Tartare is one of the oldest ways to serve meat and one of the most striking starters you can make. It also needs respect. Here is the history, the safety, and a recipe with a worry-free option. Great food has a history, and tartare is among the oldest chapters. Raw, seasoned … [Read more...] about Venison Tartare, Done Safely: An Elegant Starter With Care
Dinner
Lobster Newburg: The Gilded Age Dish Named by a Grudge
One of the most famous dishes in American history was named backwards, out of spite, after a falling-out between a chef and a sea captain. This is the story of Lobster Newburg and the original 1894 recipe you can still make today. Most great dishes are named after a place or … [Read more...] about Lobster Newburg: The Gilded Age Dish Named by a Grudge
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
Chive Blossom Compound Butter: Make It Once, Use It All Summer
There is a short list of things worth keeping in your freezer at all times. A log of compound butter is on it. Ten minutes of work in May and you have something useful through August. That is a trade-off worth making, especially when the ingredient that makes this version … [Read more...] about Chive Blossom Compound Butter: Make It Once, Use It All Summer
The Humble Raisin Pie: A History That Spans Continents and Centuries
Raisin pie doesn't get the credit it deserves. It has no glamorous origin story, no famous patron who made it fashionable. What it has is staying power. This pie shows up in medieval English kitchens, in the servants' hall at grand Edwardian country houses, and in the farmhouses … [Read more...] about The Humble Raisin Pie: A History That Spans Continents and Centuries
