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Everyday dishes and vintage favorites. Find a recipe, then make the servings and measurements work for you.

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73–96 of 134 recipes

  1. Pale peeled watermelon-rind pieces in amber syrup with whole spices.
    • Vintage
    • Snacks & Dips

    Pickled Watermelon Rind (1914 Refrigerator Adaptation)

    Peeled white watermelon rind simmered in a sweet cider-vinegar syrup with cinnamon, cloves, and ginger.

    Makes
    8 side servings from 1 kg prepared rind
    Total

    Includes 2 hours refrigerated salt soaking, 30 minutes initial cooling, and at least 24 hours refrigerator curing. Heating and tenderness can extend the schedule.

    View recipe
  2. Rigatoni coated in green pistachio pesto with pistachio pieces.
    • Main Dishes

    Pistachio Pesto Rigatoni

    Rigatoni tossed in a vibrant, nutty Sicilian-inspired pesto of roasted pistachios, baby spinach, fresh mint, and Parmesan cheese.

    Makes
    4 servings
    Total
    View recipe
  3. A slice of steamed dried-fruit pudding served with pale sweet sauce.
    • Vintage
    • Baking & Desserts

    Plum Pudding with Sweet Sauce (Titanic Third-Class Menu, 1912)

    A steamed pudding of raisins, dried currants, bread crumbs, and suet, served with a warm lemon milk sauce, inspired by Titanic's third-class dinner menu.

    Makes
    8 dessert servings from one 3-liter pudding basin
    Total

    Includes 15 minutes standing before unmolding. Make the sauce during the final 15 minutes of pudding cooking. Five hours is a planning baseline; continue if the center is not set.

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  4. Braised chicken with thin cooked leek slices and herbs.
    • Vintage
    • Main Dishes

    Pullum Frontonianum (Chicken à la Fronto)

    Bone-in chicken braised with leeks, dill, fresh cilantro, savory, and fish sauce, then finished with grape syrup and pepper.

    Makes
    4 servings
    Total

    Allows for browning the chicken in two batches, braising, and reducing the sauce; check every piece for a safe center temperature.

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  5. Ruby raspberry shrub soda over ice in a narrow highball glass.
    • Vintage
    • Drinks & Cocktails

    Raspberry Shrub (1862 Jerry Thomas Adaptation)

    Raspberry vinegar sweetened into a cordial and finished with brandy, for a tangy soda highball or cocktail.

    Makes
    About 750 ml cordial, approximately 25 portions of 30 ml
    Total

    Includes 24 hours refrigerated steeping, 30 minutes gravity straining, and 45 minutes initial cooling. Refrigerate promptly; fully cold syrup may take longer.

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  6. Four hard-boiled egg halves topped with finely textured tan pine-nut sauce.
    • Vintage
    • Snacks & Dips

    Roman Eggs with Pine Nut Sauce

    Hard-boiled egg halves topped with ground pine nuts, honey, vinegar, fish sauce, and a little celery seed.

    Makes
    4 appetizer servings (8 egg halves)
    Total

    Includes heating the egg water, the covered stand, and 5 minutes of cooling; soak the nuts and make the sauce while the eggs cook.

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  7. A poached salmon fillet topped with mayonnaise, with sliced cucumber and a lemon wedge on a white plate.
    • Vintage
    • Main Dishes

    Salmon Mayonnaise (Titanic First-Class Menu, 1912)

    Gently poached salmon served cold with lemon mayonnaise, cucumber, and parsley, inspired by Titanic's April 14 first-class luncheon menu.

    Makes
    4 luncheon servings
    Total

    Includes 10 minutes to release steam and a planned 90-minute refrigerator chill. Chill longer if needed until cold; prepare the cucumber and sauce during that time.

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  8. Creamy oats topped with a golden-edged fried egg, chili crisp, sliced scallions and sesame seeds.
    • Breakfast & Brunch

    Savory Oatmeal with Chili Crisp and Fried Egg

    Creamy rolled oats simmered in savory broth and soy sauce, topped with a crisp sunny-side-up egg, scallions, and spicy chili crisp.

    Makes
    1 serving
    Total
    View recipe
  9. Hulled sunflower kernels in a creamy coating with minced chives, in a small bowl beside a teaspoon.
    • Main Dishes

    Sunflower Seed Risotto (Sun-zotto)

    A creamy, grain-free risotto made from plumped sunflower seeds simmered in white wine and rich vegetable broth, finished with Parmesan and chives.

    Makes
    4 small side servings
    Total
    View recipe
  10. A golden cheese tart in its baking dish with a wedge on a small plate.
    • Vintage
    • Baking & Desserts

    Tart de Bry (Medieval-Inspired Brie and Saffron Tart)

    A golden cheese-and-egg-yolk tart with saffron and ginger, adapted from Tart de Bry in The Forme of Cury.

    Makes
    8 small wedges
    Total
    View recipe
  11. Golden roasted potato halves with pale garlic toum sauce.
    • Main Dishes

    Toum Roasted Potatoes

    Roasted baby potatoes tossed with toum, an egg-free garlic, oil and lemon sauce.

