I liked the tomato aspic my mother made with the other gelatin better. Since then, I hadn't thought much about gelatin deserts or salads until a recent brief trip to Paris.

The '50s were a post-war landscape, and the packaged and canned food products of wartime America were here to stay. With ...

1 teaspoon sugar 1 tablespoon cider vinegar 1 tablespoon freshly squeezed lemon juice Aspic: 2 envelopes (2 tablespoons) unflavored gelatin (PLUS ½ to 1 tablespoon more for a large mold) ¼ cup ...

For a lot of folks, the mention of tomato aspic brings one word to mind: Ewww. This is not lost on executive chef Carvel Grant Gould, who wouldn’t dream of putting a congealed salad on the menu ...

Blender Tomato Aspic 1 quart tomato juice 3 packages unflavored gelatin Juice of 1 lemon or lime 1 teaspoon sugar ½ teaspoon Tabasco, optional 1 teaspoon Worcestershire 1 teaspoon salt ...

Food & Drink This Annual Aspic Cooking Competition Is the Jell-O–Molded Stuff of Retro Dreams In Windcrest, near San Antonio, mid-century enthusiast Susie Hamilton hosts an invite-only party ...

Add strained juice to the softened gelatin and stir until dissolved. Allow to cool, then add remaining tomato juice and onion and lemon juices. Pour into a 3-cup mold, or into 8 or 9 individual molds.

Strain the seasoned juice through a strainer. Add this hot liquid to soaked gelatin and stir until dissolved. Allow to cool, then add remaining tomato juice and onion and lemon juices.

I liked the tomato aspic my mother made with the other gelatin better. Since then, I hadn't thought much about gelatin deserts or salads until a recent brief trip to Paris.