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Food Drink Buzz Search: Easy meals
Hamachi Crudo
Hamachi Crudo is an easy and impressive appetizer that features buttery yellowtail in a garlic and citrus crudo sauce!
39 minutes ago - Food Gawker
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...
49 minutes ago - Food History Jottings
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...
49 minutes ago - Food History Jottings
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...
49 minutes ago - Food History Jottings
Macarons for Diner en Blanc
Another Dîner en Blanc! I am feeling like a semi-pro for these amazing events. This time for NYC I made a center piece. (See above. I was very proud of myself for the whimsical...
1 hour ago - Life's Too Short to Skip Dessert
Lemon Cake Mix Cookies
Lemon Cake Mix Cookies are super easy to throw together. Soft and fluffy cookies packed with bright lemon flavor.
2 hours ago - Food Gawker
Easy St. Louis Ribs in Oven
These mouthwatering oven-baked St. Louis ribs are almost ridiculously easy to make.
2 hours ago - Food Gawker
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
Butternut Squash Soup with Sage and Sautéed Mushrooms for SundaySupper
Really, I do have fall foods in my repertoire other than butternut squash. But SundaySupper friends who visited my Risotto with Butternut Squash, Chicken and Sage may start to...
2 hours ago - Cooking Chat - 3 articles
Grilled Swordfish with Garlic Soy Marinade for WeekdaySupper
A weekday supper has got to be fast and easy, but it doesn't have to sacrifice on taste! This Grilled Swordfish with Garlic Soy Marinade has got the fast and easy covered. On...
2 hours ago - Cooking Chat
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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...