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This week we are going to cut through the bull and lay it right on the table: I made this vintage aspic because I wanted to see what it tasted like. Because...

Today we have a charming little luncheon dish for you. This is Woodcock! 3.0 from 1 reviews Print Woodcock Author: The Guild Cookbook/Mrs....

This week we are opening cans, dumping them together, adding vermouth and calling it a casserole! This is Salmon Vermouth Casserole! 4.0 from 1 reviews...

Mmm…mmm! This week, we are making tuna casserole! This is Olive ‘N Tuna Super Supper, and this is one of the things I forced Tom to eat over Lent! ...

  From Campbell’s Ad in Better Homes & Gardens, 1954 Like this:Like Loading......

Soooo…this week we are frosting a whole head of cauliflower with mayonnaise. Then putting capers and olives on it. It’s called Cauliflower Supreme and, when you cut it, the inside looks like a brain. I think this is a pretty appropriate recipe for the beginning of October. I had originally planned to do Halloween-themed recipes for this entire month, but why bother...

Hope everyone is having a great weekend so far! Today we are tackling something that I have always found simultaneously revolting and fascinating: The practice of putting a fake “eye” on a cooked fish. I am sure that since the beginning of the time when people started cooking things with eyes, they have been jamming decorative edibles into the empty eye sockets. But...

It’s finally here! Welcome to the Retro Gelatin Dare Part II, known more playfully as Knoxapocalypse II. I can’t believe I was up for this after the total and utter disaster that was Liver Pate En Masque from the first Gelatin Dare. It was a dark, dark day for gelatin dishes everywhere, let me tell you. But, true to form, when I saw a tweet suggesting another gelatin...

I hope everyone is looking forward to Labor Day! I know I am. And it preparation for all the cookouts and picnics that you will be going on, I decided...

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