This Dutch parsnip salad is based on an earlier recipe by Bartolomeo Platina, circa 1475.
This Qing Dynasty-era recipe is still enjoyed as a classic Chinese dessert.
A sample lunch basket and recipes for three warm school lunch items from a 1916 book called “The Rural School Lunch.”
A history of natural and artificial food dyes in the U.S. and Europe. Featuring recipes for dyeing Easter eggs with Turmeric, red cabbage and beets.
All you’ll need to make these pancakes is flour, water, oil, salt and honey.
It may surprise you to learn that people in the Middle Ages ate salad. And they ate it often. Unlike today, salads weren’t for calorie-conscious women on diets. Salads were very common meal starters and were loaded full of herbs and aromatic vegetables found in every household garden. Salads were not only genuinely enjoyed by people of…
The very sight of the “beak doctor” chills you to the core.
Mary Mallon was born in Ireland in 1869 and moved to the United States in probably 1884, if what she told her friends was true. Like many other Irish immigrants, she paid the bills as a domestic servant to wealthy families in New York. Eventually she discovered that cooking was her thing and settled into a…