I've been exploring World War II cooking ideas, especially those relating to food rationing and the ration coupons that went along with it.One interesting book (...)
I have to admit that I am not a fan of cauliflower. I don't buy it while grocery shopping. When it is served to me at a restaurant, I eat it but it is never (...)
I have to admit that I love stews. They are generally easy to fix, can contain a lot of flavors, feed a crowd, and can be made in advance. This Pinedo recipe, (...)
Schinkenfleckerln: Austrian ham and noodle casserole
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This is a casserole I have been making for 35 years, so technically it is a Most Favorite recipe. But I did not want to wait until December to write this post. (...)
Friar's meatballs (albóndigas de frailes) by pinedo
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I had two bone-in, large porkchops that needed to be cooked, and this Pinedo recipe looked very inviting. I've had success with her meatball recipes before, so (...)
I needed a dessert that went together quickly, where most of the prep could be done in advance, and would still appeal to a variety of eaters.So I decided to (...)
On page 215 is this pudding, dedicated to Lolita. I wish I knew who she was. There are other puddings dedicated to other women, some of whom are clearly (...)
A recent cold day gave me the opportunity to build a fire in my fireplace, which of course means cooking!I didn't have any particular recipe in mind, I just (...)
It's time for a Pinedo recipe! If you are new to this blog, I translated Encarnación Pinedo's 1898 cookbook, El Cocinero Español (The Spanish Cook) and am (...)
I was wandering around one of my favorite parts of the internet: archive.org AKA The Internet Archive. Since my interest lie in historical cooking, this site (...)
It is the beginning of another New Year. And again, I am astonished that I have been successfully maintaining this blog. This is the start of my 15th year of (...)
I decided to use one of those pork loins I bought on an incredible sale. I wanted something medieval and different to serve to company (who know that I (...)
The grocery store had an incredible sale on pork loins the other day, so I partook with the idea of finding a Pinedo recipe for it. And I did. On page 4 is a (...)
Do you know what an attelet is? I didn't. I had to look it up. Autocorrect wanted to change the word to "athlete," but I insisted I had spelled it correctly. (...)
I found some pork baby back ribs on sale, so I took advantage of the deal and tried a Pinedo recipe that had been on my radar for a while. I love pork and (...)
Recently I participated in a Civil War reenactment as a cook. I did my homework and found a cookbook from 1833, which was clearly still in use 30 years later. (...)
In 1830 in Philadelphia, Louis Antoine Godey began publishing Godey's Lady's Book offering advice for women regarding fashion, current events, popular culture, (...)
I’ve mentioned before that I have a sweet tooth, and it kicked in when I was choosing the Pinedo recipe for this post. I’ve been eyeing her rice puddings (...)
Much of my historical cooking demonstration experience revolves around the Elizabethan period, that is, food from the reign of England's Queen Elizabeth I in (...)
I was perusing the Pinedo cookbook looking for inspiration - what recipe did I want to do today? I had a fresh pork loin in the fridge, so I focused on a (...)
I was studying the food opportunities (or lack thereof!) of people who traveled steerage class in the 1800s and early 1900s, when I came across a recipe that (...)
I love tamales - my father used to bring home dozens of savory chicken and pork tamales from work. He purchased them from ladies who made them during the (...)
