My dear friend April recently gifted me with the Beekman 1802 Heirloom Cookbook… which is fascinating not just because it’s the Fabulous Beekman Boys’ project but by how it’s put together.

It’s not just another collection of recipes. There are all sorts of ways to keep your own family recipes in the book, too — places to write them down and pockets to keep those old recipe cards in. The book is decadently ravished in Paulette Tavormina’s photography. Like P. Allen Smith’s Seasonal Recipes from the Garden, this cookbook is organized by season first, then by food category. It’s meant to be handed down, and I think that’s a fabulous idea.

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Lots of old fashioned recipes in it too, including one for Quick Braised Collard Greens. The recipe, on the jump.