Mary Randolph, Library of Virginia Interest in culinary history tends to enjoy a boost around this time of year. Some excellent pieces have been written illuminating the historical foods consumed on Thanksgiving. As though our own traditions are not authentic or traditional enough, many of us feel compelled to dig into the origins of the…
Note: there is some further important background on this book found in this post. A lot of my recent recipes have come from “Maryland’s Way”, the Hammond-Harwood House cookbook, and that is because I am having a bit of a rekindled romance with this book. When I originally started an “Old Line Plate” blog in…
It’s the time of year for Maryland cooks and gardeners to feel excitement for all of the seasonal thrills to come. The curtains part with asparagus and it all builds up to a kingly feast of tomatoes and more tomatoes and some watermelon and then it’s back to the sedate old winter crops and canned…
Community cookbooks are a mixed blessing for me. On one hand they’re such a fantastic window into the kitchens of the more middle-class citizens as opposed to the fabulous lifestyles of “Eat, Drink & Be Merry in Maryland” or “Fifty Years in a Maryland Kitchen.” Flipping through the pages you can see changing trends, adventurous…
“Fricassee or fricassée /ˈfrɪkəsiː/[1] is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.” (Wikipedia) In the recipe for Pizza Chicken I introduced burgersub’s chicken allergy. This allergy also includes turkey and other fowl. As a result of it, rabbit has…