A Peek into the Pantry on the American Girls Podcast!

Listen to us in the kitchen where the blog first got started!

As many of you probably know by now, Jess, Kirsten and I got to do something very special a few months ago, and I'm so excited to finally get a chance to share it all with you guys! 

Florence's Pavlova

An airy treat as delicate as a ballet superstar!

Our last holiday treat of 2019 is the pavlova, a signature dessert of my wife's homeland. Most people who have seen pictures of the "pavs" Jess has made for our family and friends ask if it's a cake, whipped cream, or some other strange concoction, maybe an unbaked Alaska? An ice cream cake? Something else entirely? And the answer is simple: it's a meringue topped with a lot of whipped cream and fruit. 

You can have big pavs, little pavs, in the medium pavs... doesn't matter. When done right, this is a really delicious, refreshing dessert, perfect for celebrating Christmas in Australia because - as many of you know - Australia (and the rest of the southern hemisphere) is actually experiencing summer right now. Australians still enjoy traditional Christmas treats like Christmas puddings and gingerbread, but the high temperatures make things like this an appealing alternative to "traditional" Christmas fare, which is often quite heavy or spiced. 

The pavlova can trace its history back to the 1920's, when Russian ballet superstar Anna Pavolva toured Australia and New Zealand. Both countries claim to be the first to create this dessert in her honor, but as I've married an Australian, I think you know which country I need to support in the debate. Australia also has the slightly stronger argument - in my opinion - because similar dishes spotlighting meringues and whipped cream date back to the early 1900's, meaning my Florrie Girl Florence might have enjoyed a treat similar to a pavlova in her childhood known by a different name. Other similar Australian recipes appear in the early 1920's, still under a different name, and the first known dish to bear the name Pavolva comes from an Australian cookbook published in 1926. 

Sorry, New Zealand.

Molly's Sticky Buns

Celebrate Christmas like the McIntires!

In a sharp contrast to Maryellen's Christmas story, Molly's Surprise is all about how traditions have changed for the McIntires because of the war. With Dad overseas - and no letters from him in weeks! - things were always going to be different, but Mom doesn't have time to decorate, and Molly's grandparents can't come thanks to a flat tire. With a little help from her siblings - and a surprise from Dad - Molly manages to find a way to make the holidays special even with things so different. 

A traditional holiday snack for the McIntires are sticky buns, a cinnamony treat usually smothered in caramel and pecans. As this Christmas was apparently the year I wanted to practice baking with yeast, and I wanted to revisit some of the American Girl books for baking inspiration, I thought these would be a fun thing to try.

Maryellen's Coffee Cake

A recipe straight from the mid 20th century with a long, long history.

Although American Girl has snipped Maryellen's Christmas story from the most recent edition of her books, they sure do seem to like giving her a lot of winter and holiday releases. For those not in the know, Maryellen's Christmas adventure focused on how Maryellen is growing frustrated with her non-traditional Christmas in Florida. Every movie and holiday card depicts Christmas as a day full of snow, with an evergreen tree, sledding, ice skating... you get the idea. She gets it in her head that she wants to have a "real" Christmas, and ends up going to visit her grandparents in slightly colder Georgia. 

After enjoying some of her solo adventure, and getting an opportunity to ice skate, she realizes she misses her family's traditions and wants to go home. The whole story is meant to tie into one of the major themes of Maryellen's series: the 1950's was a period of conformity, but you should follow your heart instead of the crowd. 

One of the traditions the Larkins enjoy is eating a coffee cake on Christmas morning, and I've been contemplating trying my hand at making my own pretty much since her books were released. The recipe I'm going to share with you might not be exactly what you're thinking a good coffee cake should be - and very well might not be the exact kind of coffee cake the Larkins cut into while opening presents - but it is an authentic recipe from the period that made a very tasty final product, and got me doing some research into the history of coffee cake. Read on to see what we discovered!

Blaire's Hug in a Bowl

Or broccoli cheddar soup!

Blaire's time as Girl of the Year is coming to an end, and before she rides off, I wanted to try my hand at at least one more of the recipes American Girl released to celebrate her time in the sun. She might make the occasional appearance around these parts the same way Grace does, but the odds of American Girl producing any other Blaire content moving forward is pretty slim, and I have to admit, this recipe caught the interest of this cheese loving blogger from the moment I read her books. Read on to learn how to make Blaire's famous Hug in a Bowl yourself!

