This request and recipe originally appeared in the "You Asked for It" section of the February 1961 issue of Gourmet magazine. It was reprised later in the online series "The Way We Cooked: Vintage Gourmet."

Q. I could not locate any recipes for whale steak in your cookbooks.

Miss Armida Formichelli
Arlington, Massachusetts

A. Mostly because we couldn't locate a whaleand still haven't. But if you find one, we have a recipe.

Cooks' Note

This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

Recipe notes

Berberger Pasta

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Oxtail Guisado

A slow-simmering, comforting braise delivering healing to both body and soul.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Stir-Fried Phở Noodles With Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.