NO.73
SPRING / SUMMER2024
Our Archive
No.38, Fall 2013
A Meandering Fall Number, With Curious Questions and, Perhaps, Curious Cuisine
A Meandering Fall Number, With Curious Questions and, Perhaps, Curious Cuisine
- in the critical
- Beer (of a sort) in the City of Light
- Our Rural Correspondent heads north
for jet and fish: A visit to Whitby. - Owen & Engine extends the British beachhead in Chicago.
- The Vintage Tea Party Book by Angel Adoree, or: What if Tim Burton threw a tea party?
- The R’evolution starts now
- in the lyrical
- Our annual collection of holiday gift ideas.
- An Appreciation of Plimoth Plantation and James Deetz
- A note of thanks to our readers with observations on our fourth anniversary.
- A Menu For an English Dinner Served by the Editor to 16 Goddesses
- A pizza delivery resulting from an unlikely source prompts some consideration of things Newark--and Fluxus! featuring George Maciunas, Allan Kaprow and an online exhibition gallery.
- Offcuts and outliers, Part I: A sort of rant involving the decline of culinary standards with some modest suggestions for addressing the problem, including notes on offal, pie birds, Queen Victoria and hot girlie action.
- Another sally into the obscure, or, an inquiry into the origin of Rainwater Madeira, featuring notes on Madeira: Wine Cakes & Sauce by André Simon & Elizabeth Craig.
- No small surprise: The unexpected utility of cheap fake Madeira.
- An Appreciation of the Pudding Cloth.
- An appreciation of Vincent Price and his last film.
- A meditation on oysters from Nancy Diekmann, Our Traveling Correspondent.
- in the practical
- Roast Turkey with Stuffing and Gravy.
- Turkey bread pudding
- Devilled turkey and pulled turkey.
- Boiled Turkey with Stuffing and Celery Sauce
- A fool for Thanksgiving, or just for a Fall day
- A second annual selection of Thanksgiving recipes inspired by Giving Thanks.
- Portuguese roast clams, sausage & cabbage.
- A pie made with chicken, capers and corned beef or, if you dare, cured tongue.
- Beef shank and oyster stew with Port.
- Calvin Schwabe’s ancient Roman ‘small bits stew.’
- Braised pork shoulder with rhubarb sauce.
- Peach Jam a Vintage Way, from our own Stephanie Dearmont.
- Veal kidneys Duke of Clarence style, or, implausibly, ‘Rognons de Veau, Duc de Clarence.’
- Florence Petty’s beef trifle with walnut gravy.
- Black pudding with apples and Madeira.
- An Edwardian devil
- A variation on Ronald Johnson’s deviled kidneys.
- Ronald Johnson’s horseradish ice cream for roast beef and Yorkshire pudding.
- Ronald Johnson’s chicken livers Madeira.
- Bill Neal’s liver and cornmeal pudding