Toast, That's My Jam Right There. Plus Nuts.

Toast with chestnut puree, mushrooms, scallions and herbsToast with chestnut puree, chives and prosciuttoToast with two savories, forcemeat of sweet sausage, porcinimushrooms, shallot, Greek yogurt, thyme and parsley withpickled onions, and saffron-infused potato-apple-garlicskordalia with braised beef short ribs and fennel A rare few...

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Food Friday: Wine Soup

Yes, you did read the title of this post correctly. Today's recipe is for wine soup. Who knew that pretty much anything could be made into a soup?Today's recipe is from the Improvement Society of the Second Reformed Church. New Brunswick, New Jersey (1890), page 6. I just love one of the quotes found on the title page. "Bad dinners go hand in hand...

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Food Friday: American Women's ORT

From the collection of Gena Philibert-OrtegaIn some cases, a community cookbook represents a much larger community that is outside the boundaries of a city or even county. In the case of A Portfolio of Cookery. From Traditional to Modern by the Women's American ORT. District XI (1975) that community includes several western states.The introductory...

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Food Friday: School Lunch

Do you have fond memories of school lunches? No, not the ones your mom made and you  brought to school in your plain brown bag or themed lunch box. I'm talking about the ones prepared by the lunch ladies and served to you on plastic-molded trays where every food item had its place.In elementary school I rarely ate in the cafeteria. My mom prepared...

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