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Food Drink Buzz Search: Herbs
To Roast a Pike
A pike roasted in front of the fire according to the directions in Elizabeth Birkett Here Booke 1699. It is stuffed with pickled herring, herbs, spices, anchovies, butter and...
27 minutes ago - Food History Jottings
Risotto with Butternut Squash, Chicken and Sage for SundaySupper
It's not easy to embrace the shorter days and end of beach/grilling season that comes with September. But my love for the savory flavors of fall softens the blow. Squashes like...
2 hours ago - Cooking Chat - 3 articles
Farm Fresh Tomato Sauce with Ground Turkey
Our New England weather is starting to to have a fall feel to it, inspiring comforting dishes like this Risotto with Butternut Squash, Chicken and Sage. But we still have a few...
2 hours ago - Cooking Chat - 3 articles
Boscage - Surry Hills
Boscage is a modern cafe that's tucked away amongst a block of apartments in Surry Hills. The cafe has outdoor seating, an open kitchen and a sun drenched dining area at the...
3 hours ago - Chew Your Chow
Herb Ricotta Stuffed Chicken Breast
With creamy cheese and lots of herbs, this ricotta stuffed chicken breast is a tasty comfort food dinner idea that's so easy to make.
8 hours ago - Food Gawker
How to Use Up Those Leafy Green Herbs
Handfuls of parsley, mint, cilantro and dill add a healthy dose of green to crispy chicken and Mediterranean-ish meatballs.
9 hours ago - NY Times
Pressure Cooker / Instant Pot: Mashed Potatoes
No need for a steamer basket. I don't consider this to be a "recipe" since it is just a little side dish so this will not be recipe 3. I had a cup of chicken broth left from...
9 hours ago - Purple Penguin Eats - 2 articles
Split Pea Soup with Ham
Split Pea Soup with Ham There's no better way to cozy up during the cooler months than with a warm bowl of split pea soup with ham! Smoky ham, hearty veggies starring split...
17 hours ago - Fit Foodie Finds
Asparagus Quiche
This asparagus quiche recipe highlights spring's favorite vegetable with dijon mustard and fresh herbs.
1 day ago - Food Gawker
Put wilted herbs to work in this saucy pasta recipe
Don't let wilted herbs to go waste. Use them in this soupy stew with pasta and chickpeas.
1 day ago - The Washington Post
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An Early Modern Christmas Party
Or The Pastry Kunstkammer The Burghley Nef. Nautilus shell with parcel-gilt silver mounts, raised, chased, engraved and cast, and pearls. France 1527-1528 Courtesy Victoria and...
Royal Jelly
Jim Broadbent as King William IV having a row with the Duchess of Kent in front of an assemblage of some of my Georgian dessert food, including some Savoy cakes and a moulded...
Some Christmas Night Caps
My favourite Christmas tipple - Punch Royal - but why the orange peel? Recipe and explanation below. I was recently given a small job by a television production company to...
Chef Comes To Pemberley
And Throws His Teddy Bear Out Of The Pram! A still from a kitchen scene in Death Comes to Pemberley, a BBC drama production based on the novel by P.D. James Earlier this year I...
Macedoine Jelly Revisited
A couple of glamorous victorian entremets in my kitchen Just a quickie. I have just spent a couple of days filming with a BBC crew making a number of items of period food...
To Roast a Pound of Butter
Some butter rotates 'a good distance from the fire' on a wooden spit in an abortive attempt to roast a pound of butter according to instructions from William Ellis, The Family...
To Roast a Pike
A pike roasted in front of the fire according to the directions in Elizabeth Birkett Here Booke 1699. It is stuffed with pickled herring, herbs, spices, anchovies, butter and...
A Medieval Meal for Real
The roasting range in the kitchen of Gainsborough Hall, probably being used for the first time in four hundred years as it was intended, for roasting a full range of meats and...
A Victorian Altar to Curry and Other Events
A high Victorian table at Hutton-in-the-Forest I have been so busy over the past few months, that I have had no time at all to post on this blog. I have really missed it. So...
Ryce Puddings in Scoured Guts
Rice puddings boiled in skins made from Gervase Markham's 1615 recipe When I was a child, I frequently heard the popular idiom, 'he could n't knock the skin off a rice...