Curry Spaghetti (Missouri, 1964, adapted)

Curry Spaghetti is one of those recipes that I made out of sheer curiosity.  It is exactly what it sounds like – spaghetti served with a curried tomato sauce – a combination that I had never seen in the wild and, to be honest, didn’t seem terribly appetizing.  The only thing I had to commend……

Lamb Curry Tomato Soup (adapted from Smart Shopper’s Cookbook, 1972)

Lamb Curry Tomato Soup is an easy-to-prepare weeknight soup from Smart Shopper’s Cookbook.  Lamb is a surprising ingredient for a cookbook dedicated to budget-friendly meals.  In my little corner of paradise ground lamb is priced higher than ground Wagyu, and the discount grocery chains don’t always have it in stock.  Lamb is something of a premium……

Instant Pot Onion Tomato Soup (adapted from the Tastes of Home, 2005)

One of my favorite recipes from The Tastes of Home is a simple Onion Tomato Soup.  There’s no particular genius to this recipe but it surprised me with its simplicity and elegance.  At heart it’s a French onion soup recipe, with silky thin-sliced onions in a hearty beef broth.  Toss in a can of tomatoes……

Chicken with Tabasco and Indian Spices (adapted from Just One Pot, 2007)

A recipe that captures the scattershot spirit of Just One Pot is Chicken with Tabasco and Indian Spices.  The version in the original cookbook is called Chicken with Mushrooms, Tomatoes, and Olives but the clickbait marketer in my soul just didn’t think that captured the whimsy of the ingredient list.   The key seasonings are Tabasco……

Mexican Barley Soup (adapted from Mexican Recipes, 1967)

Mexican Barley Soup exemplifies the balance of accessibility and authenticity that Mexican Recipes is trying to achieve.  This recipe is nestled in with a bunch of more obviously traditional recipes, including an excellent albondiga sopa and menudo, but I suspect that Mexican Barley soup is a modern invention.  I’m no expert, but I’ve lived my……

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……