To part 1 of the history of pasta When I published two macaroni recipes from World War I, I also…
Straight to the recipe An odd but tasty dish Recently I published an article in the periodical De Boekenwereld (The Book World)…
Straight to the recipe This barley soup is not French haute cuisine as Carême's recipe is. It is Dutch and was published in Aaltje, de…
Straight to the recipe A dish for Lent This recipe for a 'sup' from the middle of the eighteenth century…
Straight to the recipe What Johann Sebastian Bach might have eaten in Leipzig The connection between the pasties and the…
Straight to the recipe The Apple Pie of Hannah Glasse (The Art of Cookery made Plain & Easy, 1747) is prepared with…
Straight to the recipe Or: Plagiarism and Hackwork Who does not love apple pie? At least, good apple pie, because there are…
Straight to the recipe A delicious dessert from the eighteenth century Vla ( ), a kind of custard, is very popular…
Straight to the recipe A recipe from the cook of Stadtholder Willem IV The recipe on this page is from Le…
Straight to the recipe A 'forgotten' vegetable There are two vegetables that look like asparagus once they're peeled: salsify and…