Source: Town of Whitman, MA
Blame the invention of the chocolate chip on a Massachusetts baker’s boredom. In the 1930s, Ruth Wakefield of the Toll House Inn decided to chop up a chocolate bar and add it to her standard butterscotch cookie recipe. The resulting Toll House cookies became a local sensation (the Boston Globe gives more details) and eventually the official Massachusetts cookie. Continue reading
When I saw a recipe for Green Pepper Dip in a cookbook from the 1980s, I expected a swirl of sour cream, chopped veggies and salt, perhaps artfully served in a hollowed-out pepper half. Instead, I found directions to beat two eggs and equal measures of vinegar, butter, and sugar, then heat and mix with cream cheese. Continue reading
Inspired by Celia at figandlimecordial I am giving all of you a look inside my kitchen near Boston, Massachusetts. For the first scenes, I cheat a little by starting outside in a sunny spot in our back yard. Continue reading
Shelves of lingonberry jam and Wasa crackers at the markets near my summer job reflect the large Swedish community that settled in Jamestown, New York starting in the 1840s. Continue reading
Hello historic recipe enthusiasts! I’m Nicole, and I’ve had the pleasure of working for Clara this summer in the Chautauqua Writers’ Center. Last week, the two of us attended Brian Castner‘s workshop on “The Modern Author’s Blog,” and I’m thrilled to share a recipe that’s near and dear to my heart: Cincinnati Chili Cheese Dip! As a graduate student, I’m all about inexpensive, tasty, and easy-to-make food, and this dip makes for a great appetizer and conversation starter.
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The word “succotash” comes from the Narragansett Native American term for boiled corn kernels, “msickquatash.” Yet succotash recipes have evolved to include a lot more ingredients than corn. Continue reading
Source: Library of Congress
When I received an invitation to a pot luck dinner with novelist E.L. Doctorow, I was honored, of course, but also saw it as a challenge to find a recipe that would complement one of his novels. I chose World’s Fair, published in 1985, Continue reading
It’s hard for a Southerner to pronounce the word kuchen, which means cake in German. It ends up sounding like kook or cuckoo – not exactly the impression you want to make when baking a dessert for others. But I persevered in learning to pronounce the word (it sounds like koo-ken) and then trying this recipe from my grandmother, Hanna. It was labeled “easy” and also called for sliced fresh fruit, another easy thing to find in August. Continue reading
Americans always think of the Pilgrims at Thanksgiving, but the first English settlers in Plymouth, Massachusetts ate a far more extensive diet than cranberry sauce and turkey. The Plimoth Colony Cook Book, published in 1957 by the Plymouth Antiquarian Society, explains exactly how the Pilgrims sustained themselves after their legendary Mayflower ship landed in December, 1620. By the summer of 1621, they were gathering fruit from the woods and meadows near Plymouth Bay. Some went into the recipe for blueberry cake that I tried.
Decorated with a fruit-and-flower motif in a yellow border, the Crock-Pot on the yard sale table looked straight out of the 1970s, when this kitchen appliance first hit the market. I wondered if it would work, but the price was right at $4, so I took it home, plugged it in, and eventually made a batch of Hungarian beef stew.
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