Straight to the recipe Russian pastry from the classic French cuisine Coulibiac or coulbac is a traditional Russian pie that…
Straight to the recipe Double take The Netherlands celebrated the bicentennial of their existence as a kingdom in 2013. But at the…
Straight to the recipe What Johann Sebastian Bach might have eaten in Leipzig The connection between the pasties and the…
Cream of Chicken Soup the Dutch way Three years ago I published the historical version of this soup on Coquinaria,…
An old-fashioned first course This used to be a traditional first course in many Dutch Christmas meals. The most common…
Straight to the recipe A bright summer-sauce from the sixteenth century Blackbirds, thrushes, finches - who doesn't enjoy hearing these…
The recipe on this page is taken from a cookbook that I have had in my possession for years, but…
Straight to the recipe Pullis iuvenis in tempore estivali This summer I was experimenting with roasting whole chickens on the…
Straight to the recipe Take 200 capons ... This is a recipe from the delightful cookbook Du fait de cuysine by Maître…
This is the first 'historical' recipe for stock on my site. This meat stock is taken from Le cuisinier françois by François…
Indonesian cuisine does not have soups as a first course, although sometimes they appear on the menu through Chinese and…
The secret ingredient in this soup is apple sauce. This soup is sold in many Chinese restaurants in the Netherlands.…
Soup is important in the Chinese kitchen. No good soup without a good stock. Chinese soup is better not made…
To the list with recipes for stock and soup Basic recipe - 3½ liter (3 UK quarts, 3.7 US quarts)…
A fifteenth-century recipe from Italy Straight to the recipe The colour of food is important to the way in which…