How to cook pokeweed
You should only use the leaves and stems for young plants — those under two feet tall, with no signs of purple on the stalks or stems. Absolutely no roots!**
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How to cook pokeweed
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Brooklyn Farmacy’s Classic Egg Cream
This egg cream recipe comes from Peter Freeman and Gia Giasullo, co-owners of the Brooklyn Farmacy, located in the Carol Gardens neighborhood.
Sugar’s Mincemeat Pie
This sweet, flavorful pie was one of my momma’s all-time favorite pies. She made them every Christmas until I was almost grown, when she said she could no longer find prepared mincemeat at the supermarket.
Buttermilk Pie Crust
This Is one of the flakiest pie doughs you will ever make.
Featured Articles
Pokeweed, America’s forgotten vegetable
American pokeweed is a flowering herbaceous perennial plant belonging to the Phytolaccaceae family. And while the leaves and stalks of this species are a nutritional powerhouse, high in vitamin A, C, iron, and calcium, its high toxicity will make humans extremely ill (perhaps even fatal) if not properly cooked.
Egg Cream: New York City’s Iconic Beverage
For the uninitiated, egg creams, despite their name, contain neither eggs nor cream.
My Momma's Christmas Pie
Of all the pies my momma baked during the holiday season, there was one very special pie she made just for herself . . . her Christmas mincemeat pie.
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Country Cornbread
This cornbread recipe has been passed down by my mom's family for three generations. This is real…
Cutting Watermelon #Short
A Short tutorial demonstrating how to cut watermelon
Eggs Saratoga
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The Great American Chili Collection
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"I Like Worms" Retro Soda T-Shirt
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Meet the Chef
Hi, I’m Monte Melugin, executive chef, food writer, consultant, artist, and creator of GrubAmericana, a website designed exclusively around American born foods–their history, legends, and availability. We’ll also provide some related recipes you can easily make in your own kitchen.