This cake isn’t drunk… but it’s definitely tipsy! Angel food soaked in sherry and bourbon creates one boozy trifle that'll get your party started. Great for any season, but I've made one here for Christmas, with green vanilla pudding, whipped cream, pistachios, red goji berries, and other festive toppers. Don't let Uncle Melvin eat too much or you might have to call an Uber! For more stories and recipes follow my Once Upon a Menu series on Instagram, Facebook, and TikTok @th

Did you know the "Coney" dog wasn’t created in Coney Island? Sorry, New York! This recipe was cooked up by Greek and Macedonian immigrants in the Midwest. It's all about the "Coney" sauce — finely crumbled beef, warm spices, made to top a hot dog, and finished with yellow mustard and diced white onions. Hot Diggity! For more stories and recipes follow my Once Upon a Menu series on Instagram, Facebook, and TikTok @theinfinitefeast. 🌭 🌭 🌭 🌭 🌭 Coney Island Hot Dog (with "C

Once there was a soup called Cock-a-Leekie. (Yes, I said cock.) Now that I have your attention, this centuries-old Scottish recipe was one of the last dishes served on the Titanic, and yet it endures! Chicken, leeks, a savory broth—all topped with julienned prunes. Don’t cock it — i mean knock it — till you’ve tried it! For more recipes follow my Once Upon a Menu series on Instagram, Facebook, and TikTok @theinfinitefeast. 🐓🥣 🐓🥣 🐓🥣 Cock-a-Leekie Soup Makes 4 to 6 servi

To celebrate September, which is both National Potato AND National Mushroom month, I bring you these check-the-boxes recipes from Good Housekeeping's Around the World cook book, 1958. We have tempting Rakott Burgonya (Layer Potatoes) and Tejfeles Gomba (Mushrooms in Sour Cream). Mmmmm. 🇭🇺 🥔 🍄‍🟫 🇭🇺 🥔 🍄‍🟫 🇭🇺 🥔 🍄‍🟫 It's just like you're there. Thanks Hungarian man! Don't skimp on the paprika! 🇭🇺 🥔 🍄‍🟫 🇭🇺 🥔 🍄‍🟫 🇭🇺 🥔 🍄‍🟫

From The Hungry Man’s Outdoor Grill Cookbook, 1958. 🔥 🍔 🌭 🥬 🐷 🥗 Look, it's Shiva, or Vishnu of the Grill! I love this illustration. The whimsical cover. 🔥 🍔 🌭 🥬 🐷 🥗 Burgers are thrifty! Or at least they were in 1958. Here's the BBQ sauce mentioned on the above page. Cheesy! 🍔 (And don't be afraid of MSG - I use Maggi actually and love it.) No special skill required! 🌭 🌭 🌭 Broil that ham! 🐷 Yes please . . . 🥬 It's a man's salad! 🥗 Happy grilling !!! 🔥 �

🫆 🥫 🍰 🫆 🥫 🍰 If you can guess the secret ingredient in my mystery cake i'll send you $1000! OMG, it's Campbell's Tomato Soup! Popular in the 1920s' and '30's, this cake recipe made its way into The Joy of Cooking by 1964. The soup creates a moist crumb close to carrot cake, and the cream cheese glaze comes together in a snap. Did you guess right? Let's get real, I ain't sending you money, but for anyone who did comment you might be automatically entered for a chance to

What do "City Chicken," and "Chicken of the Sea" have in common? There's no chicken! Welcome to my series, Once Upon A Menu. Back when chicken cost more than other meats, people skewered pork cubes to look like drumsticks and fake their way to a fancy dish. A hundred years later, we're still making it, regardless of the budget. You would encounter this treat in cities all across the the midwest. It's not tuna, it's not chicken, just lots of flavor! For more stories and easy-

A Last Taste of Summer Good Morning America Saturday, August 29, 2026 Brian Theis The Infinite Feast ☀️ ☀️ ☀️ ☀️ ☀️ It’s shoulder season for fruits and vegetables, as summer gives way to fall. But don’t worry, the last of our fresh tomatoes, corn, peaches, and green beans are soon to be joined by beautiful pears, figs, cauliflower, and apples! I’ve put together some summer-to-fall fusion recipes for you today that wave goodbye, but say hello to so many of our favorite s

