Oriental Roasted Chicken Sous Vide is a vintage roast chicken recipe elevated by modern cooking techniques. The recipe comes originally from Presenting Boston…, a 1976 Junior League cookbook. Oven-baked chicken is a popular dish in my community cookbooks from the 70s and 80s, coinciding with changing dietary habits. (U.S. chicken consumption roughly doubled between 1960……
Ingredient: garlic powder
Vinegar Peppers and Pork (Florida, 1991, adapted)
It’s important to me on this site to present vintage recipes as our parents and grandparents would have prepared them. The internet is already saturated with modernized versions of comfort food classics. I don’t want to be one more site projecting twenty-first century food trends onto vintage recipes. If I’m going to make a tuna……
Hawaiian Chicken with Ginger and Peach (California, 1996, adapted)
Hawaiian Chicken with Ginger and Peach is a chicken and rice dish with vaguely tropical sensibilities. If you’re expecting a traditional plate-lunch style chicken you’ll need to look elsewhere: this dish is more Nixon-era casserole than luau food. very salty rice pilaf topped with pan-seared chicken breast. The only thing even remotely Hawaiian about the……
Thai Chicken Pizza alla Shandi (Oregon, 2006, adapted)
Thai Chicken Pizza alla Shandi is a protein-heavy, vaguely Asian, sweet and sticky weeknight pizza. The recipe comes to my by way of Recipes from the Heart, a 2006 community cookbook from the church congregation my family attended. The recipe was submitted by a woman who has since moved and with whom our family was……
Chinese Braised Pork and Spinach (adapted from Myra Waldo’s Chinese Cookbook, 1968)
Chinese Braised Pork and Spinach is an American-style Chinese dish with a strong mid-century vibe. Like many of the recipes in Myra Waldo’s Chinese Cookbook (1968), what makes this dish “Chinese” is a blend of soy sauce, sherry, and honey that add a subtle Asian flair to an otherwise run-of-the-mill pork roast. I say this……
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……
Macaroni with Yogurt Sauce (California, 1990s, adapted)
I can usually figure out what a recipe’s going to taste like just from reading the ingredient list. There’s not a lot new under the sun, and the community cookbooks that I frequently cook from aren’t exactly known for their innovative cuisine. There’s an awful lot of repetition, even within the same cookbook, and many,……
Chicken Pistachio Pasta Salad (California, 2006, adapted)
Chicken Pistachio Pasta Salad is a hearty entrée salad perfect for a warm summer evening. This recipe comes to me by way of a community cookbook from the Mother Teresa Maternity Home in Placerville, CA, which serves as both a women’s shelter and a temporary home for pregnant women. Unlike most community cookbooks, this one……
Clever Pizzaiola Meatball Subs (adapted from Cooking with Regis & Kathie Lee, 1993)
Clever Pizzaiola Meatball Subs are a quick and easy kid-friendly meal, adapted from the 1993 cookbook Cooking with Regis & Kathie Lee. The “clever” in the title refers not to the ingenuity of the recipe – this one is actually pretty straightforward – but to the recipe’s original authors: the Clever Cleaver Brothers. I have……