All in Food Writer
Elizabeth began planning the menu for the May breakfast. Her fruit cellar still contained a wide variety of jellies and preserves, many of them put aside at the time of their making, for this particular event. The wild strawberries, preserved on the glass by the heat of the sun’s rays, for instance, were a delicacy which the family had enjoyed only at Thanksgiving and Christmas practices.
Why the wise cook has plenty of eggs on hand in the refrigerator during Lent.
Georgian native India Lee’s okra recipe had been so impressive that the food editor wrote a profile of her before sharing her recipe with readers.
A wonderful description of a fish market in Rio “where abound sardines, shrimps, oysters, and delicious fishes, which are bought alive.”
As part of our series for national candy month, let’s take historic looks at sweets in colonial Latin America. Women known as dulceras roamed the streets of urban centers with platters of sweets for sale carried on their heads.
Grunion make a tasty morsel, goes without saying. Even the epicureans agree that there are few seafood equal to them when fried in deep fat on the ocean beach soon after they are caught.
