From the NY Times
The 1940s were a good time for drinking; eating, however, could be a dicey affair. Grapefruit fluff, published in The Times in 1941, was like a shining beacon in the sea of dull food. When looking for recipe inspiration in the paper’s archives, I moved right on by the date
icebox pudding made with evaporated milk and the fruit turnovers that called for
canned fruit. (A footnote, which only further proves my point: the
original recipe had the uninspiring name “Grapefruit Dessert.” I
changed this to fluff, for reasons you’ll understand when you make it.)
This fluff, the love child of broiled grapefruit and baked Alaska, is as joyful as it is unexpected. After assembly, you set the grapefruits in a pan filled with a bed of ice, then send them under the broiler for a quick singeing before the ice and everything else melts. To eat it, you pierce through a crisp, sugary snowcap to discover first a layer of warm, floppy meringue, then a pocket of vanilla ice cream and finally a well of tart and boozy slivers of grapefruit macerating in the grapefruit shell. It’s the perfect impromptu treat: you may already have all the ingredients in your pantry and fridge.
Have you opened your freezer lately? I bet it's completely full just like mine. And how about the pantry? In the freezer I had a package of peas and sliced pancetta leftover from this 
Bruschetta and crostini? What's the difference?
Slowly, we are all starting to lead a gluten free life. Finding snacks and savories, without gluten is a conscious effort. And, it’s really not that hard. Gluten free pretzels dipped in 
Recently I was at a library book sale and as usual I scanned for hidden treasure among the cookbooks. Browsing cookbooks is nothing short of a history lesson. Here's what I found, as men came back from fighting overseas and Americans travelled abroad for pleasure, their hunger for exotic recipes increased and so did the number of international cookbooks.