossy and needs only gentle heat to thicken.
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Roasted Green Beans
Fresh green beans roasted until tender with lightly blistered spots, finished with garlic and lemon. A fast oven side with very little prep.
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Quinoa Tabbouleh-Style Salad
A tabbouleh-style salad made with quinoa in place of bulgur wheat, so the whole dish is gluten-free. Loaded with parsley, mint, cucumber, and tomato in a lemon dressing.
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Corn Fritters
Golden, crisp-edged corn fritters with a tender center, converted to a rice flour and cornstarch batter. The starch blend fries up lighter and crispier than a wheat batter.
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Creamy Polenta
Cornmeal slowly whisked into simmering liquid and finished with butter and Parmesan for a soft, creamy base. Serve under stews, roasted vegetables, or grilled meats.
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Honey-Glazed Carrots
Carrot coins simmered until tender, then glazed with honey and butter. A simple sweet-savory side that holds well for a holiday table.
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Potato Latkes
Crisp shredded-potato pancakes fried in oil and served with sour cream or applesauce. Potato starch replaces the wheat flour binder and keeps the edges lacy and crisp.
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Spoon Corn Bread
A soft, custardy corn bread that is served straight from the dish it was made in, with a spoon. It never needed wheat — the bulletin itself labels it 'Without Wheat.'
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Soft Corn Bread with Rice
Cooked rice and a little white cornmeal are simmered in milk, enriched with eggs, and finished in the oven. The result is soft and sliceable, quite different from crumbly skillet breads.
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Cheese Cornmeal Bake
Yellow cornmeal is boiled into a thick mush, layered with cheese, and browned in the oven. The 1917 bulletin calls it Cheese Pudding; it eats like a firm, cheesy cornmeal slice.
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Corn-Meal Dumplings with Greens
Plain cornmeal dumplings simmered until tender, traditionally cooked right with turnip tops or other greens. The original's optional flour dredging is simply left off — the dumplings hold without it.
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Rice Pilaf with Tomato
Rice simmered in stock with tomato, onion fried golden in butter, and a touch of sweet pepper. The bulletin calls it 'an oriental mixture' and warns, rightly, that pilaf is injured by overcooking.
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Boston Baked Beans
Navy beans soaked overnight, simmered until their skins burst, then made low and slow with salt pork, molasses, mustard, and sugar. The fireless-cooker bulletin and Fannie Farmer's method agree almost ingredient for ingredient.
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Turkish Pilaf with Tomato
Rice is browned in butter, steamed until the water is gone, then finished with hot stewed tomatoes until soft. Farmer gives three versions; this is the first and simplest.
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Rice with Cheese
Steamed rice is layered in a dish with butter and shavings of mild cheese and a few grains of cayenne, until a quarter-pound of cheese has gone in. Simple, rich, and entirely rice-based.
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Succotash
Hot boiled corn cut from the cob, mixed with an equal quantity of hot boiled shelled beans, seasoned with butter and salt, and reheated. Two vegetables, three seasonings, nothing else.
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Creamed Potatoes
Cubed potatoes boiled just until tender, served in a plain milk sauce with parsley, cheese, or a little onion. Aunt Sammy's sauce is flour-thickened; here cornstarch at exactly half the amount does the same job.
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Quinoa and Black Bean Salad
Cooked quinoa is tossed with black beans, tomatoes, bell peppers, and scallions in a lime, cumin, and coriander dressing and served cold.
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Pear Salad
Salad greens, sliced vegetables, canned pears, walnuts, and raisins are tossed with a tangy yogurt and orange juice dressing.
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Green Bean Casserole
Blanched fresh green beans, onions, and mushrooms are folded into a light white sauce and topped with onion-powder cracker crumbs, then cooked until golden.
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Baked Rice with Spinach
Thawed spinach and cooked brown rice are combined with egg-white substitute, mozzarella, milk, and onion, seasoned with marjoram, thyme, and rosemary, then cooked in a casserole until set.
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Oven-Fried Yucca
Yucca is simmered until tender, cut into wedges, and finished in the oven until lightly crisped — a starchy, mild side that takes the place of fries or roasted potatoes.
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Oven French Fries
Potato strips are chilled in ice water, tossed with garlic, onion, white pepper, allspice, and hot pepper flakes, then cooked in a hot oven — covered first, then uncovered — until golden brown.
