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Category: Side Dishes


Archive for the ‘Side Dishes’ Category

Monday, April 1st, 2013

This year, as they have for the past few, Easter and Passover overlapped. I actually grew up celebrating Easter more than Passover; my Dad always took me through the Exodus story, but never got around to staging a full-on seder – egg hunt and chocolate bunnies, however, were an annual occurrence. So, I decided to […]

Wednesday, August 17th, 2011

I am the Queen of False Promises. Broken Promise #1: More frequest postings, post-bar. Broken Promise #2: Monthly charcuterie. I’ve been running around crazily and prepping for my 3-week trek across Southeast Asia…and I realized I had no time this month for Charcutepalooza, and that when next month’s post is due I’ll be stumbling off […]

Monday, June 20th, 2011

Confession time: I’ve been a bum about posting this week. Warning time: it might happen again this summer as I get closer and closer to the July 26 (eek!) bar exam. And then it might happen more afterwards, as I crash on a beach in Rockport, and then trek around Southeast Asia for three weeks. […]

Sunday, June 12th, 2011

It’s a lazy Sunday here at Cookbook Archaeology, so I’m sharing a fast, tasty brunch and introducing a new book. The new book is The Embassy Cookbook, from 1966 – a collection of menus provided by about fifty countries’ Washington, D.C. embassies. I’ve been on a produce binge, so I seized on New Zealand’s simple, […]

Sunday, June 5th, 2011

This is one of those “off-concept” times. I kind of walked into Whole Foods and went bananas over spring greens. Not as bananas as I went over bananas the other day…but pretty crazy. I kept trying to think of things to satisfy everyone in at dinner: vegetarian stepsister, the littler picky-eater ones, meat-loving dad, and […]

Thursday, March 31st, 2011

In metulis: liquamen porrum concisum cuminum passum satureiam uinum; mixtum facies aquatius et ibi mitulos quoques. – Apicius, De Re Coquinaria IX.ix Translation: For mussels: fish sauce, chopped leek, cumin, raisin wine, savory, wine; add water to the mixture and cook the mussels in it.

Tuesday, March 15th, 2011

As I mentioned yesterday in my bagels & lox post, this month’s Charcutepalooza challenge – brining – had visions of pastrami dancing in my head within minutes. With rye, mustard, and pickles, obviously. Somehow, I made it happen.