Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells…
Straight to the recipe Russian pastry from the classic French cuisine Coulibiac or coulbac is a traditional Russian pie that…
With oxtail meat and stock and dried ceps For the family Christmas dinner in 2014 I had prepared an old-fashioned clear…
Straight to the recipe A Russian recipe from 1861 During my preparations for a presentation in October 2014 in the Hermitage…
Straight to the recipe A fourteenth-century dish from France When I give a talk on medieval cuisine I always serve…
Straight to the recipe Mushroom pie from Lancelot de Casteau This mushroom pie from 1604 is much more modern than…
Meat stock from the nineteenth century Soup is an important part of the Eastern-European kitchen. In the Gift for young…
In the introduction to the recipe for Pomegranate Salad I mentioned the only day that the (catholic) French alle ate…
Straight to the recipe A Dutch recipe from the eighteenth century To serve lamb on Easter Sunday is an ancient…