I’d never heard of a rémoulade sauce growing up here in the 1950s. I doubt anyone had. The closest thing French in our home was the toast. Even that we called Eierbrot (Egg Bread). Being shipped off to college in ’59 was a new experience. As was visiting the state to our east, where I’d given little...

No doubt Meusebach’s troopers were surprised to find apples growing here — Crab Apples! By late summer in 1846, red and yellow fruit was hanging in bundles from their branches — smaller than back in der Homeland, but a vonderful surprise. Apples were their favorite fruit. Moreover, these were perfec...

Perhaps nothing changed the way Americans ate in the 20th century more than television. It arrived in our home on Christmas Eve, 1954. Overnight, my parents’ evenings shifted from playing Canasta in the kitchen to sitting in the living room, watching every show from 7 to 10 p.m. Until then, the livi...

We never had Chinese food growing up. I suppose that we were unaware that it even existed as an option. The PTA’s cookbook did not feature a Chinese r...

Deanna asked me to consider some recipes for ketchups she marked in the First Texas Cook Book (1883). It appears making ketchup was quite popular, but...

Chicken à la King began its rise in the late 1800s. It was made with diced poultry and served with a creamy sauce. Its inclusion by Mary Love for the ...