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Candied Yams
Boiled yam slices are layered in a casserole with a brown sugar, cinnamon, nutmeg, and orange peel mixture, dotted with margarine, moistened with orange juice, and cooked until glazed.
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Caribbean Pink Beans
Dried pinto beans are soaked overnight and simmered until soft, then finished with finely chopped plantains, tomato, red pepper, onion, and garlic cooked in until the plantains are tender.
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Kale with Nuts and Raisins
Chopped kale is quickly cooked with garlic in a frying pan, then tossed with toasted nuts and raisins for a bright, slightly sweet side. Distinct from the pool's Kale Chips: a sautéed side dish, not a crisped snack.
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Roasted Root Vegetables
A mix of root vegetables — potatoes, rutabagas, turnips, parsnips, beets, or sweet potatoes — plus carrots and onion are tossed with oil and Parmesan and roasted in a single layer until tender.
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Baked Pumpkin
Cubes of fresh pumpkin are sprinkled with sugar and salt, covered, and cooked until soft, then finished with cinnamon — a simple sweet side from a USDA commodity-foods collection.
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Baingan Bartha (South Indian Eggplant with Coconut and Chili)
A South Indian eggplant dish where flame-roasted eggplant is mashed and mixed with a fresh paste of coconut, green chillies, and coriander. Smoky, bright, and naturally gluten-free.
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Curried Rice
A quick vegetarian rice side where onion and curry powder are toasted in butter, then rice, raisins, and bouillon simmer together until the water is absorbed. Sweet, warm-spiced, and naturally gluten-free.
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Harvard Beets
Sliced beets in a sweet-and-sour glaze — their own liquid thickened with cornstarch, sharpened with vinegar and warmed with a whisper of clove.
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Fried Cabbage
Shredded cabbage fried in butter in batches until tender with crisped edges, seasoned simply with salt and black pepper.
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Lyonnaise Carrots
Sliced carrots tossed with onions sautéed in butter and a pinch of sugar, finished with fresh parsley — the onion is what makes them Lyonnaise.
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Cauliflower Au Gratin
Tender cauliflower under a cheddar sauce with a browned, buttered gluten-free crumb top — the classic gratin, converted.
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Ratatouille
Eggplant, zucchini, peppers and onion simmered in a herbed tomato base until everything melts together — the Provençal staple, naturally gluten-free.
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Eggplant Parmesan
Salted eggplant slices in a rice-flour and gluten-free crumb coating, shallow-fried and layered with a long-simmered tomato sauce, Parmesan and mozzarella, then baked.
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Red Cabbage with Sweet and Sour Sauce
Red cabbage and apple cooked slowly in butter, then dressed with a vinegar and brown-sugar sauce warmed with cloves and bay.
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Stewed Tomatoes
Whole peeled tomatoes simmered briefly with a little onion, green pepper and celery until the flavours blend — the simplest of tomato sides.
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Scalloped Potatoes and Onions
Sliced potatoes parboiled, layered with onion and a white sauce, and baked until browned — a sliced, layered bake, not a creamed potato.
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Corn Pone
Hand-formed cornmeal pones with just a little flour in the original, sour milk, and almost no sugar. The meal is scalded first, the pones are handled lightly, and they come out crusty outside and tender inside — a side-dish bread, not a sweet pan bread.
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Potato Salad
Potatoes cooked in their jackets, skinned and cubed cold, then folded with celery, pickle, grated onion, and a full cup of dressing. Chilled thoroughly and served on crisp lettuce — a 1920s USDA picnic standard.
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Baked Soybeans
Dry soybeans soaked, simmered until tender, then baked three hours in a beanpot with bacon, onion, brown sugar, molasses, and dry mustard — a sweet baked-bean treatment for soybeans instead of navy beans.
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Cabbage Cooked in Milk
A quart of shredded cabbage simmered two minutes in milk, then finished in its own thickened milk for three or four minutes more. The plainest possible creamed cabbage, six half-cup servings.
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Eggplant-Tomato Casserole
Eggplant and onion cooked golden in butter, combined with a big can of tomatoes, topped with crumbs, and finished in a moderate oven for half an hour. Six three-quarter-cup servings.
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Jellied Vegetable Salad
Lemon gelatin carrying finely cut green pepper, carrot, celery, and radish, molded and turned out on salad greens. A 1976 molded salad, six half-cup servings.
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