BLT Sandwich (1940s)
Check out The Food Timeline or The Nibble for more history on this classic sandwich. We also have a recipe for an “enhanced” version of… Read More »BLT Sandwich (1940s)
Beer Cheese Mac n Cheese
Fun fact: this dish uses a light (white) roux, which is also the base thickener for gravy and béchamel sauce – one of the French… Read More »Beer Cheese Mac n Cheese
Baked Feta and Tomato Pasta
Check out the recipe that seems to be the origin of this dish. It looks like it uses spaghetti, which sounds like a pasta option… Read More »Baked Feta and Tomato Pasta
Cajun Spaghetti
My Grandpa’s Cajun Spaghetti: A Family Favorite with Heart If you’ve just finished making this Cajun spaghetti recipe, I hope your kitchen smells amazing and… Read More »Cajun Spaghetti
Chicken Tortilla Soup (Mexico)
This is a childhood favorite of mine. It may actually be the only soup I remember having as a kid. My go-to combo is with… Read More »Chicken Tortilla Soup (Mexico)
Porcupine Meatballs (1930s)
Porcupine Meatballs: A Depression-Era Classic with a Twist Porcupine meatballs are a nostalgic dish that embodies creativity and resourcefulness in the kitchen. Like the Oklahoma… Read More »Porcupine Meatballs (1930s)