Laura Gutschke: Scottish and German meat dishes: recipes show "Good Ol' Days"...
Recent experiments with two beef dishes — one German and one Scottish — reminded me of that Texas staple, barbecued brisket.
View ArticleLaura Gutschke: Enjoying fish is beef country
Texas may be beef country, but fish and seafood are part of the state's rich culinary heritage too.
View ArticleLaura Gutschke: Putting heart and soul into food
Soul food is more than a culinary trend for Billy King. It was an integral part of his childhood on a small farm in East Texas.
View ArticleLaura Gutschke: Give greens another try
My oldest daughter thanked me recently for exposing her to different cuisines because her college peers aren't adventurous in trying regional and ethnic foods.
View ArticleLaura Gutschke: Flavors abound in thrifty foods
Budget-conscious restaurateurs are discovering what people who grew up on Soul Food have known for generations: there is flavor to be found in cheaper food products.
View ArticleLaura Gutschke: Rooting for sweet soulful potato piece
Do not judge a pie recipe's potential by the appearance of its raw ingredients.
View ArticleLaura Gutschke: Are foods foreign in 1954 cookbook?
True to our "melting pot" heritage, American cookbooks reflect an obsession with foreign foods.
View ArticleLaura Gutschke: Pie crust recipe helps hapless hostess
Vintage cookbooks occasionally offer cryptic messages from a previous owner about a recipe's difficulty or appeal.
View ArticleLaura Gutschke: Hint of Russia in Beef Stroganoff
One of the signature dishes of "gourmet" American cooks in the 1950s was beef stroganoff.
View ArticleLaura Gutschke: 1954 recipes feature whole wheat in cornbread
Recipe names can be deceiving.
View ArticleLaura Gutschke: Vintage jam recipe makes use of apricots
A 1932 Abilene cookbook intended as a definitive guide in the culinary arts still has relevancy 80 years later.
View ArticleLaura Gutschke: Try Peanut Butter Inside Homemade Bread
Considering how delicious peanut butter tastes on bread, why had I never thought to mix it into homemade bread?
View ArticleLaura Gutschke: Simple recipe not so easy to perfect
Complex cooking trends come and go, but simple dishes are always in vogue.
View ArticleLaura Gutschke: Broken pie crust works well in cobblers
Muffins are just ugly cupcakes.
View ArticleLaura Gutschke: Spring ideal time to serve salads
Salads dominated by greens were a rarity in the 1930s.
View ArticleLaura Gutschke: Dream dessert includes oats
If my family members had their way, rolled oats would be banned from the pantry.
View ArticleLaura Gutschke: Fishing for a quick, healthy dinner
Quick, simple and tasty usually are the three goals of busy cooks today when feeding the family.
View ArticleLaura Gutschke: Do Not Fear Failure in the Kitchen
"One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot."
View ArticleLaura Gutschke: Stack the Flavors in One Sandwich
Sandwiches present endless possibilities for picnic fare.
View ArticleLaura Gutschke: Finding 'exotic' vegetables getting easier
One country's staple is another country's "exotic vegetable."
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