Category Archives: Receipts

Recipes or, more generally, instructions for cooking. “Receipts” is the old name, signifying not instructions but simply something given and, literally, received.


Golden sweet potato dal

This has become my standard vegetarian contribution to potlucks. It manages to be both comforting and (to American palates, at least) exotic; it always gets raves, and I have been asked for (and promised) the recipe more times over the … Continue reading

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Overnight porridge

This is how you make real oatmeal and have it hot for breakfast without putting in a lick of effort in the morning. (Well, a lick. But no more.) Continue reading

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Christmas cookies the kids can roll and the adults will eat

The winter solstice party was cancelled on account of winter weather, and the world failed to end after all, so we spent Friday evening at home decorating sugar cookies. My nine year-old art director had just received a new box … Continue reading

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Sugar cookies with historical flavor

Sugar cookies can’t be too rich and buttery if you want to roll them, and the really good historical cakes and cookies aren’t cookie-like enough to pass for Santa fare. But we can mine those recipes for flavor ideas. Herewith, some historically plausible (1750-1850) flavorings for your Christmas sugar cookies that will kick them up a little without competing with the gingerbread. […] Continue reading

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Fight the power cream of tomato soup

We twenty-first-century Americans are all, whether we like it or not, products of a certain amount of marketing. If we grew up with television, or even with magazines, certain notions of what we ought to eat and when are embedded … Continue reading

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Cornbread and the color line

A friend asked for my recipe for cornbread, and a blog craves content, and so I thought I would post it here. But the recipe requires a bit of explanation. You see, over the years my standard cornbread, which I … Continue reading

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Ten thousand year tomorrow corn chowder

It is summer, and corn is coming into season. I am not ashamed to admit that I have a corn problem: When I see corn, I have to buy it. I buy a dozen ears, even if I have no … Continue reading

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Making fresh noodles

A few years ago I bought some fresh pasta at the farmers market. (Well, frozen fresh pasta, anyway.) I asked how much it cost, and the lady said six dollars. Not cheap for plain noodles, I thought, but ok — … Continue reading

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Ye Olde Worcestershire: Eliza Leslie’s Scotch sauce, 1837

For Christmas dinner I wanted to try something historical — besides the cookies, I mean, and other than a plum pudding, which nearly killed me the one time I tried to eat it after the full-on holiday feast. The centerpiece … Continue reading

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Christmas cookies: Speculaas

Occasionally I get to bake cookies without a research agenda, to try something new just for fun. Since it’s St. Nicholas Day, Ivy and I baked speculaas cookies, which is what the Dutch traditionally bake for that festival. I’m not … Continue reading

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