Goode Eates

My daughter is an anthropologist and tried bone marrow as part of a Paleolithic archaeology seminar.  Of course she wanted me to try it, to...

I have a lovely book, Dining on the B&O -- Recipes and Sidelights from a Bygone Age , by Thomas J. Greco and Karl D. Spence. ISBN 13...

This time I'm following the Rosemary Tea recipe that I missed in the previous post, Rosemary Tea (page 150):  "Pour one pint of b...

Recently I visited a particularly dangerous place:  a used book store.  It seems the cookbook sections are designed with hooks and lures, an...

Boneless pork chops were on sale the other day and I came home with a package of ten.  This was sufficient to motivate me to find a fun and ...

This is actually what we call a pie because it has a crust but it looked simple and interesting, so I gave it a go. The recipe is from Tho...

AKA: Gefulte Rinderbrust I got this from my Pennsylvania Dutch Cook Book , by J. George Frederick.  It was published by Dover Publicatio...

It is strawberry season again and Strawberye is the name of this recipe from the English medieval era.  The recipe, as best I can write it...

Actually, the official title of this recipe is To Make a Close Tart of Green Peas but I really liked the simpler and alliterative name o...