Jane's Cranberry Cornbread

A cornbread that could have been served at the first Thanksgiving!

I swear I intended to have Jane represent the experience of settlers in Jamestown, but let's be honest: it's hard to ignore Plymouth as a source for early colonization and interactions between Europeans and Native communities, particularly when it comes to exchanging food. 

This corn bread is very different from the corn bread you've probably enjoyed alongside chili and fried chicken, but if you're looking for something that can pass as authentic for your Thanksgiving table, this really fits the bill. Read on to find out how to make this yourself!

Caroline's Molasses Pie

A pie that's really more of a cake, but tasty either way!

Molasses is one of my favorite ingredients to use in dessert. I'm a big fan of chocolate and boring old vanilla (which really isn't that boring) as well, but anything with molasses and spice in it tends to win my heart pretty quickly. 

This unusual pie might not be entirely authentic to Caroline's time period - and actually has its roots in the 1870's, and you may know it as shoofly pie - but molasses would have been so much a part of her life that it just felt fitting to give this one to her. Besides, American Girl doesn't seem that inspired by the 19th century these days, so if you want something done at all, let alone right, I guess I'd better do it myself.

Felicity's Raleigh Tavern Cookies

A trip down memory lane via the oven!

A fun part of starting this blog has meant I've discovered how easy it is to find recipes replicating treats you might have thought you could only enjoy on vacation to places like Disney World or Colonial Williamsburg. These might not always be authentically historic, but I still like giving them a shot because whipping up a batch of Brunswick stew in your kitchen is a lot cheaper than driving all the way to Williamsburg... or hopping on a plane to enjoy Le Cellier's beer cheese soup in Epcot. 

The recipe I'm going to share with you today is a staple of Colonial Williamsburg, and a treat that I always eat at least one or two of on my visits to the museum: Raleigh Tavern ginger cookies. You can smell these fluffy cookies whenever you walk by the bake shop, and Williamsburg even offers to ship them to you via their online store. But if you're hoping to make your own, look no further.

Kit's Appalachian Apple Stack Cake

A cake that could be a real community effort!

Sorry again for the delay. My life post-vow renewal/reception has surprisingly meant even less time and energy for the blog than before, and as much as I miss it, it's kind of been nice to have some time to get the rest of my life back on track. 

What better way to get back in action than to try out this cake that - allegedly - would have been enjoyed at wedding celebrations in Depression-era Appalachia? Read on to see how this unusual, slightly involved cake may or may not have been the hit at weddings from time gone by.

Nellie's Dublin Coddle

A hearty meal that is definitely not Weight Watcher friendly...

With temperatures finally dropping into a reasonable fall range, Jess and I have been breaking out some soup and stew recipes. They're a great solution to the age old question of "what am I bringing to work for lunch?" but they're kind of frustrating to make when your building shuts off the air conditioner when it's still in the upper 80's and super humid until the sun goes down. 

This simple but extremely hardy soup probably isn't going to make it into our regular rotation because it's just not healthy at all unless you're working a very physically demanding schedule, but it is very on brand for Nellie and her family before and after immigrating to the United States. Read on to find out more about this traditional Irish favorite.

Angela's Pasta Fagoli

A family favorite, perfect for feeding a crowd!

This recipe comes straight from the family archives. I've said before about how my great-grandmother (the same lady behind our delicious family meatball recipe) was hands down the best cook in the family. She'd make pasta and tomato sauce from scratch, and my dad didn't even know he liked Italian food before he tried her cooking. Like many talented cooks, Nana didn't write down any of her recipes because she worked from taste and touch rather than specific measurements, so if you wanted to learn how to make something, she had to walk you through it herself. 

Unfortunately, this means quite a lot of her specialties have been lost to history, but my mom learned how to make this tasty, hearty soup that's served as the main course at countless family gatherings, and she very kindly took the time to show me how to make it myself. If you're looking for a really east, very tasty dish, definitely consider giving this one a try!

Rebecca's New York Cheesecake

A New York classic you can make far from the Big Apple!

My wife loves cheesecake. I'm not sure I would go as far as to say she's a cheesecake fiend, but she's certainly close. I, however, am not as big of a fan (which is not to say I don't like them, just to be clear), so I haven't actually made very many of them in my time learning to bake and exploring historic recipes. I made one for her birthday based on Perfectly Preserved Pies from Fallout (which you can see on my Instagram), and I've made a very historic cheesecake that the Pilgrims might have enjoyed, but I'd never tried my hand at a very basic, classic New York style cheesecake before. 

