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With a Saucepan Over the Sea, published in 1902, includes a recipe for this most famous of soups.

This retro sandwich is a simple and delicious way to enjoy a light lunch.

The Oreo made its debut in 1912 in Hoboken, New Jersey.

Crab au Gratin is a delightful blend of creamy crabmeat and melted cheese.

The Russian Cookbook shares a version of this Lithuanian soup.

Don't underestimate the mighty sardine.

This is a classic, creamy salad that’s perfect for a light lunch or side dish.

Hospitality, published in 1922, offers a simple preparation of this frugal side dish.

Don't underestimate the celeriac.

This Mutton Venison recipe delivers a hearty main course.