Spaghetti All’Italiana (1937, adapted)

Spaghetti All’Italiana is a classic spaghetti with tomato sauce from a vintage cookbook.  It comes to me by way Recipes from “Round the World”, published by the McNess company in the 1937.  This book includes recipes from over a dozen countries, from Argentina to Switzerland, along with a selection of American favorites.  Each recipe is……

Instant Pot Rindsgoulash (Boston Junior League, 1976, adapted)

Instant Pot Rindsgoulash [sic] is an traditional Austrian stew seasoned with paprika, one of many varieties of goulash found across continental Europe.  The proper German spelling is Rindsgulasch, which translates simply as “beef goulash”.  This particular recipe, along with the misspelling, comes to me by way of the Boston Junior League’s 1976 cookbook Presenting Boston… ……

Sesame Baked Chicken (Oregon, 1974, adapted)

Sesame Baked Chicken is a delightfully different take on old school oven-baked chicken.  If you’ve come looking for sweet and sticky Asian style fried chicken you’ve come to the wrong place:  this is more Shake ‘n Bake than Panda Express.   This recipe comes courtesy of No Regrets, a 1974 cookbook compiled by the Portland,……

Chili Stack (1949, adapted from Sunset Cook Book)

Chili Stack is an out-of-the-ordinary savory pancake main dish with the flair of the American Southwest.  I’ve never seen anything quite like it before or since.  Adapted from the 1949 Sunset Cook Book of Favorite Recipes, Chili Stack is  a meal of thin cornmeal pancakes and a smooth, spicy chili.  The pancakes and chili are……

Sous Vide Rolled Lamb Breast

Sous Vide Rolled Lamb Breast pays tribute a time when lamb was a budget cut.  Beef for the penny-pincher.   Lamb consumption in the United States is on a decades long decline.  The average twenty-first century American consume just a single pound per year.  Now my family members probably average a pound of lamb per……

Tucson Chicken (adapted from Cooking with Regis & Kathie Lee, 1993)

Tucson Chicken is a richly sauced chicken and pasta dish suitable for a cool fall weeknight.  And no, I didn’t misspell “Tuscan Chicken”.  This recipe comes to us by way of Arizona chef Janos Wilder and a guest spot on Live! with Regis and Kathie Lee.  Wilder was on Live! promoting his 1989 cookbook Janos: Recipes……

Chicken Cutlets with a Swiss Cheese Crust (Nebraska, 1987, adapted)

Chicken Cutlets with a Swiss Cheese Crust is a tasty fried chicken dish suitable for weeknight cooking.   The whole chicken and cheese thing isn’t normally appealing to me, but I had been craving fried chicken like crazy when I came across this recipe.  I was also looking for an opportunity to use my new meat……