The twenty-five recipes for Milk Punch in my database all contain similar ingredients: milk, rum or brandy, nutmeg, sugar. For years now I’ve been intending to make one of these recipes for eggnog’s cousin (or rival, depending on who you ask). It was only this year that I noticed that these punch recipes, with their…
Cabbage stuffed with meat is a classic combination, with variations all around the world. There’s Polish Gołąbki, cabbage rolls filled with meat and topped in tomato sauce. A Chinese version is stuffed with pork and mushrooms. Early American versions involve stuffing the meat inside the cabbage, as The Townsends and Chef Walter Staib have both…
Sauerkraut came to Baltimore with German (and later, Eastern European) immigrants, but it made the leap to the dinner tables of Baltimore’s other citizens, in particular alongside the Thanksgiving turkey.
New blog posts have been rolling in very slowly since I’ve been busy promoting “Festive Maryland Recipes.” Sometimes I get nervous about letting my research fall by the wayside. But I’ve been tending to an aspect of Old Line Plate that has become every bit as important to me: connecting with people. The pandemic made…
“At the funeral of the Queen of Oude, a diadem was placed on her brow,” read a story in the Baltimore Daily Exchange in 1858. The short report, filed under “Foreign Miscellany,” focused on jewels, describing “a necklace of lapiz lazuli round her neck, and circlets of amber round her arms and legs. A number…