Where recipes unfold like love letters.
Step into an Edwardian Hallowe'en party! Explore three imaginative entertaining menus from The Ladies' Home Journal, October 1912, featuring mysterious dishes, vintage decorations, and modern interpretations inspired by Winnifred Fales.
Step into Bianca's kitchen for A Week of Hallowe'en! Inspired by vintage magazines from 1912 and 1928, discover old-fashioned party menus, historical recipes, handmade decorations, games, and the delightful traditions of Hallowe'ens past.
Before trick-or-treating became an American Halloween tradition, older customs crossed the Atlantic with the people who carried them. In Part III of *Halloween Before Trick-or-Treating*, we explore early American celebrations, fortune-telling games, Pennsylvania traditions, and the mischief that helped shape Halloween as we know it.
Before trick-or-treating came fairy folk, midnight fortune-telling, curious courtship rituals, and tales whispered beside the hearth. Join The Kitchen Radio Hour as we explore the Old World traditions of Halloween, from John Gay’s pastoral poetry to the mysterious Miller of Menstrie.
Before trick-or-treating came guising, turnip lanterns, fortune-telling customs and souling. Join The Kitchen Radio Hour as we follow the older threads of Halloween through Scotland and England—from Robert Burns and the guisers of South Uist to the curious history of the soul cake.
An electric skillet, tender tri-tip, mushrooms, vegetables and a loaded baked potato come together for a nostalgic dinner inspired by the kitchens, cookbooks and flavors of 1989.
Fresh, creamy homemade ricotta made with whole milk, cream, lemon and salt. A wonderfully simple from-scratch recipe for making something lovely in an ordinary kitchen.
Creamy white beans, tomatoes, garlic and herbs simmer slowly all day before tender kale and a bright touch of lemon finish this simple, nourishing supper for the closing days of September. 🌿🍂
A simple strawberry pie made with fresh strawberries, a lightly sweetened vanilla cream cheese filling, and a glossy apricot glaze, tucked into a homemade pastry crust.
Tender beef, mushrooms, onions and carrots slowly braise in a rich balsamic broth for a deeply savory autumn supper made for spooning over creamy mashed potatoes or soft polenta. 🍂🥘
The Kitchen Garden
Kitchen Keepsakes
La Vie en Thé