Well, now I have, and it was a lot easier and more fun than I expected it to be. Some of that might be because I once again turned to American Cake by Anne Byrd, my favorite cookbook of all time, for guidance, but I think between this and my attempt at Perfectly Preserved Pie have encouraged me to try out a few more cheesecakes down the line. Read on to see how it turned out!

Emily's Oslo Lunch

Keeping British kids fighting fit during World War II!

I feel like September has always been a really rough month for the blog. I'm usually in the middle of moving, starting a new job, finishing grad school, or recovering from planning a wedding. 2019 had been especially unkind motivation wise, so this post is one of three that probably should have gone up way sooner, and will end up being backdated. Whoops. 

Anyway, one thing I've also been trying to do this September is eat better. As I've discussed before, historical recipes and eating "better" by modern standards often aren't really compatible. What was considered healthy for a pioneer family in 1854 is vastly different for an office worker in 2019, because I'm not getting up at the crack of dawn every day to do backbreaking labor like every member of the Larson family would have been. One period that does have surprisingly healthy - and often surprisingly not that bad, if not good - recipes to offer is World War II, especially when looking into British dishes, where rationing was a lot more intense than it was in the United States. Read on to see an experimental meal that helped British school kids stay healthy in spite of food shortages!

Kaya's Spice Cake with Berry Compote

Recreating an old favorite!

This Kaya inspired recipe barely qualifies as historical, but it's inspired by something I've been dying to recreate in my own kitchen for quite some time: a delicious carrot, parsnip, and spice cake I had at the National Museum of the American Indian during my first visit to their delicious cafe. 

Unfortunately, my version is lacking in parsnips despite my best efforts to find them, but the result was still an extremely tasty treat that I've been enjoying over the last few days, complete with a fresh, tart blueberry compote that I'll definitely be making again. Read on to see how to make it yourself!

Samantha's Wellesley Fudge Cake

A cherished tradition from Wellesley College!

There's something about September that always seems to signal a slow down in my blogging. Whether it's moving to grad school, getting married, planning a vow renewal, or just wiping myself out with an anniversary post, September just hasn't been my strongest month production wise. 

That's my way of apologizing for taking so long to get this one up, and how quickly the next post is going to follow it! I've got quite a schedule I'd like to tackle, so there's no more time to waste. And what better way to get back in action than finally getting to test out one of my favorite cookbooks properly!

Blaire's Awesome Sauce

A sauce that's chock full of veggies and pretty easy to make!

In April, I shared the official recipe for Blaire's dairy-free chocolate chip brownies with you, and spoke about how this year's Girl of the Year has to deal with the frustration of developing lactose intolerance, which means a lot of adapting for this aspiring chef. In her second book, Blaire Cooks Up a Plan, her primary theme makes a pretty big shift, from adapting to food intolerance (and a sort of half hearted attempt at discussing screen addiction) to confronting food insecurity by helping those in need. 

This recipe is inspired by Blaire's community service project, and is featured as a recipe in the back of Blaire Cooks Up a Plan the same way the brownies were. Read on to find out more about this recipe, as well as how to make it yourself!

Melody's Tomato Watermelon Salad

A tasty dish with some difficult history.

Today we're featuring a recipe that involves some pretty dark moments in American history. This watermelon tomato salad from the Sweet Home Cafe Cookbook published by the National Museum of African American History and Culture is a very interesting, refreshing side dish to any summer get together, but features an ingredient that has a pretty complicated and often upsetting history in the Black community. Its reputation as such is the fault of white supremacists looking to put down Black entrepreneurs in the wake of the Civil War. They took a symbol of Black freedom and entrepreneurship and turned it into an icon of Jim Crow America. 

I'm speaking, of course, about the watermelon.

Nanea's Pineapple Mint Julep

A refreshing, fruity must have for any summer celebration!

Happy VJ Day! Today marks one of the many days the Allies celebrated as the end to the war in the Pacific. Nanea and her friends would have been young teenagers by the end of the war, and would be celebrating the end of the conflict and hoping for a speedy return of their friends and family who had gone off to war. Or maybe their celebrations were more subdued as they remembered the lives that had been lost in the conflict. Victory Days were fun, spontaneous holidays, but they also marked a very somber moment for families who had lost loved ones in the conflict. 

