A decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th century Friends of baking, are you sick and tired of making the same recipes again and again?

Reader Emma Harder called recently to request a recipe for green tomato mincemeat pie. Here’s a recipe I discovered this summer in a wonderful cookbook by Janie Hibler, “Dungeness Crabs and Blackberry ...

In the early 1900s, frozen desserts were the most stylish way to end a banquet or a dinner party, all year round. Nesselrode pudding was a 19th-century frozen dessert created by French chefs to honor ...

For better or worse, Sarasota residents in the early 1900s made food that can seem old-fashioned—or just downright weird—today. For every classic deviled egg or mullet recipe, there was one for a ...

This bread recipe has been passed down through generations, straight from my grandmother’s kitchen in the early 1900s. Simple ingredients, timeless technique, and a flavor that never goes out of style ...

These ladies didn’t have Rachael Ray or Paula Deen to inspire their culinary creativity. Their kitchens somehow functioned sans a stainless steel cooking range, convection oven, microwave, gadgets ...

We may receive a commission on purchases made from links. Ground beef meatloaf, love it or hate it, is a staple of American family dinners. However, this meaty entree sometimes needs an upgrade. If ...

Imagine the exciting world of 1900. Dresses were more daring, and by 1910 hemlines would rise almost all the way to the ankle. William McKinley was re-elected president, though he would not be ...

There are preserves makers who responsibly focus on sustenance, like jams, and then there are preserves makers who home in on impractical pleasures, like syrups and vinegars for cocktails. Call me ...