Old & New Staples
I have been using several F&W recipes for years, including Sirio Maccioni’s Spaghetti Primavera from your premiere issue, May 1978 (I found it in the 20th-anniversary issue). Beef Brisket Pot Roast, from Marc Meyer in January 2007, is quickly becoming one of my new staples. It has the best sauce and gets eaten too quickly at my house. Thanks for the years of great recipes. I did not realize how long your magazine has been a aprt of my life until now.
— Reina Santangelo, Albuquerque
My husband and I love curries, and our favorite is Grace Parisi’s Shrimp with Coconut-Curry Tomato Sauce from September 2003. Many curries can be complicated to prepare, but this one is relatively simple and so delicious. My favorite thing about it, besides how great it tastes, is that it makes our home smell like curry the whole next day. Yum!
— Debra Coho, York, PA
Although my fiancée and I love dining out, we cook at home most weeknights. In the fall, I frequently make Mario Batali’s Cavatelli with Spicy Winter Squash from November 2004. The recipe is easy, flavorful and rich with seasonal ingredients. And above all, it is terribly satisfying and delicious.
— Brian Bushaw, Madison, WI