Earlier this week, we shared late summer favorites you can still enjoy through October. Use the fresh ingredients to create these recipes brought to you by Colonial Williamsburg chefs Anthony Frank and Rodney Diehl….
What’s in Season: Tomatoes, Green Beans & Peppers
Most of us would agree a meal in our house usually starts with a recipe. But in the 1700s, it started with the ingredients. Colonists didn’t have the luxury of filling a shopping cart with imported produce and instead depended on what was actually growing in their gardens. So, in taking a page out of their 18th-century cookbook, we took a stroll down Duke of Gloucester Street to get an idea of which fruits, vegetables, and herbs are still in season as we transition from summer to fall….
From Our Kitchens: A Nice Indian Pudding
Those of you who like cornbread may want to try this for a change. Thick, much like a bread pudding, it can be sweetened and spiced to your liking. Use it as a side dish or a different kind of dessert….
Thanksgiving Recipes
With Thanksgiving just a day away, take some last-minute inspiration from the 18th century and our History is Served recipe blog….
New from our kitchens, "To Farce a Cabbage"
The latest installment from the “History is Served” blog from Colonial Williamsburg’s Historic Foodways is a favorite from the 18th-century cookbook “Adam’s Luxury and Eve’s Cookery.”
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