Most creamy cucumber salads are soup by the time they reach the table. They don’t have to be. October is last call for garden cucumbers in much of the country. Before the frost takes the last of them, make this salad. Two easy tricks keep the slices crisp and the dressing … [Read more...] about Creamy Cucumber Salad That Stays Crisp, Not Watery
Vegetarian
Stewed Cucumbers: The Edwardian Way to Use Up Too Many Cucumbers
A forgotten side dish from Mrs. Beeton that turns the biggest cucumbers in your garden into something worth eating. It's the end of September, and somewhere in your garden, a cucumber hid under a leaf for a week and came out the size of a rolling pin. There are probably … [Read more...] about Stewed Cucumbers: The Edwardian Way to Use Up Too Many Cucumbers
Apple Sponge Cake: The Victorian Tea Cake for a Full Apple Basket
Apple sponge cake is a butter-based sponge with diced apple folded through the batter, baked in one pan, and served warm with custard sauce poured over. It comes from the Victorian tea table, where cooks folded whatever fruit was on hand into a basic creamed batter. No layers. No … [Read more...] about Apple Sponge Cake: The Victorian Tea Cake for a Full Apple Basket
Fried Artichokes with Roasted Cauliflower: A Vegetable Plate That Steals the Show
Vegetables do not have to be an afterthought. Crisp fried artichokes over sweet roasted cauliflower is the side dish people remember. Here is the idea, its roots, and an easy home version using a jar. Great food has a history, and the fried artichoke has a proud one. Crisp on … [Read more...] about Fried Artichokes with Roasted Cauliflower: A Vegetable Plate That Steals the Show
Pickled Strawberries: An Old Larder Trick Worth Reviving
Long before strawberries meant cream and sugar, cooks treated fruit with vinegar to make it last and to wake up a heavy plate. Pickled strawberries are that old idea, made fresh. Here is the history, and an easy way to make them at home. Great food has a history, and the … [Read more...] about Pickled Strawberries: An Old Larder Trick Worth Reviving
