Tag Archives: 17th century

Cornbread with Colonial Roots

There must be as many recipes for cornbread as there are cooks who have made it. The common ingredient is corn meal, but the shortening, the sweetener, and the type of corn meal itself varies from region to region, and … Continue reading

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Cucumber Soup: A Summer Soother

As our garden yields a profusion of cucumbers, slices in salads quickly become monotonous. I’ve tried cutting spears for vegetable dips, tossing cubes into smoothies, and making batches of blender gazpacho. Too bad I don’t like pickles! Americans have grown … Continue reading

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