To celebrate, I decided to continue the summer of the mocktail at our apartment, and when I was looking around for something VJ Day inspired, I knew this was the treat that was meant to be featured. 

This tropical twist on the classic mint julep is appropriate for all ages, and comes straight from my 1943 copy of the Women's Home Companion Cookbook. Read on to see how you can bring this refreshing taste of history to life yourself!

Lily's Homemade Anko Paste and Red Bean Popsicles!

Experimenting with new ingredients to make a yummy treat!

Red bean ice cream and other red bean flavored sweets have long been something I go out of my way to sample when a restaurant offers them. For some Westerners, the idea of using beans to make a sweet dish probably sounds a little strange or unappetizing at first, but I've gobbled up everything I've ever come across that's flavored, stuffed with, or otherwise full of this sweet, creamy goodness. 

After Nanea was released and it was confirmed that she had a Japanese best friend, I knew I wanted to make something that either featured red (adzuki) beans, or red bean paste (anko) as a way to investigate the history of one of my favorite treats, and to try my hand at making my own desserts featuring this unique ingredient. 

There was just one problem: finding anko paste!

Kirsten's Vinegar Lemonade

A trail recipe that should probably stay that way...

Some recipes have genuinely made me wonder am I a little crazy, a glutton for punishment, or both. This time, I'm pretty sure it's both. 

Maybe it was leftover confidence from how well my vinegar pie came out three years ago or just my ongoing commitment to trying out bizarre historical recipes, but I'm going to say this right up front: unless you're a settler making your way to Oregon in 1847, I wouldn't recommend trying this one at home.

Felicity's Raspberry Dumplings

A dessert that's both fancy and humble!

Boiled desserts are something that fascinate me. They used to be as American as apple pie, but sometime after we broke free from Great Britain, puddings started losing their appeal, and now they're something of a novelty only, and most modern cooks - including me! - can be a little intimidated by them. 

There's plenty of reasons for that: they're heavy, take a fair amount of time to make, and the flavors and textures can be a hard sell to American audiences who aren't quite sure what to make of them. 

Today, I'm sharing my first ever attempt at a boiled dessert, straight from the recipe archives of Colonial Williamsburg. These interesting dumplings might have graced the table of anyone from Felicity to Governor Dunmore, and were definitely an interesting culinary experiment. Read on to see how it went!

Josefina's Carne Asada

Brightening up a steak with bold flavors in an easy marinade!

We have been suffering through a really unbearable heatwave, just like the rest of the world, and it's made getting excited to go outside even for just a few minutes pretty much impossible. Fortunately, Jess and I decided to try our hand at doing some indoor grilling that had some really fabulous results, which we're excited to share with all of you! 

Carne asada translates literally to "grilled meat," and its a hugely popular staple in northern Mexico, as well as other parts of the country. Read on to see how you can make some yourself, even if you don't have an outdoor grill!

Julie's Sloppy Joes

The perfect hot sandwich to feed a crowd!

Some recipes last generations, and are passed down from family member to family member, or just stick around in public memory as being something tasty that's definitely worth the effort. Such is the sloppy joe, a classic sandwich with a long history that pre-dates the 1970's, but nevertheless appears in Julie's Cooking Studio as a favorite food of Julie's, noting that her new school serves them in the cafeteria for lunch. 

You all know by now that I love trying my hand at recipes American Girl released for their historical characters, and although this didn't make its way into any of Julie's school related accessory sets, I was still eager to give this one a shot.

Melody's Arnold Palmer

The best way to relax and cool down after a long day outdoors!

Okay, this recipe might be cheating a little bit. I mean, it's really simple, is it really worth a whole blog post? 

My answer is yes, because I love Arnold Palmers. Is there anything more refreshing than something that's a little sweet, a little caffeinated, and a little tart? No. No, there isn't. 

Besides that, they do have some interesting trivia behind them, and they're very iconically 1960's. After a long day working on improving her community park or her own garden, Melody could kick back and enjoy this mocktail with her friends and family. Maybe she even would have made it herself!

The Blaire Wilson Tea at American Girl Place

A special event to celebrate 2019's Girl of the Year!

One of the projects I picked up in grad school was doing a deep dive into the history of American Girl programming and marketing to see how the brand has changed over time in hopes of publishing my results in a journal or as an actual monograph. Whether or not that's ever going to happen is still up in the air, but a fun benefit of tackling this has meant I've had a perfect excuse to attend a lot of neat American Girl themed or sponsored events as "research". 

