Chocolate Fondue: its true history and the original recipe
It’s rare to be able to pin down the actual point of origin of a fad food or drink. But with chocolate fondue, we can! Discover its origin story here.
Mycroft’s Delight: the cake
Double Chocolate Courvoisier Torte with Brandied Buttercream Filling and Two Icings (Brandied Nutella Frosting and Cream Cheese & White Chocolate Ganache Glaze)
Sablés de Parmesan / Savory Parmesan Shortbreads
A really nice crunchy savory cheese biscuit
From Ludwig Bemelmans: the Oyster Bar Pan Roast recipe
Once upon a time, one of New York’s great seafood restaurants gave up the recipe for a signature dish to a brilliant writer. And here it is.
Ciorbă de Fasole (Bean Soup with Smoked Bacon and Chard)
A rich hearty country bean soup. Chard entirely optional.
Tarhonya (Rivilchas): Grated Fresh Egg Pasta
From Hungary, a tiny, grated egg pasta perfect for soups and as a side dish
Not Really Hungarian Pork Chops
The seasoning’s Vaguely Hungarian… but that’s about it. Still, a good treatment for those pork chops you’ve got sitting in the fridge…
Karithopita (Walnut Cake with Olive Oil)
A walnut and sweet-syrup cake whose roots go back to the Iliad
Zeughauskeller Potato Salad
The Swiss restaurant that serves this goes through twenty metric tons of it per year. Here’s the recipe.
Cottage cheese from scratch
In the “home dairying” department: How to make your own cottage cheese from scratch