Hot From the Oven
- Locke-Ober’s New England Boiled Dinner (1965)
- BH&G Vegetable Cook Book Split-Pea Soup (1967)
- The Affinity Cocktail (1930…or 1929)
- Antoinetta Pelligrina Pica’s Shrimp Scampi
- 130. Hamburger Wheels (1973)
- Happy New Year from Brian & Margot!
- Esquire Cook-Book Romaine Salad (1955)
- Jo Funkhouser’s Punch (1966)
- A Very Liberace Thanksgiving
- Thanksgiving Countdown!
Blue Plate Specials
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Tag Archives: Soup
When I drove back to Baltimore from Pittsburgh after Christmas, in my car I had Brian, Margot, a new immersion blender, new luggage, and a giant hunk of Christmas Eve ham. Over 2 pounds of delicious, perfectly cooked and smoked, … Continue reading
Back in June I was at the wedding of two of my dear friends Erin & Anthony. At my assigned table it was me, Mr. Kinsey, Dan & Jon, some people I didn’t know, and my friend Evan and his … Continue reading
So sorry I’ve been AWOL but last week Mr. Kinsey and I took a trip to California to drink wine and beer and visit family. I had never been to the West Coast before! But probably most exciting, I had … Continue reading
The first time I ever connected Vincent Price and food was when I discovered this little slip of paper tucked within the pages of my copy of The Savoy Cocktail Book (1930) I thought it was delightfully odd. But I … Continue reading
So, you know that weekend that Todd and Leah came in for a wedding and I made them the Broiled Filet of Sole brunch on Saturday morning? Well, this is how insane I am: while they were at that wedding … Continue reading
Hello, friends! Today’s post is rather fitting for Martin Luther King Day—Dr. King was quite the influence on Elvis Presley; it was MLK’s death only two months prior to the NBC broadcast of Elvis (a.k.a. the 1968 Comeback Special) that inspired “If I … Continue reading
So, I’m, like in a cooking competition n’at. Seriously. over at The Rantings of an Amateur Chef, I’m part of a food competition. Not a challenge like the Jell-O ones. I am going head-to-head with other cooks. So there’s voting. … Continue reading
Congee? When I posted on the DiS! Facebook Page that I was so stoked about making Congee I got a lot of “huh?” and “what?” Well, gentle readers, I wouldn’t expect most of you to know what Congee is. I … Continue reading
In my last post, 37. Beef Stroganoff, I never imagined that I’d find jarred Borscht at the Charles Village Safeway–in fact, my mind is still blown! But since I didn’t expect it, I had already looked up some easy Borscht recipes … Continue reading