The 1940s were a challenging time for home cooks. Rationing meant that baking staples like sugar, eggs, and butter were in short supply. But, despite these constraints — or perhaps because of them — ...

Yes, it is that time of year again. And I do not mean Super Bowl, or Valentine’s Day or tax time. It is a time that I let slip by quietly.

We've had our meats and our veggies. Now it's time for dessert, the dish everyone really shows up for. Personally, I love sweets that throw in a pinch of salty taste, and I'm not alone. That's why my ...

Straight from a 1946 Prairie community cookbook, we’re cooking a mysterious dish called the “Conkeedoodle.” Made with beef, macaroni, and canned tomatoes, this simple, hearty recipe captures 1940s ...

I’m in a sentimental mood. Maybe it’s fueled by pandemic fatigue, or perhaps just a desire to connect with a delicious memory. A mid-century version of Beef Stroganoff was my mother’s go-to party dish ...

Heat water, brown sugar, raisins, lard, cloves, and nutmeg over medium-high heat. Let boil for three minutes. Let cool ...