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Marion Cunningham head shot - Bon Appétit

Marion Cunningham

Marion Cunningham was the ultimate late bloomer. Born in 1922 in Southern California, she overcame the phobias and addiction that plagued much of the first half of her life to become a staunch advocate of unassuming, satisfying American home cooking. At the age of 50, she was discovered by James Beard after enrolling in a class of his (her first travel outside of California); eventually, she became a writer and cooking teacher in her own right, contributing articles to Bon Appetit, Food & Wine, and Gourmet magazines, writing columns for the San Francisco Chronicle and the Los Angeles Times, and authoring eight cookbooks including the revision of the iconic The Fannie Farmer Cookbook and The Breakfast Book. In 2017, Cunningham was included on our list of the 100 Greatest Home Cooks in America.

Recipes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Recipes

Old-Fashioned Muffins With Variations

This classic muffin recipe provides instructions for making many quick bread variations, including blueberry muffins, pecan muffins, bacon muffins, and more.
Recipes

How to Boil Corn on the Cob

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.
Recipes

Dark Fruit Cake

Editor's note: The recipe and introductory text below are from The Fannie Farmer Cookbook by Marion Cunningham. To read more about fruitcake, see the related Daily Dish.Every kitchen file should have a recipe for a distinguished dark fruit cake. This is as good as any to be found.
Recipes

James Beard's Roasted Spareribs

Years ago, in one of his famous cooking classes, James Beard showed us this simple, "can't fail" method for roasting spareribs. He predicted that this recipe would become an all-time favorite, and he was right. These ribs have the rich flavor of pork, which you can really taste, and they are also very tender and moist. Who needs all that BBQ sauce? If you can, get baby back ribs — they're best — but any pork spareribs will do.
Recipes

Spanish Rice

Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then — as now — in home cooking, one had to watch the cost, and rice was an inexpensive way to fill out a meal; after all, rice feeds half the world. In most American homes at the time, rice was served buttered with salt and pepper. This recipe gave rice a little style, made it a delicious "fancy" side dish to serve alongside grilled meat or chicken. I always look forward to having any leftovers as a cold salad for lunch the next day. If you like a little added spice, put some hot pepper sauce on the table.
Recipes

Grilled Cheese Sandwich

A perennial favorite: soft melted cheese and pressed, buttery toast.
Recipes

Raised Waffles

This is the best waffle I know. The mixing is done the night before and all you have to do in the morning is add a couple of eggs and some baking soda. They are crisp on the outside and delicate on the inside.
Recipes

Mashed Potatoes

Don't try beating potatoes in a food processor: the fast spinning motion will develop the gluten in the potatoes and turn them into a gray, sticky mass. You can use an electric beater if your potatoes are mealy — russet or Idahos.
Recipes

Pure Cream of Tomato Soup

Cream of tomato soup should be gentle and soothing. This is a perfect example. Adding baking soda to the tomatoes keeps the milk from curdling.
Recipes

Scrambled Eggs

Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.