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Harvest Bread Stuffing

The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too....

Green Beans and Carrots In Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature....

Practical Everyday Transportation

The demands and shortages of World War II meant that transportation in the 1940s had to concentrate on practicality without frills or luxuries—vans and pickups were vital to move food and supplies to where they were needed, and off-road vehicles were required to carry troops...

A Date With Eddie Fisher

Most stars on a first date with a dream like Mala Powers head for Mocambo and the wee hours of the morn. But Eddie Fisher had enough of nightclubs and night life on his last trip to the coast—so this time he and Mala started...

U.S. Style-Setters

There was a huge appetite for new cars in post-war America, so car makers rushed into production, working with essentially pre-war body styles. These styles, however, had seen three seasons’ more development than European makes, since the United States had joined the war later. By...

Roasted Squash And Polenta Torta with Red Onion Marmalade

Serves 10 to 12 1 2- to 3-lb. kabocha squash, halved and seeded; or butternut squash, halved, seeded, and sliced crosswise 1½ inch thick 2 Tbs. extra-virgin olive oil; more for the baking sheet and pan 5 cups homemade or store-bought vegetable broth 2½ cups coarse cornmeal polenta, such...