Left: pumpernickel. Right: Cinnamon/bay leaf/lemon. Here in New York City it has been HOT. But here’s my solution: I made two fascinating flavors of historic ice cream. Brown Bread ice cream, infused with actual pumpernickel bread, and a cinnamon-bay leaf-lemon ice … Continue reading
I’m featured in the latest Gastropod podcast, and it’s all about ICE CREAM! It’s one of the most complex food products you’ll ever consume: a thermodynamic miracle that contains all three states of matter—solid, liquid, and gas—at the same time. … Continue reading
An excellent maple ice cream. My Mom makes her own maple syrup. She taps trees on her five acre property in Ohio, boils down the sap on her kitchen stove, and makes the richest, most buttery maple syrup I have … Continue reading
Valentine Cream of Vegetables, a recipe by Agnes Marshall. Jell-O Molds. As beautiful as they are horrifying, we often associated these epic jiggly affairs with the kitsch mid-20th century. But today’s recipe is from the 19th century: The Valentine Cream of … Continue reading
We couldn’t wait for summer, so we’re bringing summer to us! Tuesday, April 29 FREE FREE FREE, 21+ RSVP Doors at 7:30pm, talks start at 8pm Littlefield, 622 Degraw Street in Gowanus Every month, our MSG lectures take on the history and … Continue reading
Ice cream made from whale puke. I’ve done it! Below you’ll find a reprint of some information from my original post, but then read on for the results! Food historian Ivan Day has discovered what is believed to be the first recipe for … Continue reading
Image by kattebelletje Sriracha: A History Thursday, August 29th, 8:30-10PM @ the Brooklyn Brainery $17 Sign up here! A pungent sauce, produced in California by a Korean immigrant of Chinese descent, intended for Thai consumers. A sauce that has somehow crossed over … Continue reading
Image from Gourmet.com, from a 2008 article that postulates ambergris might be the next big flavor. Food historian Ivan Day has discovered what is believed to be the first recipe for ice cream, written in a manuscript by Lady Anne Fanshawe of England. Dating … Continue reading
Coarse leaves of lapsang souchong tea. Photo by Selva. You may have noticed the trend, in the fancy ice cream freezer at the grocery store, for bright green pints of “Green Tea Ice Cream.” The color, and flavor, comes from … Continue reading
A dish of parmesan ice cream. In this month’s Etsy Kitchen History, I explore historic flavors of ice cream (musk!), ice cream molds (roast chicken!), and attempt a fascinating 18th century recipes for Parmesan ice cream. In the 1780s, King Ferdinand … Continue reading