Rolled Lamb Breast, Sous Vide

Lamb consumption in the United States is on a decades long decline, with the average American consuming just a single pound per year.  Now my family members probably average a pound of lamb per month, and I imagine that many of my Middle Eastern and Indian neighbors do the same.  When Americans do eat lamb……

Chicken in a Hurry (Oregon, 1974, adapted)

Chicken in a Hurry is a weeknight chicken dish adapted from No Regrets (1974), a compilation of recipes from the Portland (Oregon) Junior League.  The name of the recipe is somewhat misleading – this recipe still takes around an hour start to finish – but it requires very little active time and no chopping.   In……

Baked Orange Coconut Chicken (adapted from Hawaii Kai Cookbook, 1970)

Baked Orange Coconut Chicken is an apt illustration of Hawaii Kai’s alternate universe Polynesian cuisine.  It’s also one of the more accessible recipes, something that can be pulled together on a weeknight or dressed up for fancy company with a little bit of garnish.   I’m not an authority on authentic Hawaiian cuisine, but I’m guessing……

Polish Porcupines (Indiana, 1984, adapted)

Nearly every church cookbook I own from the 1960s – 1980s has some form of recipes for “porcupines”.   They are usually little more than meatballs mixed with uncooked rice.  As they cook the meat contracts and the rice expands to form “quills” on the surface of the meatball – hence the porcupine.  Truth be told……

Eggs and Tomatoes, or American Shakshuka (Wisconsin, 1962, adapted)

Eggs and Tomatoes is a simple main dish from the good women of Arcadia, Wisconsin ca. 1962.  Nestled among a variety of chicken casseroles and chop suey recipes, this recipe is something of an outlier.  No meat.  No condensed soup.  And a keen-eyed observer might recognize this dish looks an awful lot like shakshuka, a North……