Martini of the Stars

Chocolate martini 1National Day of the Cowboy, this year on July 22, conjures up images of campfires and beans, but Recipes4Rebels gives the day a more interesting spin. This blog celebrates actor James Dean and the recipes that he and his coterie of “Hollywood cowboys” made during Dean’s short life (1931-1955), Continue reading

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Pucker Up for a Shrub

shrub 1Fruit, sugar and vinegar sound like a recipe for a yuck-face emoji, but 300 years of history suggest otherwise. Continue reading

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Grandma’s Saucy ‘Snap’ Beans

String beans doneWhen I was growing up in Richmond, Virginia, my grandmother always called green beans “snaps,” short for snap beans. Continue reading

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George Washington Drank Here

Cocktail - Geo Washington KirA visit to Mount Vernon in Virginia, one-time home to George Washington, brings you into the dining rooms where he entertained and the fields and gardens where he grew his food. Continue reading

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Havin’ a Fit of Spring Fever

Rhubarb and asparagus 2An unruly but quite productive rhubarb plant grows in my yard in Boston, so I’m always looking for ideas beyond my standard strawberry-rhubarb jam. I found this one in Signs of Good Taste by Ann Meade Besenfelder (2000), a book about restaurants in Richmond, Virginia’s historic Fan District, where my grandparents once lived. Continue reading

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Grandma’s Healthy Sweets from the 1910s

Date nut bars

Susman Horse Exchange

My great-grandfather’s store in North Carolina

Dates, nuts, flour, and eggs – what could be simpler and healthier than my Grandma Bertie’s Date Strips? Continue reading

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Spring Soup from France – and Chicago!

Pea soup
Pea soup - French cookbookWhen it comes to translating French cooking for American cooks, Julia Child still reigns as the grande dame. She made her first television appearance simply to publicize her book, Mastering the Art of French Cooking, at Boston’s WGBH in 1961 – and quite unexpectedly built a TV cooking career. Before then, Americans learned about French cooking from books such as The French Cookbook by the Culinary Arts Institute in Chicago (1955) Continue reading

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