Todas las recetas » Recipes I've Posted

Nombre de Receta	Calificación	Create Date
Día de los Muertos (Todos Santos)/ Day of the Dead Food-Laden Altars		Octubre de 2016
Muscling in on Mussels		Octubre de 2016
The Harvest Months		Octubre de 2016
They Called it Callaloo		Octubre de 2016
Warts and All: Cooks as Witches, Witches as Cooks		Septiembre de 2016
The Scent of Cinnamon and Chasing Down Humoral Theory		Agosto de 2016
The Copeland Spoon: A Taste of Material Culture from Early Virginia		Agosto de 2016
Day 4: Celebrate American Food History		Julio de 2016
Day 3: Celebrate American Food History		Julio de 2016
Day 2: Celebrate American Food History		Julio de 2016
Celebrate American Food History: Day 1		Julio de 2016
Is Barbecue Barbaric? A Small Treatise on a Large and Controversial Subject		Julio de 2016
Dandyfunk, Burgoo, Salt Horse, Loblolly, Duff, Skillygalee, Lobscouse and Lapskaus: Oh, a Sailor’s Life is the Life for Me!		Julio de 2016
Tooth Dullers and Weevil Castles – Life Before the Mast		Junio de 2016
Ship’s Biscuit/Hardtack , the Food of History		Junio de 2016
Transform Your Aching Soul with Cooking*		Junio de 2016
What is “American” Food?		Junio de 2016
The Petworth Book of Country House Cookery: An English Country House Dating to 1150		Mayo de 2016
Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook		Mayo de 2016
Strawberries, the Quintessential British Delicacy of the American South		Abril de 2016
Yellow Squash, Mary Randolph, and Hernando de Soto: A Tale Woven in a New World Kitchen		Abril de 2016
Peanuts and the Cooking of West Africa		Abril de 2016
Farming is NOT a Romantic Occupation		Abril de 2016
Nothing Fishy about It: England’s Iconic Fish and Chips		Abril de 2016
Cassava, One Rugged World-Traveling Ingredient		Abril de 2016
Cassava, One Rugged World-Traveling Ingredient		Abril de 2016
Grits on the Menu: A Short Treatise on a Global Favorite		Marzo de 2016
Black is the Colour of My … Food		Febrero de 2016
Black is the Colour of Food, Too		Febrero de 2016
Boeuf (Beef) à la Mode: British Beef Made American		Febrero de 2016

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Recipe Box

Día de los Muertos (Todos Santos)/ Day of the Dead Food-Laden Altars

Muscling in on Mussels

The Harvest Months

They Called it Callaloo

Warts and All: Cooks as Witches, Witches as Cooks

The Scent of Cinnamon and Chasing Down Humoral Theory

The Copeland Spoon: A Taste of Material Culture from Early Virginia

Day 4: Celebrate American Food History

Day 3: Celebrate American Food History

Day 2: Celebrate American Food History

Celebrate American Food History: Day 1

Is Barbecue Barbaric? A Small Treatise on a Large and Controversial Subject

Dandyfunk, Burgoo, Salt Horse, Loblolly, Duff, Skillygalee, Lobscouse and Lapskaus: Oh, a Sailor’s Life is the Life for Me!

Tooth Dullers and Weevil Castles – Life Before the Mast

Ship’s Biscuit/Hardtack , the Food of History

Transform Your Aching Soul with Cooking*

What is “American” Food?

The Petworth Book of Country House Cookery: An English Country House Dating to 1150

Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook

Strawberries, the Quintessential British Delicacy of the American South

Yellow Squash, Mary Randolph, and Hernando de Soto: A Tale Woven in a New World Kitchen

Peanuts and the Cooking of West Africa

Farming is NOT a Romantic Occupation

Nothing Fishy about It: England’s Iconic Fish and Chips

Cassava, One Rugged World-Traveling Ingredient

Cassava, One Rugged World-Traveling Ingredient

Grits on the Menu: A Short Treatise on a Global Favorite

Black is the Colour of My … Food

Black is the Colour of Food, Too

Boeuf (Beef) à la Mode: British Beef Made American

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