Does the title sound too Anthony Bourdain? The Westminster City Archives has established a blog for a cookbook in its collection of compiled recipes. The handwritten volume compiles recipes with roots in the late 17th century up until the first … Continue reading
I recently visited my great uncle, Uncle B, in Arizona. Having left our ancestral seat for a life of western adventure in 1947, we don’t have all that much in common. However, as conversations meander in and out of the … Continue reading
How did we eat in the past? Michigan State University’s Feeding America: The Historic American Cookbook project digitizes 76 historic cookbooks (out of the collection of 10,000) from the late 18th century to the early 20th century. The archives are … Continue reading
Caraway. It’s lyrical. It’s herbal, savory, and astringent.My French friends confuse it for a cumin seed. It evokes strong feelings of admiration or disgust, depending on whose palate is assessing it. And its one of my favorite flavorings. When I … Continue reading
My brother Mr. F is Cleveland’s Man about Town. During my May visit, he toured me around a number of sites and neighborhoods, including Shaker Square, downtown, Detroit Seaway, and Cleveland’s West Side Market. I knew zip about Cleveland, beyond … Continue reading
Those who like a little popular culture with their food will enjoy the new NPR food blog, The Salt. It’s selection of topics are exactly what I like in a blog – a well-written romp across an expansive array, like … Continue reading
Last weekend, I pushed it. I bought two tomatoes at the local farmer’s market on 67th street. New York state tomatoes are okay (they aren’t tidewater Maryland tomatoes, alas), and I thought I’d have just one more shot at a … Continue reading
We have some pigeons who decided to make a nest on our window sill. I found them too late – when I knocked on the window to get the hen to move on, I realized she’d already laid her eggs. … Continue reading
Get a sharp knife, some scissors, and good luck. I remember the first time I opened Martha Stewart’s Hors d’Oeuvres Handbook. I laughed out loud – it was a guide to preciousness and I found the intricate directions hilarious. But … Continue reading
It’s not all sauerbraten and rouladen. I was pleasantly surprised by incredible salads, grilled fish, and lots of mushrooms while in Germany. Let’s start with breakfast. I love European hotel breakfast (most of them). Most decent hotels have a pretty … Continue reading