Cooking

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Eau d'Asparagus (or What's Behind That Asparagus Effect?)

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Rabbit: The Other "Other White Meat"

Not the popular choice for Easter dinner...

The Folger Shakespeare Library in Washington, D.C. features a collection of recipe books offering a fascinating window into life during Shakespeare's era.

Food From the Age of Shakespeare

By using cookbooks from the 17th century, one intrepid writer attempts to recreate dishes the Bard himself would have eaten

The rabbit reminded the author of chicken, but more flavorful and tender.

Recipes for Rabbit Fricasse and Raspberry Fool

Learn how to make two dishes from 17th century English cookbooks

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Five Ways To Eat Cadbury Crème Eggs

The crème de la crème of Easter sweets prepared in five unique ways

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Inviting Writing: Eating With Your Fingers

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What the Heck Do I Do with Annatto?

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Traditional Cookbooks vs. E-Readers, Searches and Apps

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Marvelous Macaroni and Cheese

The earliest known recorded mac'n'cheese recipe was scribbled down in 1769

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Inviting Writing: The Secret of Lemon Soup

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Inviting Writing: Doomed by Soup?

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Lightbulb Ban Means Reinventing the Easy-Bake Oven

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Experiments in Cooking: Salmon Poached in the Dishwasher

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Inviting Writing: The Parents or the Date?

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Dining With George Washington

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Nigella Seeds: What the Heck Do I Do with Those?

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Nothing Says I Love You Quite Like a Heart-Shaped Meatloaf

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Put Another Beer-Can Chicken on the Barbie

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All-Purpose Vinegar

Sticky rice is so ingrained in Laos' culinary heritage that most Laotians don't think about it in isolation.

A Taste of Sticky Rice, Laos’ National Dish

One cannot travel to the Southeast Asian country without many meals of sticky rice, the versatile staple of Laotian cuisine

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