Being close to an American Girl Place has made that even easier, and so when I saw the announcement that AG Place DC was going to be hosting a series of Blaire themed teas, I jumped at the chance to go! Read on to see our pictures of the event and our review - is it worth attending?

Ivy's Fried Rice

Putting leftovers to good use since 600 AD!

These last few months have felt like an actual whirlwind in our apartment. Between planning our upcoming vow renewal, business at work, trying to get some academic articles written and published, adopting a cat, and keeping up with the blog, I feel like I haven't really had a chance to catch my breath since... maybe February? 

Because of that, it's been very difficult to plan and prep meals, which means anything easy and quick (while still healthy - ish - and filling) has been a huge asset. I'm hopeful that once things settle down again, I'll have more time and energy to devote to non blog related meals, but until then, it's been fun to experiment with some traditional go to's that are easy to make, full of vegetables, and a way to get rid of leftovers that's been used for generations. 

I'm speaking about fried rice, of course!

Addy's Strawberry Nut Loaf

A treat Addy, Abraham Lincoln, and Jane Austen might have enjoyed!

In my experience, one of the many benefits of going to grad school is making a whole bunch of fun new friends who share similar dorky interests to you. These friends are then always willing to hook you up with cool things they discover that might catch your eye, leading to a whole lot of fun collaboration on hobby projects as well as actual academic research. 

Take today's post for example: this delicious tea bread comes from a cookbook I was gifted by a good buddy of mine for my birthday... two whole years ago. Sorry it took me so long to try something out, Ashlee! I promise it was worth the wait. Read on to discover the inspiration behind this perfect summer tea treat and the cookbook that clued me into it.

Melody's Luau Lulu

A super unusual sandwich from 1960!

This last post in my Hawaii inspired series is one of the most unusual sandwiches I've ever eaten. I know the ingredients are probably going to be a bit of a hard sell to some readers - even I was pretty dubious about how it would actually taste! - but trust me, this treat from 1960 is definitely not to be missed. 

But I can't take credit for discovering this unicorn of a sandwich. I was first introduced to it by reading The Mid-Century Menu, one of my favorite historic cooking blogs. If you aren't reading Retro Ruth's stuff, you're really missing out! Check out her post about the Luau Lulu, and read on to see how our version turned out!

Maryellen's Pineapple Jello Rings & Piña Colada Molded Salad

Two gelatin desserts for the price of one!

It just wouldn't be a trip through the 20th Century without at least one recipe spotlighting the ubiquitous gelatin, right? Well, I've got two for you today: one straight out of the 1950's, and one that's a little more modern. Ironically, I liked the older recipe significantly better than the modern one, enough that I'm planning on bringing it along to my friend's 1970's themed house warming party in a few weeks. Can you guess which one is which? 

Both recipes also feature canned pineapple, and while that treat had been enjoyed by Americans since the turn of the 20th Century when James Dole opened his pineapple plantation on Oahu, it really found new life in the 1950's and 60's. Read on to see how this fruity treat could be adapted to pretty much anything your heart desired.

A Trip to the Mid-Atlantic Air Museum's WWII Weekend

Three whole days of living history, air shows, and flea markets!

Three years ago, when my sister was graduating from the University of Pittsburgh, I got my paws on a flyer for an event: World War II Weekend at the Mid-Atlantic Air Museum in Reading, Pennsylvania. The flyer boasted that it was a three day event filled with an air show, rides in vintage warbirds, reenactors, a swing dance, and much, much more. 

Anyone who's been reading this blog for more than a few weeks - or who knows me in real life! - knows that my favorite era to study and teach others about is World War II, so of course I immediately wanted to go. Unfortunately, Reading is just far enough away from my parent's house, DC, and where I now live post-grad school that it was always a hard sell to folks to hike out that way with me. Fortunately, my wife is also very into World War II history and doesn't mind long car rides, so this year, we packed up our bags (and Molly and Nanea) to go check out the 29th Annual WWII Weekend!

Molly's Hawaiian Banana Bread

A banana bread recipe from 1943!

It's been a while since we turned to the book that inspired many a childhood fantasy of fancy themed parties with historically accurate games, crafts and food: The American Girl Party Book was something I frequently flipped through to admire all the fun party ideas as a kiddo. My mom and grandma helped organize and throw my really amazing ninth birthday party with lots of ideas straight from this book, and it's still provided a lot of inspiration for posts for the blog... as well as future themed parties once I finally have a living space (and paycheck) big enough to entertain and decorate the way I'd like to. 

