Pennsylvania Dutch cooking gets an advocate in chef who makes scrapple appetizer, hog maw sauce

"Little develops menus with new twists on Pennsylvania Dutch cuisine. He adheres to a simple philosophy — whatever produce is plentiful, makes the plate. One week diners might find a roasted cauliflower dish on the menu, the next week a carrot salad."  This article by Sue Gleiter may be read in its entirety at PennLive.

Hearth Cooking: An Ancient Cooking Technique Revisited

National Park Service

As this is the time when some honor the Hearth Wights and Goddesses, this seemed an appropriate link to post.

"Hearth cooking is an ancient and wonderful craft. It is the craft that stands at the center of European cuisine. With few exceptions, all recipes that originated in Europe were first created on an open hearth and only adapted comparatively recently to the modern kitchen."

Read more at Mother Earth News.

Anglo-Saxon Recipes

Crustade of Chicken and Pigeon, Lamb and Apricot Stew, Curd Cheese Pastries,  and other recipes for traditional meals for the Anglo-Saxon feast table. Good source of traditional ideas for Saxon and other Germanic Reconstructionists. The full PDF article may be found here.