History

Celery on Marketplace

I had a wonderful opportunity to talk to Molly Wood on Marketplace about that wacky Victorian celery craze! The interview is after the photo (I’m at around 3:45). Had a super fun chat with @mollywoodpro on Marketplace (yes, THAT Marketplace!!) about that kooky Victorian celery […]

Fruity Booze

I’m up to my ears in medieval fruits so I’ve started a half gallon each of quince ratafia with vodka (left) and medlar liqueur with brandy (right). These are my own recipes based loosely on 16th- and 17th-century cookbooks I’ve read. #booze #historic #tipple #quince […]

Great British Game Pie

THAR SHE BLOWS! Like a precocious baby, my game pie is standing on its own. I’m still going to wait until tomorrow to slice it open and reveal the cross section, but ain’t she a beaut? #gamepie #meatconcierge #britishfood #proudmama 🐇 🐖 🦌 🕊 🇬🇧#food52 […]

Wild Mushroom Rarebit

One of my Facebook friends asked (in a tone I didn’t care for) “Why do folk insist on calling it ‘rarebit?’ It’s ‘rabbit.’ Mock rabbit, pointing out that the Welsh couldn’t be expected to have actual rabbit. Tons of cultural history in the word. ‘Rarebit’ […]

America’s Oldest Tofu-Ten

I wrote about the history of Ota Tofu for Roads & Kingdoms. They’ve been in Portland for more than a century.     I wrote about the history of America’s oldest tofu-ten and Portland’s Nikkei for @roadsandkingdoms (link in bio) #tofu #portlandoregon #culinaryhistory #japanese A […]

The Celery Incident

I’m kind of losing it because food editor Sam Sifton shouted out my celery piece in the New York Times‘ “What to Cook Tonight” today. The food editor of the New York Times. He recommended something I wrote. /faints

Huber’s

I usually get the open-faced hot turkey sandwich (it’s covered in gravy and comes with stuffing or mashed potatoes), but I thought I’d try something new this time. It was fine, but next time I think I’ll stick with the yoozh. Huber’s has been serving […]

Celery Was the Avocado Toast of the Victorian Era

Did you know that celery was the avocado toast of the Victorian Era? I wrote all about it for Taste.

Greengage

Greengages are an old plum that came to England from France, where they were called Reine Claude. In Germany, where they are much relished, they’re called Reneklode. “[W]hen quality alone is considered,” wrote nineteenth-century horticulturist Charles Mason Hovey, “the Green Gage must carry off the […]

A Brief History of Tuna Casserole

I wrote a spirited defense (and history) of tuna casserole for Taste. Check it out!