Recent Posts
NUTMEG SYRUP
NUTMEG SYRUP The beautiful tropical island of Granada—the island of nutmegs! Baskets of them in the street markets, and bottles of sweet syrup. A delicious dessert topping—or a mystery ing... Read More
SQUASH AND CHICKPEA STEW
SQUASH AND CHICKPEA STEW The Native American foodway of the Three Sisters, beans, squash and corn, is combined with warm spices in this easy, autumn stew. The corn is swapped with tomatoes—and... Read More
ORANGE CAKE WITH CREAM CHEESE GLAZE
ORANGE CAKE WITH CREAM CHEESE GLAZE So many of those soft, delicate European cakes rely on many eggs, a good bit of sugar, and much whisking, beating and whipping, for that elegant taste and presentat... Read More
CHOCOLATE COBBLER
CHOCOLATE COBBLER Probably not a myth that chocolate makes any day look better. Looking back over old cookbooks, seems like home cooks back over 100 years had the same idea. It’s the most dens... Read More
SHRIMP AND GRITS—GULLAH/LOW COUNTRY STYLE
SHRIMP AND GRITS—GULLAH/LOW COUNTRY STYLE Must be hundreds of recipes for shrimp and grits—this traditional low country dish is often served for breakfast. Using many of the coastal products... Read More
QUESO FRESCO
QUESO FRESCO Farmers cheese, paneer, queso fresco—no matter what it’s called, so many food cultures have this simple fresh, home-made cheese as a nutritious, and delicious, part of the diet. Jus... Read More
MAHOGANY CHICKEN
Mahogany Chicken This is an older, mid-2oth century chicken dish—even Betty Crocker had a recipe for it—back when Asian condiments were becoming more available, and home cooks were expanding famil... Read More
OZARK PUDDING
OZARK PUDDING A pretty plain sounding name for such a delicious dessert!! This old recipe uses “pudding” in the British sense, as in a dessert in general. Alternatively called Huguenot Torte, ... Read More