Parboil peeled onions in boiling salted water for about five minutes. Drain, and then place in casserole. Cover with combined ...

The 1940s were a challenging time for home cooks. Rationing meant that baking staples like sugar, eggs, and butter were in short supply. But, despite these constraints — or perhaps because of them — ...

We've had our meats and our veggies. Now it's time for dessert, the dish everyone really shows up for. Personally, I love sweets that throw in a pinch of salty taste, and I'm not alone. That's why my ...

Cream the fat, add the sugar gradually and work until creamy. Add the well beaten eggs, milk and oatmeal, the flour and cinnamon mixed and sifted, and the raisins. Drop the batter by teaspoonfuls on a ...

Carrot cake is a classic baked good for many of us, but during World War II, there was another carrot-based treat that bakers were making in their kitchens: carrot cookies. Due to wartime shortages ...

1940 Spaghetti Aquitania Recipe - Glen And Friends Old Cookbook Show Today's slice of culinary history comes from the corporate flipside of the community cookbook recipes that we normally do. Today ...

Paring down the recipe, there was enough for a whole cake. Cooking onboard large oceangoing vessels is a monumental task. Many would consider the cook’s job to be one of the most important, as food ...

Yes, it is that time of year again. And I do not mean Super Bowl, or Valentine’s Day or tax time. It is a time that I let slip by quietly.

Made with roasted chestnuts and cherries macerated in rum, Nesselrode pie is a cozy, nostalgic holiday treat you may remember from childhood. Nesselrode pie is a chilled, creamy pie traditionally made ...