'Canal House Cooking Volume No. 6' on Serious Eats

Cook the Book: Boston Cream Pie

While Boston Cream Pie does in fact hail from Boston (from the Parker House Hotel to be exact) there are a few other inconsistencies to this dessert. You see, it is neither cream-filled or a pie and if we're getting technical. We should probably be calling it Boston Custard Cake since that's exactly what it is. But when you're met with a big slice of chocolate glazed vanilla cake filled with an eggy yellow custard, arguing semantics just seems kind of silly. More

Canal House Cooking's Fish Sticks

Until I ran across this fish sticks recipe in Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton I was pretty sure these little logs of breaded fish were born in a box. I'd always equated them with childhood dinners and could perfectly envision them sliding out of the box and onto the toaster oven tray. But one look at those panko-coated fingers of cod in Canal House Cooking and it was clear that fish sticks didn't have to exist only in the frozen foods aisle. More

Cook the Book: Lentils with Roasted Beets

Beets and lentils are great friends. This week I decided to branch out from my usual beet salad and try this dish of Lentils with Roasted Beets from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, mostly because I had all of the ingredients on hand. What I was expecting was a hearty side that incorporated the sweet earthiness of beets with meaty little lentils; what I got was so much more. More

Cook the Book: Creamed Spinach

At first glance the recipe includes all of the traditional ingredients—spinach, garlic, butter, and cream—but upon further inspection, you'll notice a few extra touches. Like ginger, in the form of a bright ginger-garlic paste, as well as starchy diced potatoes that thicken the spinach without having to worry about a roux. It's these kinds of smart little touches that make Hamilton and Hirsheimer the queens of taking satisfying, timeless dishes to the next level. More

Cook the Book: Chicken Cordon Bleu

When was the last time you had Chicken Cordon Bleu? It's probably been too long. Brush away all of those 1970s-era dinner party connotations and you'll find a dish that really does deserve a comeback. Why? Well, because dated or not, it's fried chicken stuffed with ham and cheese. More

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