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Tag Archives: Renaissance Magazine
Lemon Bread Pudding
From the May 2010 Renaissance Magazine by Alice the Cook Over the past year, I have presented readers with various period appropriate entree and side dish recipes ranging from stews, roasts, soups, and pasties. I have used most meats and … Continue reading
Sausage Hash – Perfect side dish for Thanksgiving
This is the latest article from Renaissance Magazine. It offers a great recipe for a side dish that is perfect for Thanksgiving that can be altered for the vegetarian family members. Don’t let the name fool you, the vegetarian version … Continue reading
Posted in Dairy Free, Gluten Free, News, recipe, Vegetarian
Tagged Dairy Free, gluten free, historical cooking, recipe, Renaissance Magazine, vegetarian
2 Comments
Gratitude
This past season and year have been amazing. First, I became the official food writer for “Renaissance Magazine.” Second, despite the weather, the appearance at Siouxland was well worth it between the demonstrations and cookbook sales. The cold and rainy … Continue reading
Posted in community, giving back, history, News
Tagged community service, cookbook, historical cooking, history, Renaissance Magazine
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Brandied Apricot Pork (July Renaissance Magazine Article)
Below is the article Brandon and I wrote for Renaissance Magazine’s July edition. I hope you enjoy it. I’ve blogged previously about the process of making this dish, and you can read about it HERE. During the Renaissance, meats and … Continue reading
Posted in Food, Gluten Free, recipe
Tagged gluten free, recipe, Renaissance Magazine
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Oxtail Soup Recipe
Below is the recipe as it appears in the May issue of Renaissance Magazine. Oxtail dishes are found across cultures. From Northern Europe, across the British Isles, Ottoman Empire, Mediterranean, Arabic, and Far Eastern cultures have all used … Continue reading
Posted in Dairy Free, Food, Gluten Free, recipe
Tagged Dairy Free, gluten free, recipe, Renaissance Magazine
3 Comments
