Goode Eates

In Part 1 I tried out Alton Brown's recipe for hard-cooking eggs in the oven. Next I'll show you the results of cooking eggs in as...

I know.  You are not used to seeing "hard eggs"; you expect to see "hard boiled eggs".  Well the Alton Brown recipe for ...

Not only do I like to try historical recipes at home, I sometimes demonstrate historical cooking techniques for the public.  This year, with...

I recently had the most incredible appetizer while having dinner with my daughter.  It was a bleu cheese creme brulee served with a thick fi...

It is strawberry season (hooray!) and I have a large quantity just asking to be made into something historical.  I found this site on the we...

Last night I made Brawn en Peverade but I made a variety of modifications. The first was that I didn't have my usual spice selection ...

No, not Green Eggs and Ham, although I think I should make that for St. Patrick's Day some time.  This is a typical "farmer's c...

My favorite receipt book for medieval cookery is Pleyn Delit ("plain delight"), which has the subtitle of "Medieval Cookery ...

The recipe is from the same book as the Baked Stuffed Pumpkin (page 20).  The name of the recipe tells you it is an old version!  The text i...