#classic
8 recipes
Soup70 min
Lobster Bisque
Rich, coral-pink bisque built from a scratch shell stock, velvety roux, and sweet chunks of claw and tail meat. Fannie Farmer's 1896 bones-and-all technique, updated for tonight.
Soup55 min
New England Clam Chowder
Tender clams in a rich, milk-based broth built on salt pork fat and layered potatoes — Fannie Farmer's 1896 formula, sharpened for the modern kitchen.
Dessert80 min
Pumpkin Pie
Silky spiced pumpkin custard in a flaky butter crust — the one dessert that makes the whole house smell like the holidays.
Dessert75 min
Classic Sour Apple Pie
Tart apples, a whisper of nutmeg and lemon, and a buttery double crust — Fannie Farmer's 1896 formula still holds up perfectly.
Dessert40 min
Fannie Farmer's Fudgy Brownies
A faithful update of the 1896 original: dense, walnut-studded squares with a crackly top and a fudge-like crumb that holds up after 130 years.
Dessert29 min
Peanut Butter Cookies
Crisp-edged, chewy-centered cookies built on Fannie Farmer's 1896 original — brightened with a touch of lemon and finished with a halved peanut pressed into each top.
Soup55 min
Chicken and Rice Soup
A clean, broth-forward soup built on good stock — aromatic vegetables simmered until the liquid is deeply savory, finished with tender rice.
Dessert32 min
Chocolate Icebox Slice-and-Bake Cookies
Crisp, deeply chocolatey rolled cookies with a 19th-century pedigree — chilled dough, thin slices, and a satisfying snap straight from the oven.