At the Food52 launch party, Tamio gave Merrill and me a great little book, "The Metropolitan Cook Book," published by the Metropolitan Life Insurance Company in 1924. Little did Tamio know we have a thing for old recipes -- we've spent the past 5 years testing more than 1,200 New York Times recipes going back to the 1850s. Many of the Metropolitan recipes mirror those in the Times in the 1920s. There are potato croquettes, oyster chowder, Apple Snow (an apple-scented meringue dessert), brownies, doughnuts, iced coffee and this recipe for Prune and Apple Stuffing. If you'd like to update the recipe, add a teaspoon of chopped fresh thyme, 1 cup chicken broth and a few splashes of brandy. —Amanda Hesser
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.