Stuffed Mushrooms
This appetizer recipe comes from Simple French Cookery, published in 1958.
Shchi
This hearty soup features a rich broth made with beef simmered with vegetables like carrots and cabbage.
Chicken Cadillac
Party Eats, published in 1923, provides this creamy appetizer recipe that combines chicken, ham, and delicate asparagus.
Plum Pudding (II)
Plum pudding, often referred to as “figgy pudding” in Christmas carols, originated in medieval England.
Morels in Sour Cream
This rich side dish highlights the earthy flavor of fresh morel mushrooms.
Green Salad with Cucumber
Cookery provides a wide variety of even the simplest dishes so that home cooks can master the basics.
Cranberry Sherbet
Sherbet is a frozen dessert usually made with fruit purée, dairy (like milk or cream), egg whites or gelatin.
Apple and Tomato Salad
This refreshing salad combines the natural sweetness of crisp apple slices with the juicy tang of fresh tomatoes.
Stewed Mutton-Chops
The Economical Cook Book (1905) recommends this recipe for mutton chops; the term “lamb” is used loosely in the United States, and often refers to an adult sheep.
Roasted Duck
Roasting duck without the skin significantly reduces its fat content and calorie count.
Caesar Dressing
Our robust version of this dressing boasts a powerful garlic flavor.
Sauce Verte
A Bride’s Cookbook (1962) recommends this sauce for chilled fish, particularly salmon.
Remembrance Fruitcake
The Romans are believed to be the first to enjoy fruitcake, with recipes dating back to around 100 A.D.
Potato Refrigerator Rolls
Enjoy the comforting taste of home with these soft and fluffy potato rolls.
Junket
This recipe comes from the “England” menu of Banquets of the Nations, published in 1911.
Cranberry-Orange Bundt Cake
Bundt cakes are baked in a ring-shaped pan with a hollow center, creating their signature appearance.
Sheet Pan Gnocchi with Spicy Sausage and Broccoli
These gnocchi are not only vibrant and flavorful; they also come together quickly and easily.
Cream of Watercress Soup
The American Family Cook Book (1963) provides this simple recipe.
Veal Birds
The name is a bit quirky, but fear not!
Chicken Soup
With a Saucepan Over the Sea, published in 1902, includes a recipe for this most famous of soups.
Almond Sandwiches
This retro sandwich is a simple and delicious way to enjoy a light lunch.
Crème de Menthe Squares
The Oreo made its debut in 1912 in Hoboken, New Jersey.
Crab au Gratin
Crab au Gratin is a delightful blend of creamy crabmeat and melted cheese.
Zalbarsciai
The Russian Cookbook shares a version of this Lithuanian soup.
Creamed Sardines and Eggs
Don't underestimate the mighty sardine.
Green Salad in Sour Cream with Eggs
This is a classic, creamy salad that’s perfect for a light lunch or side dish.
Stuffed Onions
Hospitality, published in 1922, offers a simple preparation of this frugal side dish.
Apple and Celeriac Salad
Don't underestimate the celeriac.
Mutton Venison
This Mutton Venison recipe delivers a hearty main course.
Béarnaise Sauce
A Bride’s Cookbook (1962) features a recipe for Béarnaise Sauce.
Poached Fresh Salmon with Egg Sauce
Salmon are not only delicious to eat, but are remarkable fish.
Brandy Sauce
In the legendary Banquets of the Nations (1911), the “England” menu features this dessert sauce.
Basic Roast Turkey
Real Simple features a great recipe for a simple roast turkey.
Cast Iron Cornbread Dressing
Cornbread has quite a bit of history.
Soupe Julienne
Soupe Julienne (or Julienne Soup) is a light and flavorful broth filled with finely “julienned” vegetables.
Chou-Fleur à la Polonaise
A World of Good Eating (1951) features this cauliflower preparation.
Queen Soup
Queen Soup is crafted with a rich blend of almond and poultry stock, and bread as a thickener.
Ambrosia Salad
Ambrosia Salad is a classic, creamy dessert with a tropical flair.
Lobster Newburg
Simple French Cookery (1958) includes a recipe for this classic appetizer.
Belorussian Cold Borshch
Cold borscht is a simple and delicious treat that is usually consumed in hot weather.
Tartare Sandwiches
This recipe is for a Tartare Sandwich, although it does not refer to the raw meat preparation that we normally associate with “Tartare.”
