The Mother Lode
Our food editors raided old family recipe boxes to rediscover their childhood favorites.
May 2004
When my Scottish stepmother married my father, in 1963, she had a lot to learn about cooking. Once she made my father what she thought was a charming American variety of onion for dinner; they turned out to be bulbs of garlic. She’s come a long way since then, providing our family with increasingly exotic taste memories influenced by years of living in Mexico and Brazil. The secret to a good fool, whatever the fruit, is to taste as you go. Some need more sugar; any fruit with little acidity benefits from a smidgen of lemon or lime juice; and more delicate flavors, like mango, require less cream. —Shelton Wiseman, Food Editor
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