Around this weekend every year since 2012, I host a “Maryland Spring Breakfast” where some friends and I enjoy shad roe while it’s in season and (for me at least) get into the spring spirit. Winter has been lingering here but it feels like it “broke” this past week and we’re all ready to swap…
I met Pam Williams at a hearth cooking demonstration at the Hays House and enjoyed the rare chance to interact with a lively group of culinary history enthusiasts. I knew I wanted to reach out to her to be the first of what I hope will be a series of little interviews with various historians,…
I enjoy discussing and learning about history, as well as cooking, but since I am not an actual expert at either I feel like these blog entries are like.. enjoyable term papers. As though someone went to college and liked it. That someone is ME.. So let me get my “scientific method” of historical food…
I could dedicate this entire blog to cooking from this book and researching the people in it. At times I may be appear to be doing so. ‘Frederick Philip Stieff, son of the piano-making Baltimore family, was a celebrated amateur chef and a sort of menu historian. He made a personal crusade of collecting—mainly using…
This is a recipe for a cold and rainy day when you have nothing better to do but force the most notoriously fibrous of vegetables through a sieve. You will then mix it with cream and salty stock and annihilate that whole negative calorie thing that celery is famous for. There was a time before celery…