Water Pie
Born out of the Great Depression, the main ingredient in this pie is water.
Born out of the Great Depression, the main ingredient in this pie is water.
The Great Depression brought with it a number of major changes in the American food scene — how to acquire food, how to make it last, and how to turn the available limited ingredients into tasty, nutritious meals.
This desperation pie, also known as “Oatmeal Pie,” is said to have been created in the 1860s in the Civil War South when pecans were in short supply.
While chess pie’s rich, custard-like filling may not have the tanginess of its buttermilk pie cousin, what it does bring to the table is pure, simple sweetness.
This simple but delicious pie dates back to Tennessee sometime between the late 1800s and early 1900s, and remains a popular dessert even today.
Named the official state pie of Indiana in 2009, sugar cream pie (also called Hoosier sugar cream pie, Quebec sugar cream pie, and Tartes au sucre) is a simple but delicious pie.
A close cousin of chess and buttermilk pies, egg pie (also known as egg custard pie) is a custard-based confection made with eggs, sugar, and milk or cream baked in a flaky crust.
With a taste that mimics that of lemon pie, this “make-do” pie could be made from staples found in practically every home cooks kitchen.
While it may only be mind over matter, most folks will agree that mock apple pie looks, smells, and tastes like real apple pie.
Shoofly pie began as a crustless molasses coffee cake for the 1876 U.S. Centennial. A crust was added four years later to make it a pie.
During the Depression era, buttermilk was for many families a means of survival. In this delicious sweet and tangy pie buttermilk is the star.
Bread is one of the oldest, most important, yet perhaps the most presumed foods in the world. In its simplest form, bread is wheat flour and water formed into a shaped dough and baked.
Adapted from Paul Hollywood’s “Ultimate Focaccia” recipe in his new cookbook, “Bake”. Hollywood proclaims this is a favorite and one he takes to many dinner parties he attends.
Over the past two centuries, the worldwide marketplace has seen the development of hundreds of soft drink brands. While many have enjoyed lasting success, many more have fallen to the wayside.
This delicious orange flavored ice cream soda with its boozy kick is perfect for those hot summer days, or any day for that matter.
While limited attempts were made by some households to preserve foods using the Appert Method, it was the creation of the Mason jar and its sure-on lid that made home canning popular .
1795 Nicholas Appert discovered how to preserve foodstuffs for long period of time, although it took 14 years of trial and error. Yet it took another 50 years before anyone knew why the Appert’s method worked.
Belgian waffles are thicker and lighter than their American counterpart, and usually served with berries and whipped cream
Waffles are the second most popular breakfast food after pancakes, with 45% of American’s breakfast eaters claiming waffles are their go-to dish.
Created in 1894 by Delmonico’s chef Charles Ranhofer, it remains an iconic brunch dish.
The term “Brunch” may have been created by British author Guy Beringer, it was on this side of the pond that its popularity grew.
My meatloaf recipe uses both beef and pork to provide wonderful flavor and moisture. Enjoy!
The versatility of meatloaf has been a key to its longevity. A classic comfort food, once just a way for housewives to stretch their food budgets, that has found its way to the menus of diners and restaurants everywhere.
Chow-chow is a popular pickled vegetable relish with roots in the American South, from Virginia and the Carolinas, across Kentucky and Tennessee, to Arkansas, Louisiana, and even parts of Texas and Oklahoma.
This recipe has been passed down for three generations of my mother’s family.
This amped up version of the classic Rotel-Velveeta dip is surely to become a favorite with your family
Velveeta was invented in 1918 by a Swiss immigrant and employee of New York’s Monroe Cheese Company, probably the most successful North American cheese maker at the time.
Often described as “dragged through the garden” (reference to all of the vegetable toppings) this hot dog is a joy to eat in honor of the Windy City.
The hot dog consists of a boiled, steamed, or grilled sausage, known as a wiener or frankfurter, tucked into a specially designed bun, usually dressed with condiments or toppings that can vary depending on your country, state, or locale.
The recipe for onion sauce was given to me by a former co-worker and friend who sold his pushcart after 14 years selling hot dogs in New York City’s Central Park.
Delicious Carolina style slaw dogs topped with a creamy tangy coleslaw.