One of the Molly parties is themed around Hawaii, offering suggestions for making your own leis, tropical themed drinks and snacks, as well as invitations and games. Just as Samantha's Nutting Party or Felicity's Twelfth Night Party are representative of actual parties people in the past celebrated, Molly's Hawaiian themed party is wholly authentic to the 1940's, and features recipes that are just as "faux Hawaii" as the recipes marketed in home magazines, advertisements, and cookbooks of the period were. Read on to find out more about this trend!

Nanea's Pineapple Nut Cake

Authentically Hawaiian, starring some of the most famous imports to the islands!

If you guessed pineapple after reading my last post, you'd be right! There was no way to avoid the pineapple in this little month long feature I'm running, and really, why would you want to? They're delicious, and extremely versatile in dessert, drinks, and much more. They're a great source of Vitamin C, although if you eat too much of it in one sitting, you can end up burning your mouth thanks to the bromelain enzyme, which digests protein. 

That's right: your pineapple is taking a bite out of you while you eat it! 

This very dense cake also guest stars a second famous "Hawaiian" ingredient, and it comes from my favorite Hawaiian cookbook. I bet some of my readers remember which one that is! Read on to find out how to make it yourself.

Rebecca's Banana Drop Cookies

A perfect way to use up ripe bananas!

Summer is already here in the Mid-Atlantic, which means this month I'm breaking out some appropriately tropics inspired recipes to share with all of you! 

As long time readers know, a lot of my research during my graduate program centered on the tiki bar and tiki culture, the Polynesia inspired craze that swept America in the midcentury and shaped American's perceptions of what life was like in the tropics. You can read some more about my research in last year's post about Crab Rangoon dip. 

But tiki bars weren't the only ways Americans expressed their obsession with Polynesia, as the next several posts on this blog will reveal. Hawaiian inspired recipes were a staple of the 20th Century, from 1960's luau themed parties and countless recipes spotlighting pineapple. This early example of Americans using Hawaii as an inspiration for recipe writing comes from the late 1910's, and results in a fluffy, delicious cookie that's definitely going to be a hit with your friends and family.

Kaya's Smoked Salmon Scrambled Eggs

The star of this Kaya inspired breakfast!

Kaya is one of my favorite historical dolls. That may sound silly because I genuinely love all of AG's historical characters, but Kaya has always had a special place in my heart. Her books are great, and she goes through a real journey, learning how to become less selfish and what makes a good leader. Her collection enchanted me from the second I saw her in the catalog for the first time, especially because I'd had to do a major research project on the Nez Perce a few years before she was released! Seeing so much of what I'd studied come to life in doll form was really exciting, and even though I was starting to feel a little too old for dolls (if only middle school me could see me now!), I asked for her for Christmas. 

But something that's always disappointed me is that despite how well researched and crafted her stories and collections were, she missed out on the neat supplemental material the Pleasant Company produced for their historical characters like craft books... and cook books! I'm still slowly working through making the recipes from the Pleasant Company cook books, but had the idea that I'd try my hand at making a Kaya inspired breakfast the way it might have appeared in an official American Girl cook book. 

The main course? Smoked salmon scrambled eggs, of course!

Elizabeth's Sugar Wafers

Only three ingredients, but lots and lots of prep time!

This recipe comes to you courtesy of my wife browsing YouTube and stumbling upon Townsend's video about sugar wafers. Instantly intrigued, she suggested I swap this recipe in for one I was having a hard time tracking down an ingredient for. Always up for a challenge - especially when it involves an actual historical recipe - I happily adjusted the schedule to include these pillowy, simple but elegant cookies to the line up. 

These are a really versatile cookie - or biscuit, as they would have been called in 1774! - which you can really play around with flavor wise, but they're not exactly easy to make, despite their simple ingredient list. Read on to find out why this would have been a biscuit you'd want to save for a special occasion!

Josefina's Chicken Fajitas

The perfect easy weeknight dinner!

So as many of my readers know, I am actually a really lazy cook when it comes to non blog related culinary adventures. Cooking after a long day at the office is not something I find especially relaxing, so I'm a big believer in cooking something big on the weekend and then rationing the leftovers over the course of the rest of the week. Because of that, I'm constantly on the look out for new things to add to my repertoire of dishes that create lots of leftovers. 

