Sometimes, it really is all in the food, with little help from seasonings. Use Polish sausage, smoked sausage, frankfurters … or even pepperoni! Adapted from a recipe in The French Chef with Julia Child, This recipe is an invitation for creativity. You’ll need: 2½ lbs. potatoes, peeled and sliced1 large or 2 small onions, finely […]
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Italian Meat Sauce, 1939
One common characteristic of vintage recipes is less reliance on herbs and spices and more reliance on the natural flavors of the foods ingredients themselves. And the results can be amazing. I adjusted the recipe to account for the fact that today’s tomato puree is considerably less watery than it was 80 and 90 years […]
Bavarian Pot Roast
This recipe from an actual home economics text will bring back those hands-on school memories! Brought to me by Christian Light Publishing, this uncomplicated recipe that nonetheless relies on lots of measuring of ingredients will delight you whether you prepare it as a sauce or as an entree or main course. You’ll need: 1 boneless […]
Hearty Cheese Bread
To keep enough bread on hand for the family using only my oven and my own two hands is a satisfying feeling of self-sufficiency. It’s especially satisfying when you bake up a stash of this rich, robust cheese bread. Merely dropping a couple of slices into the toaster can fill your kitchen with the scent of a savory old-fashioned meal and […]
Autumn Mac & Cheese Bake
You’ll never go back to boxed macaroni and cheese after this bubbling, appealing dish makes your home smell like grandma’s kitchen. Its peppery aroma with a tantalizing whiff of onion flavor will delight mom and dad without being too potent for the kids. 12 oz. elbow macaroni, uncooked weight (small or regular size)3 Tbsp butter, […]