that's my go to book for macaroni & cheese, cauliflower polanaise and 16-bean soup

Our family has been feasting on the "Rich Rum Sticky Buns" (p. 622 of 1989 edition) for over twenty years. We start to get sad if we don't have them at least once a month. I now cut all the ingredients in the topping in half -- slightly less gooey, much healthier, and just as delicious.

I like their "apple of my eye" pie recipe and the sour cream almond cheesecake. yummm. I also like to refer to the roasting charts and really basic stuff like how long to boil a hard egg, how to make superfine sugar... that kind of thing.

Love the split pea and ham soup, and I make the pizza dough weekly.

Our favorite is Shrimp and Vegetable Pasta. Mango Chutney (for the Mango Chicken in another Silver Palate cookbook), Tabbouleh, and Baked Winter Squash soup are all great too.

The book is so full of helpful information that I refer to it even when using a recipe from another source.