modern and contemporary

Travelers to ancient Persia feared eating saffron-laced cuisine. It was thought to be a powerful aphrodisiac and consuming too much ...
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“Sophisticated, delicately flavored… to help your reputation as a hostess.” – Betty Crocker’s Picture Cook Book, 1950 on Cream of ...
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Peaches have been cultivated and revered by the Chinese since 1100 BC. The peach’s deep cleft and sweet juices symbolized ...
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This recipe is taken directly from the pages of Joyce Chen’s 1962, The Joyce Chen Cook Book. Chen was a ...
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Pan de Elote is a type of Mexican cornbread that’s slightly sweet and way more creamy and custardy than it’s ...
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Malinda Russell’s “A Domestic Cook Book” of 1866 is the first cookbook published by an African American woman. A treasure ...
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“California’s climate is just right for a lot of things, including herbs. They all flourish here, though one has to ...
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The word toffee comes from taffy, a different sweet, which still survives in the United States. British toffee is made ...
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In the Aztec diet, amaranth was second in importance only to corn. In festivals to honor the gods, toasted amaranth ...
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