James Beard's Recipe Box: Molasses Cookies

molasses cookies from James Beard's American CookeryTo celebrate yesterday's reissue of James Beard’s American Cookery, we have invited cookbook authors, food writers, and chefs to prepare one of its recipes. In the coming weeks we will publish these writers’ reflections on cooking from one of the most important works in the history of our country’s cuisine. We hope their essays inspire you to do the same. First up is freelance writer and cookbook author Lauren Chattman. Stay tuned for dispatches from Mollie Katzen, Dorie Greenspan, Jennifer McLagan, and more. – JBF Editors Just when I was thinking that it was time to fill the cookie jar with something old-fashioned for fall, James Beard’s American Cookery arrived in the mail. Paging through the book, my eye focused on page 721, a recipe for

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Recipe: Butterscotch Budino with Caramel Sauce and Rosemary–Pine Nut Cookies

Rich and velvety, budino is Italy's answer to pudding. This butterscotch version by JBF Award winner Nancy Silverton borders on sinful, its heady sweetness complemented by caramel sauce. We especially love the charming rosemary–pine nut cookie garnish.

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