    Makes
    4 side servings
    Total
    View recipe
  12. Golden-brown French toast with purple-tinted cut faces, powdered sugar and syrup on a gray plate.
    • Breakfast & Brunch

    Ube French Toast

    Thick slices of brioche soaked in vibrant purple yam custard, seared in butter until golden, and served with maple syrup.

    Makes
    2 to 4 servings (4 slices)
    Total
    View recipe
  13. Smooth whipped feta with crushed pistachios and amber drizzle in a shallow bowl, with pita wedges beside it.
    • Snacks & Dips

    Whipped Feta & Pistachio Dip with Hot Honey

    Creamy whipped feta blended with Greek yogurt and garlic, finished with crunchy roasted pistachios and spicy hot honey.

    Makes
    4 appetizer servings
    Total
    View recipe
  14. Yuzu lemon bars with a yellow filling, shortbread base and powdered sugar.
    • Baking & Desserts

    Yuzu Lemon Bars

    Yuzu and lemon bars with a shortbread crust and a dusting of powdered sugar.

    Makes
    16 square bars
    Total
    View recipe
  15. Amber Brandy Crusta in a sugar-rimmed wine glass lined with a long lemon-peel coil.
    • Vintage
    • Drinks & Cocktails

    Brandy Crusta (1862)

    A historic Cognac cocktail served in a sugar-rimmed glass lined with a coiled lemon peel.

    Makes
    1 cocktail
    Total
    View recipe
  16. Pale sparkling fruit cup in a footed punch glass with cherry-and-mint freezer ice cubes.
    • Vintage
    • Drinks & Cocktails

    Card-Party Fruit Cup (1927)

    A sparkling mocktail served over decorative home-frozen ice cubes.

    Makes
    1 drink
    Total

    Allow 4 hours to freeze the decorative ice cubes.

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  17. Baked potato halves filled with browned sausage stuffing in a dish with pan juices.
    • Vintage
    • Main Dishes

    Deerfoot Sausages in Potato Blankets (1941)

    Potatoes filled with sausage meat, parsley and breadcrumbs, then baked in stock, adapted from a 1941 British wartime recipe.

    Makes
    4 servings
    Total
    View recipe
  18. Sparkling pale French 75 in a Champagne flute with a lemon spiral.
    • Vintage
    • Drinks & Cocktails

    French 75 (1930)

    The celebrated Champagne cocktail combining London dry gin, fresh lemon juice, and sugar syrup, topped with cold sparkling Champagne.

    Makes
    1 cocktail
    Total
    View recipe
  19. Tomato cups filled with creamy chopped cucumber and green pepper salad on lettuce.
    • Vintage
    • Snacks & Dips

    Frozen Cucumber and Green Pepper Salad in Tomato Cups (1927)

    A crisp 1920s chilled salad blending diced cucumber, green bell pepper, and tomato pulp in seasoned gelatin and mayonnaise, served frozen in tomato cups.

    Makes
    6 servings
    Total

    Allow 2 to 3 hours for the filling to freeze.

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  20. Orange-skin cups filled with icy orange-pineapple slush and halved grapes, topped with mint.
    • Vintage
    • Snacks & Dips

    Frozen Orange-Pineapple Fruit Cup (1927)

    A refreshing 1920s luncheon starter made with fresh orange pulp, crushed pineapple, and seedless grapes, chilled in the freezing tray until icy and slushy.

    Makes
    4 servings
    Total

    Allow 1 1/2 to 2 hours for freezing until slushy.

    View recipe
  21. Clear Gin Rickey over large ice pieces in a highball glass with a lime half.
    • Vintage
    • Drinks & Cocktails

    Gin Rickey (1900)

    A dry, bracing highball of gin, lime juice, and soda water served over block ice.

    Makes
    1 drink
    Total
    View recipe
  22. Orange gelatin ring with strawberries and banana, a pale airy fruit-filled lower layer and whipped cream in the center.
    • Vintage
    • Baking & Desserts

    Layered Orange and Berry Gelatin Ring (1927)

    A multi-layered 1920s dessert ring combining clear citrus gelatin, fresh sliced strawberries, and a whipped fruit sponge layer, served with fresh cream.

    Makes
    8 servings
    Total

    Allow at least 4 hours for the gelatin layers to set firmly.

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  23. Pale frozen lemon mousse scoops with mint in a glass dessert dish.
    • Vintage
    • Baking & Desserts

    No-Churn Lemon Cream Sherbet (1927)

    A lemon-and-milk freezer dessert with cream and gelatin, beaten light and frozen without an ice cream churn.

    Makes
    6 servings
    Total

    Allow 45 to 60 minutes for the first freezer stage, then 3 to 4 hours after beating.

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  24. Mint Julep in a metal cup with shaved ice, mint sprigs and a short straw.
    • Vintage
    • Drinks & Cocktails

    Real Mint Julep (1862)

    A classic 1860s julep with French Cognac, a Jamaican rum float, fresh mint, and finely shaved ice.

    Makes
    1 drink
    Total
    View recipe

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