Tuna out of a tin has a reputation problem. It calls to mind sad desk lunches, not candlelit dining rooms. But here's the thing. The Edwardians were resourceful cooks. They knew how to take a modest ingredient and make it presentable. A little lemon zest, a handful of capers, … [Read more...] about Edwardian Tuna Cakes: The Upstairs Version of a Pantry Staple
Side Dish
Beaten Biscuits: The Southern Staple That Almost Disappeared
Before baking powder, there was muscle. Beaten biscuits are what Southern cooks made when they needed a biscuit that lasted for days, and they are worth every minute of effort. Beaten biscuits are not like any biscuit you have made before. They are dense, pale, and crisp. They … [Read more...] about Beaten Biscuits: The Southern Staple That Almost Disappeared
No Knead Crusty Bread
This no-knead crusty white bread revolutionized home baking when it earned King Arthur's 2016 Recipe of the Year award. One simple 5-minute dough makes 3-4 artisan-quality loaves that you bake on demand over the course of a week. The result? Bakery-worthy bread with a … [Read more...] about No Knead Crusty Bread
Pennsylvania Dutch Potato Filling: The Side Dish Your Holiday Table Is Missing
Pennsylvania Dutch potato filling is what happens when thrifty farmhouse cooks decide that the best parts of the meal—mashed potatoes and bread stuffing—should share the same dish. Day-old bread is cubed and toasted in butter with plenty of onion, celery, and parsley, then … [Read more...] about Pennsylvania Dutch Potato Filling: The Side Dish Your Holiday Table Is Missing
Devilled Kidneys: A Historical British Breakfast Delicacy
The tradition of devilled kidneys, a quintessentially British breakfast dish, traces its origins to the Victorian era. First appearing in cookbooks around 1850, this spicy morning meal emerged during Britain's growing fascination with heavily seasoned "devilled" dishes, a … [Read more...] about Devilled Kidneys: A Historical British Breakfast Delicacy
