Aubin-Edmond Arsenault, the ultimate Acadian Foodie, Part 4 of 4: Around the World in 80 Drinks

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For Aubin Edmond Arsenault, it was not so much the destination that mattered, but the journey. As he made his way to England, South Africa...
Posted by : Carolynn McNally
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Guest Post: Throwback to the 70s: My Father’s Kitchen Sink Cookies and Recipes for a Small Planet

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I was, at first, flummoxed at what sort of recipe would be appropriate for this project—what cookbook could I choose that would be c...
Posted by : Alex Ketchum
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Aubin-Edmond Arsenault, the ultimate Acadian foodie, Part 3 of 4: Looking for Southern cousins, finding oysters, coffee and gumbo

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 Louisiana left a great impression on me. Nowhere have I found more hospitable people. Wherever one goes, the coffee pot is always on ...
Posted by : Carolynn McNally
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Dali's Toffee Recipe

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I failed at making Dali’s toffee with pine nuts recipe.  Dali advises that the chef combine 2.25 pounds of sugar and 1 cu...
Posted by : Alex Ketchum
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Aubin-Edmond Arsenault, the ultimate Acadian foodie, Part 2: A Portrait of an Acadian as a Young Man

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"[S]he rubbed her finger on one of the ribbons, then lifted the finger to her tongue. It was candy!" As the Queen of Englan...
Posted by : Carolynn McNally
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Guest Post: Amanda Moniz Makes Amelia Simmons’s 1796 Christmas Cookey

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It’s July.  Time to start your Christmas baking. I got to thinking about Christmas baking thanks to the musings on American identity ...
Posted by : Alex Ketchum
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Aubin-Edmond Arsenault, the ultimate Acadian foodie. Part 1 of 4: First, a Fricot.

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Aubin-Edmond Arsenault (1870-1968) is best remembered as the Premier of Prince Edward Island from 1917 to 1919 -- becoming the first Acadi...
Posted by : Carolynn McNally
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Soufflé Kocisky and the Rise of Instant Coffee

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Waiting in line to go through customs at London's Heathrow Airport, it was all I could think about. Why couldn't there have been...
Posted by : Kathleen Gudmundsson
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Guest Post: Ken Albala's Cervelat from the Livre fort excellent de cuysine 1549

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This past spring I had the opportunity to cook for our annual graduating seniors party at my house -- about 40 people. The recipes all came...
Posted by : Alex Ketchum
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Guest Post: Historical Cooking in the National Archives of Norway

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This year, Norway celebrates the bicentenary of our Constitution, which was adopted at Eidsvoll on the 17th of May, 1814. It is the sec...
Posted by : Alex Ketchum
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