Mushrooms in Sour Cream
We’ve translated a selection from The Book on Delicious and Healthy Food, published in the USSR in 1962.
Oyster Stuffing for Turkey
Approximately half of Americans choose to fill their roasted birds with stuffing or dressing.
Apple and Beetroot Salad
This vibrant salad is a refreshing and light meal on its own.
Stuffed Leg of Mutton
The Economical Cook Book of 1905 reveals a dish that seems downright royal in our modern era.
Hollandaise Sauce
The origins of this famous sauce trace back to France, where it was first known as Sauce Isigny.
Egg Sauce
This simple egg sauce is a delightful accompaniment to roasted meats, fish, and vegetables.
Plum Pudding (I)
This dessert recipe comes from the epic Banquets of the Nations, published in 1911.
Vegetable Chowder
This recipe comes from The American Family Cook Book, published in 1963.
Polish Salad
To keep your lettuce fresh, avoid storing it near fruits like apples and bananas.
Egg Soup
This classic, comforting Egg Soup is elegant in its simplicity.
Meat and Potato Patties
These patties come to us via Taste of Home.
Mock Pâté de Foie Gras
Considered a delicacy in French cuisine, Foie Gras is prized for its smooth texture.
Borshchok
This is a beet soup that is simpler than your traditional Borscht.
Alsatian Salad
This recipe comes from Good Salads and Salad Dressings, published in 1948.
Roasted Leg of Mutton
A sheep in its first year is called a lamb, while a juvenile would be a hogget.
White Wine Sauce for Fish
This delicate white wine sauce is perfect for pairing with poached fish.
White Sauce
This sauce comes from the “New England” section of Betty Crocker’s Dinner for Two Cook Book.
Vegetable Soup
Lima beans thrive in warmer climates, and they're packed with B vitamins.
Bacon Roll-Ups
A classic appetizer, these bite-sized treats feature crispy bacon wrapped around a flavorful bread mixture.
Pitter
This recipe comes from the “Poland” section of A World of Good Eating, published in 1951.
Purée Jackson
The word “purée” originates from the French verb “purer,” meaning “to strain” or “to purify.”
Céleri Rémoulade
Céleri Rémoulade is a classic French appetizer, featuring crisp celery stalks.
Belorussian Borshch
This iteration of Borscht comes from The Russian Cookbook, published in 1967.
Stewed Leg of Mutton
Mutton is a relatively healthy meat that offers a wide range of health benefits.
Vegetable Broth (II)
This light and refreshing broth is a perfect base for soups, but it can also be enjoyed on its own.
Vegetable Broth (I)
This is the first version of vegetable broth from The American Family Cook Book (1963).
Poached Fish
Poaching is a gentle cooking method.
Icebox Cake
The Icebox Cake first appeared in the 1920s.
Barszcz
The name “Barszcz”' originates from the Old Slavonic term “borsht,” meaning “hogweed.”
Petite Marmite
This recipe for soup stock begins with simmering bone-in beef and herbs.
Moules Marinières
The instructions for this classic dish come from Simple French Cookery, published in 1958.
Simple Russian Borshch
Borshch, sometimes spelled Borscht, is a hearty beef soup.
Boiled Leg of Mutton
Mutton, or meat from sheep aged at least one year, is known for its robust taste and deep red hue.
Sautéed Fish
The phrase “à la meunière” means “in the style of the miller.”
Creole Soup
This soup recipe gets a spicy kick from cayenne pepper and horseradish.
Family Favorite Oatmeal Cookies
Fannie Merritt Farmer is recognized as the creator of the first oatmeal cookie recipe in the United States.
Caraway Pork Chops
This pork chop preparation comes from the 1951 collection, A World of Good Eating.
Cocka Leekie
This rich and flavorful soup features tender leeks, chicken broth, and chunks of cooked chicken.
Tomato Okra Stew
Okra doesn't get the attention that it deserves.
Calvados Glazed Roast Duck with Apple Sauce
The star of this rich and flavorful dish is a roasted duck, served here with a decadent sauce.
Paprika Chicken
Although this recipe is reminiscent of many Hungarian preparations, this one is located in the “Poland” section.
Green Tomato Soup
This classic comfort food has a hint of onion, a creamy texture, and a tangy flavor.