The options were overwhelming when faced with choosing a ‘Browns’ recipe to go with the Craig Saper interview. For decades the Browns traveled and collected recipes from Europe, South America, each of the 48 states and beyond. The books are a bit more fun to read than to actually cook from – as many of the…
Somewhere along one of my rambling internet research expeditions, Google Books’ agonizing snippet view gave me a glimpse of an interesting cookbook. The title alone hints at its vintage: “America Cooks: Favorite Recipes from 48 States.” When I got my hands on a copy my first impression was that, at 986 pages, this was a…
This recipe comes from “The Historical Cookbook of the American Negro,” a fascinating cookbook compiled in 1958 by the National Council of Negro Women. The book is organized as a calendar of sorts, with recipes assigned to specific dates. Several recipes in this cookbook have particular Maryland connections, including a pie dedicated to Benjamin Banneker…
“Bad cooking is largely responsible for the conditions of our insane asylums, almshouses, prisons and hospitals. Bad cooking not only engenders disease, but is directly provocative of crime, while good cooking is the art of making home a paradise for the breadwinner.” – Sarah Tyson Rorer I recently pulled the holiday ham-hock out of the…
I made this recipe to go with the Kathy Wielech Patterson interview but then I got too rambly and it seemed like too much for one post. So here it is. This is one of several recipes in “Maryland’s Chesapeake” that were contributed by local chefs. This one comes care of Adam Snyder of Brewhouse No….