Take the humble fajita for example! This Tex-Mex classic is a great option if you're looking for something that you can put your own spin on, or follow a recipe that will get you a hot and tasty dinner on the table in about half an hour. Read on to see how you can make these for yourself!

Marie-Grace's Sweet Potato Biscuits

A sweet twist on an American classic?

I promised another sweet potato focused recipe in my last post, and here it is! I've had sweet potato cake, bread, and muffins before, but I can't say I've ever had the opportunity to try sweet potato biscuits before. 

Biscuits in general aren't a huge part of my diet, although they're staples of American cuisine, particularly as you wander further south. Don't get me wrong, I like them a lot! But they weren't a staple thing on our dinner or breakfast table growing up, so they're more like a fun treat I get to enjoy at restaurants or on the rare occasion I decide to make them myself, usually for a blog post like this. 

So, how do we make them?

Molly's Sweet Potato Victory Cake

Turning to your victory garden for VE Day inspiration!

Happy VE Day everyone! Since starting this blog, there are two holidays I’ve always posted about without fail: Christmas, and VE Day. That wasn’t intentional – in a perfect world, I’d love to have a lot of Halloween and Hanukkah recipes too! – but one thing or another has always seemed to get in the way of posting consistently for every holiday. 

That was very nearly the case here as well! These past few days have been an absolute whirlwind. After a quick trip home to New England for a bridal shower hosted by my lovely aunts, Jessi and I put the finishing touches on our massive scrapbooks/photo albums for Jess’s Green Card interview and drove up to Baltimore yesterday. The interview went great, but we were both exhausted when we got home. I dragged out my cookbook and managed to make the cake before crawling into bed and staying there for the rest of the night. The rest of this post was done on VE Day proper after work… and hopefully made it out in time to still be called a VE Day post! 

This cake is an interesting wartime treat from a cookbook filled with similarly interesting wartime desserts. Read on to see how you can make it for yourself!

Maryellen Attends the Pyrex and Vintage Festival in Havre de Grace

A must do for any vintage fan in the Mid-Atlantic!

Last year, when my parents helped my brother move back to Georgetown to start his sophomore year of college, they drove all the way from Connecticut to DC and back. While making their return trip, they stopped in the cute little town of Havre de Grace, Maryland, which is about half an hour outside of Baltimore and pretty close to the Delaware border. This detour introduced them to one of the coolest stores I’ve ever been to: JoRetro, a shop that specializes in vintage clothes, accessories, home décor, and – you guessed it – Pyrex. 

My mom discovered that they host a biannual Pyrex and vintage festival, and let’s just say as soon as I heard that, I knew I was going to be making the drive come rain or snow or whatever else nature might throw my way. Read on to see some pictures from our trip!

Blaire's Dairy-Free Chocolate Chip Brownies

Or more accurately, Eli's Dairy-Free Chocolate Chip Brownies!

I don’t often devote blog posts to the Girl of the Year dolls, mostly because this is meant to be a historical cooking blog, and current food history isn’t always as exciting as trying out Abraham Lincoln’s favorite cake. Sometimes exceptions are made, though, and so today’s recipe is inspired by and from Blaire’s second book Blaire Cooks Up a Plan. 

Blaire Wilson is the Girl of the Year for 2019. She’s from a fictional town in upstate New York, and lives on her family farm with her parents, younger brother, and grandfather. She’s recently discovered she’s lactose intolerant and trying to figure out how to cope with that, while also helping a family friend plan a wedding and learning about food insecurity, or when people are in the position of not being sure when, where, or what their next meal will be. 

It’s a lot to cover in two books, and I have some thoughts and opinions on how well it’s tackled. Read on to find out more, as well as a review of the dairy free brownie recipe featured in her books!

Nanea's Lomi Lomi Salmon

A classic luau side dish that's easy to make no matter where you live!

Last year, I told you all about my research project about the history and influence of tiki bars. In that whole long, exhausting, fun, frustrating process, I ended up finding out quite a lot about the history of how Americans have interpreted and interacted with Hawaiian food over the years. Something I found very interesting - although not necessarily surprising - was that at the height of the tiki culture craze in the 50's and 60's, there tons of recipes and cookbooks being published saying they were examples of authentic Hawaiian recipes, but most of them were written by white Americans, most of whom had very little interaction with Hawaii themselves. 

