Food History

Historic Period Foods

Easy Historic Period Foods for Pot Lucks

So I hear you saying: “All I have time to do before one of these potluck things is run to the Kroger and pick up something quick.  How can I possibly make an attempt at historic period foods?”  And to you I say:  Here’s a list of a few things you can pick up at your local grocery store and stay well within the boundaries set up for pre-17th century Western European food.  There’s lots more, but this ‘shopping list’ can help you get started.

Christmas Recipes by Mrs. Claus

Christmas Recipes Round-up

I love cooking for Christmas!  I obviously love to write about it as well, since I’ve posted several articles of Christmas Recipes over the years.  I even published a little cookbook called “Mrs. Claus Cooks For Holiday Entertaining“.  I thought I would go back and revisit some of those posts, especially because I want to …

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Ask Chef Christy Showcase

Thanksgiving Round-Up

Ask Chef Christy first started because of all the calls I get at this time of year.  As soon as Turkey Day looms on the horizon, my phone heats up with calls from friends saying “I have a cooking question for you!”   I’ve written many posts over the past few years concerning Thanksgiving foods, …

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Floral Ice cubes made using nasturtium petals, borage flowers, violas and pineapple sage blossoms during Chef Christy's Herbal Drinks and Snacks class

Snacks From the Herb Garden

Fresh herbs are one of life’s great pleasures, with the variety of flavors, textures and scents they offer both in the garden and on our plate.  I recently taught a class for the Herb Society of America’s local  Chattahoochee Herb Guild chapter, and they chose the topic of Herbal Drinks and Snacks. Making up Snacks …

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Three Sisters Salad

Native Americans kindly showed the settlers the concept of Three Sisters: corn, squash and beans planted together in the same hillock with a fish at the bottom for nutrients. The corn stalk would grow tall, giving the beans a place to climb. The beans would fix nitrogen into the soil. The squash planted around the base would shade the roots with their big leaves and help to retain moisture. This practice created a symbiotic arrangement that produced a healthy environment for all three plants to survive.

Springtime Salads – Peas and Peanuts

The now-defunct Embers Restaurant in Mount Pleasant, Michigan served a salad that I have never forgotten. Sweet and creamy, their Peas and Peanuts was made with Miracle Whip and Spanish peanuts. Taking advantage of fresh spring peas makes this salad worth revisiting with roasted, unsalted peanuts and a lighter vinaigrette. (Although it is still pretty great with a mayonnaise base as well!)

Profiles in Flavor - Africa Cooking Class

Profiles in Flavor – Africa Cooking Class

Exploring new cuisines can be intimidating, especially if the spices and flavorings are unknown to you.  Profiles in Flavor – Africa is one of a series of classes I created to help take the mystery out of several wonderful cuisines.  We look at a ‘shopping list’ of staples you would need to cook foods from that area, and taste lots of new flavor combinations.  Once you know the typical protein, carb and veggies found in an area’s cuisine, you can enjoy eating and cooking it much more often!