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Recipes by Cynthia Clampitt

	Maine Home Cooking One of the fun things about being a food historian is that it brings you into contact with other people who share your passion. I realize that is…	Oct 2012 Advanced	1 vote 6 views
	English Summer Pudding This is a perfect dessert for celebrating the abundance of summer fruit–and it’s much easier than you might guess from the number of notes following…	Jul 2012 Advanced	1 vote 3 views
	Tibetan Lamb Stew As I noted in my previous post about traveling in Tibet, Snowland Restaurant was one of the Tibetan-owned restaurants I visited while in Lhasa. At…	Apr 2012 Advanced	1 vote 7 views
	Warm Beef and Watercress Salad The recipe below comes from Vietnam. Contrast and balance are important elements in most Asian cooking, and salads similar to this, which combine…	Mar 2012 Advanced	1 vote 1 view
	Scarborough Pie During the holidays, I was invited to a potluck dinner where I knew a couple of people were vegetarians. I had a load of cheese and onions on hand,…	Jan 2012 Advanced	1 vote 3 views
	Spinach Casserole Spinach CasseroleIt’s interesting to consider how dining habits change over time — both society’s and our own. A lot of new things have been…	Dec 2011 Advanced	1 vote 12 views
	Crossing the Blue Mountains As I mentioned in the post “When is a Mountain Not a Mountain,” the Blue Mountains are actually the remains of an ancient plateau that has simply…	Nov 2011 Advanced	1 vote 3 views
	Cockaleekie Soup As noted in the previous post, it is likely that it was Scotland’s French allies who introduced the leek into Scotland — at very least, the French…	Nov 2011 Advanced	1 vote 4 views
	Djej Makalli Since I’ve written a fair bit about Morocco on this blog (original post here, plus a redirect to more extensive writing here), I figured it wouldn’t…	Oct 2011 Advanced	1 vote 4 views
	Shalada bil Matesha Basila w’l’Hamad m’Rakad Okay–so you’ve made your preserved lemons, right? If not, look at the last post, and a week from now, you’ll be…	Sep 2011 Advanced	1 vote 1 view

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