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Just a head’s up for anyone interested in listening to me yammer on and on about vintage cooking: There is a rather lengthy interview with me on Collector’s Weekly right now where I talk about the preservative powers of gelatin, torturing Tom and what it’s like eating a liver mousse.  I have to admit, when I read the interview I didn’t really like the way...

It’s been a fun year on Mid-Century Menu! We’ve had cakes shaped like lambs, spaghetti poured on sandwiches and gelatin shaped like…well…everything....

Hope everyone is all geared up for Christmas! If your holiday spirit hasn’t reached a fever pitch yet, I might have something to get your motor running. Here are the ten vintage Christmas cookie recipes we tried this year! (If you want to be ultra-festive, you could even sing the list to the 12 Days of Christmas while you read the list. Although there are only 10 kinds...

Exciting news, guys!  I am going to be on the radio! Tomorrow morning, (April 5th) I am going to be on the Joy Cardin show on Wisconsin Public Radio starting at 8:00 am Central Time for an hour chatting about vintage recipes, lamb cake and The Mid-Century Menu. It is going to be a call-in show, so if you have any burning questions you’ve always wanted to ask me,...

So, I might not have had the best time watching the Super Bowl, but I had a great time cooking for it. After I finished the fun stuff for our two person Super Bowl Party (Artichoke dip, taco dip and buffalo chicken meatballs), I broke out the mid-century snacks because…well…I had too. I had the greatest snack book ever! Check out this beauty.  It’s the Appetizer...

I know, I know. I have done the “big Mid-Century Sandwich” a few times now.  The Backwoods Sandwich. (? Has anyone figured out where that name came from yet?) The Frosted Sandwich.  Yeah, we’ve been there. Yeah, we’ve eaten that. But when you get an impassioned plea from a reader, sometimes you just have to take that extra step.  Go that extra mile. This is...

Happy Wednesday everyone!!!  I am super excited this morning, and that can only mean one thing – it’s time for the Mid-Century Menu!!!  This...

Man, nothing screams “Mid-Century Menu” like a cookbook that has a giant, rare, glistening meatloaf on the cover.  And to top it off, it is...

Ah!  So many choices!  With over 40 Mid-Century Menus to choose from, Tom and I had a tough time deciding what was the best and worst of this year. ...

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