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4 easy life hacks that will change everyone that has a kitchen life's RIGHT now
Just about every culture has a version of Beef Stew and recipes for it go back to almost the first cookbooks. Here is my version of a medieval recipe adapted for the modern palate. Some people may also choose to add small potatoes or chunk of potatoes. I usually serve with Ciabatta br...
These are 2 of my go-to meals when I taught as after cutting the vegetables (which can be done the night before and placed in a closable plastic bag and stored in the refrigerator over night) I can do a few other things while the chicken is browning in the first recipe. The second re...
This is both the original recipe and what I "translated" it to AND the process I went through. I hope you'll make this--it's great on a work night as it can be made the night before, refrigerated, and microwaved (approximately 2 minutes) or baked (375 degrees for 20 minutes in a cover...
This recipe is based on one that was in "The Ladies Cabinet Opened" which was published in England in 1639. While belonging to The Society For Creative Anachronism (SCA for short--it's a historical re-creation group that exists world-wide) I microfilmed the Cookbook and started "trans...
This is a great Sunday dinner with roasted or baked potatoes and I recommend a baked vegetable as well. The left overs make a great sandwich, too! Other vegetables can be added as well (roasting or boiling works best) and section 3 has my notes on vegetables that may have been eaten i...
This is a favorite Sunday meal for when my family was gathered around the table with baked or roasted potatoes and glazed carrots. They say memories are triggered by the senses and when I was typing this my mouth started watering and I became homesick. If you'd like some other options...
This dish is one that you can make some substitutions if you need to for your budget or dietary restrictions. Some trades I've done in the past: are in the last section.
The basis of this dish comes from a recipe in a book that was published in the Middle Ages (I was in the Society For Creative Anachronism which is a group that re-creates the Middle Ages and was trying to "translate" the recipe from using non-standard measurement to what a modern cook...
Years ago I had the pleasure of working on taking microfilmed copies of medieval cookbooks and working with the recipes to figure out the "modern equivalent". One of the soups that I did is this delicious cream soup that uses .three forms of protein (eggs, chicken, and pork) and while...
Years ago I had the pleasure of working on taking microfilmed copies of medieval cookbooks and working with the recipes to figure out the "modern equivalent". In the Middle Ages they would have used the dough that noodle were made from instead the wonton or eggroll wrappers. One of th...
Burgers meet sliders and French Onion Soup. Result? This wonderful easy to make recipe! The raw burgers can be made up to a day before (store, covered in the refrigerator) to assist in quick preparation. Once you've had one you'll want another (they're habit forming).
Looking to make a sandwich have a little more oomph? Try my Good For You Miniwich which combines a variety of sliced meats with a marinated vegetable slaw for a new take on lunch.
Nice to make and have on a cold winter day without taking too long to make. Some people would also add peas to the list of ingredients (I didn't as I don't like them).
Just like using bones and scraps to make homemade stocks, poultry parts such as the heart, liver, gizzards and neck bones, can be used in a multitude of ways to add value to your roaster.
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