The recipe I'm about to share with you today is one of the major exceptions to that rule: Hawaii Cookbook & Backyard Luau by Elizabeth Ahn Toupin. It's one of the many vintage cookbooks I acquired to write my article, and I've been dying to crack it open and try out some of the recipes. This past weekend, I finally had the time to do just that and I'm very excited to share the results with you guys!

Jane's Tart of Green Peas

An Elizabethan classic that makes for a fun modern side dish!

Jane has been a great addition to the blog because experimenting with Tudor and Elizabethan recipes can be a lot of fun. Sometimes, the flavor profile is just a little bit off from a modern perspective, and some recipes I'm not sure I'm brave enough to ever try myself, but a lot of the recipes I've posted about here are actually pretty tasty, as well as being interesting. 

Take this pea tart for example! I was clued into this recipe from Joyce White's A Taste of History blog, which I've shared with you guys before. Joyce is a really talented food historian and the past recipes I've tried from her arsenal have come out pretty well. This pea tart - actually a pea pie - is adapted from a 1596 cookbook by Thomas Dawson entitled Good Housewife's Jewel. It's a really easy recipe to try out in your own home, and with the exception of one key ingredient, you won't have to look high or low for most of the components. 

What's that ingredient, you ask?

Rebecca's Matzo Balls

A hearty meal, perfect for Passover or a rainy spring day!

Springtime for Rebecca and her family meant they would soon be celebrating Passover, the holiday commemorating the liberation of the Jews from slavery in Egypt. This year, it begins on April 19 and ends on April 29, which means we're getting a bit of a head start on the holiday with this post. 

Although Passover involves a lot of food history, arguably the most famous food associated with it is matzo, or matzah or matza depending on the spelling, a large, cracker like baked good that symbolizes the unleavened bread the Jews ate when they fled from Egypt. 

During Passover, chametz or leavened foods are forbidden, so matzo is eaten in its stead. Growing up, many of my Jewish friends would complain about being forced to eat matzo over and over again during Passover because it was boring, while others thought it was cool that they were eating a food that had such a long history. Others looked forward to the season because it meant their parents or grandparents would be breaking out recipes like matzo ball soup, a comforting, hearty dish that turns the bread crumbs into thick dumplings. Read on to see how you can make your own tasty matzo balls.

Lily's Chicken Ramen Bowl

A cross cultural favorite with some interesting connections to World War II!

I love ramen. For a carb lover like me, it’s hard not to be excited about a massive bowl of hot noodles swimming in salty or spicy broth. The meat and veggies are good too of course, but for me, it’s definitely all about the carbs. 

As it turns out, those carbs – and more specifically, what kind of carbs – are responsible for why ramen enjoys such international fame. Although this dish originated in Korea, it became intensely popular in post war Japan because the noodles were made of wheat flour, not rice. Read on to find out why that was so crucial, and how to make a yummy bowl of ramen in your own home.

Cécile's Grated Chocolate Cake

It might not look like it, but this cake definitely delivers on chocolate flavor!

We're wrapping up the month of March with another historic cake: Eliza Leslie's chocolate cake. Why have I called it a grated chocolate cake, and why does the cake itself look so blonde? Because this is actually the ancestor to what we know of as chocolate cake! 

We've talked a lot about chocolate in the history of this blog because I'm a bit of a dessert fiend, but I was very excited to try my hand at this recipe because it's pretty far removed from chocolate cakes I've made in the past, as well as what we think of as chocolate cakes today. It's also yet another historical cake recipe that relies on eggs to give it its rise, something I'm always fascinated about and eager to try to perfect. 

Read on to see how this one turned out!

Caroline makes Dolley Madison's Gingerbread

A soft gingerbread that's good for all seasons!

Continuing the trend of making recipes from cookbooks I've long wanted to test out is this unique gingerbread recipe from The President's Cookbook, a cookbook from the 1960's that features interpretations of recipes enjoyed by First Families past and present. As I've said before, Presidential cooking has long been something that's fascinated the American public, and food enjoyed at the White House can influence national trends and introduce new ingredients or dishes to the public. 

This recipe is a modern interpretation of a soft gingerbread Dolley Madison was famous for. The cookbook notes that Dolley herself referred to it as "Jefferson's gingerbread", and she gave the recipe to Martha Washington, who recorded it for her own use. That's the copy that made its way into this cookbook, so it's got a pretty long history and an association with quite a few of the Founding Fathers - and more importantly, their wives and slaves who would have been the ones actually planning and preparing these fancy meals. Read on to find out more about this historic recipe!