A quaint and ridiculously easy vintage recipe for Bread and Butter Waffles from the 1950’s. A cross between French toast and waffles.
Chef Louise Mellor shares a recipe for Tomato Frost, a savory granita, from The Best in Cookery in the Middle West by Grace Grosvenor Clark, 1955
Chef Louise Mellor shares a vintage 1965 recipe for Barbecue Sauce from “The Southern Cookbook – 250 Fine Old Recipes.” Bright, tangy, spicy and slightly sweet.
Chef Louise Mellor shares the history of Calumet baking powder and Parker House Rolls, and a simple vintage recipe from 1918 for Parker House Rolls.
Chef Louise Mellor shares how to make simple, vintage fancy sandwiches for your next soiree. From wartime American Home Magazine.
Chef Louise Mellor shares a vintage recipe for Crispy Baked Eggs from The General Foods Kitchens Cookbook and discusses the 1959 culinary landscape.