Have you ever heard of an Eton Mess? And no, I'm not talking about the Royal Family! Welcome to my series Once Upon A Menu. Strawberries, meringue, cream — tied to Eton College. The legend is, either someone sat on a dessert or a dog ran over it at the picnic. Charming folklore, unconfirmed! For more stories and easy to make recipes, follow along, and send this to your messiest friend. You can keep up with my Once Upon a Menu series on Instagram, Facebook, and TikTok, @theinf

Did you know Saltimbocca means "jumps in the mouth" in Italian? Welcome to my series, Once Upon A Menu. Legend says the veal, prosciutto, and sage combo is so good it practically leaps off the plate by itself. "Sing to me Paolo" These days, veal is expensive and hard to find, so i use pork! I call it pork, on pork! Hehe. For more money saving ideas follow me @theinfinitefeast on Facebook, Instagram, and TikTok. And check out my cookbook, The Infinite Feast, right here! Salti

For Open-Faced Sandwiches! 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 🥪 The first photograph below (which I made into a moving gif) is from the SAS Smörgåsbord cookbooklet, 1965. The recipe ideas below that are from The 1,000 Fabulous Sandwiches Cookbook, also 1965. These ideas for Danish smørrebrød are indeed wonderful. Partake! 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 Beef Béarnaise and Lobster Salad?! Yes please! The attractive cover. 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 🥪 🇩🇰 🥪

From LIFE Picture Cook Book, 1958. A great idea I've never thought of before. 🎉 🧀 🥔 🎉 🧀 🥔 __________________________ __________________________ Said chips are in the blue bowl lower left between the two dips. CHEESED POTATO CHIPS Potato Chips Grated Parmesan cheese Spread potato chips on a baking sheet and sprinkle with parmesan cheese. Bake in a hot oven (400°) for 5 minutes or until piping hot. 🎉 🧀 🥔 🎉 🧀 🥔

Three new recipes presented today with my friend Ben Aaron on PIX11's "New York Living" to celebrate National Cheese Day (June 4, 2026)! 🧀 🧀 🧀 Three cheesy recipes for your next summer party. Click on the gif below to go to the segment. __________________________ Mini Wasabi-Feta Balls Makes about 60 balls Bite-sized cheese balls for your next Japanese party! 16 ounces Philadelphia cream cheese, softened 12 ounces crumbled feta 1/3 cup plain 5% yogurt 1 1/2 ounces finely m

From McCall's Great American Recipe Card Collection, 1973. CALIFORNIA SALAD BOWL 1 medium avocado 4 cups bite-size pieces romaine 2 cups bite-size pieces Boston lettuce 2 cups watercress sprigs, stems removed 2 cups bite-size pieces chicory 1 stalk Belgian endive, sliced crosswise ½ cup sliced green onions 1 medium red pepper, cut in rings 1 can (3 7/8 oz) pitted ripe olives, drained (3 7/8 ??) 1 can (2 oz) anchovy fillets, drained 1 cup SAUSALITO FRENCH DRESSING (below) Sto

From 1971, here's a straightforward recipe for Japanese sukiyaki, for the American home cook. 🥩 🥬 🥜 🧅 🍲 🇯🇵 ©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan. SUKIYAKI Ingredients: ½ pound spinach 8 leeks, white parts only 2 onions ½ cup mushrooms celery stalks 10 ounces bamboo shoots 1 pound 5 ounces slightly marbled beefsteak 3 tablespoons peanut oi

From 100 Ways to Be Original in all your Cooking . Lea & Perrins, circa 1965. The low-cal way! A few notes from the editor: To brown the chops, I would be inclined to use canola, not olive oil, and I expect 1/3 cup might be better than 1/4. I would then carefully remove most of the remaining oil from the skillet (leaving about a tablespoon) so could soften the green pepper and onion for about 4 minutes (then add remaining ingredients, etc). I would double the consommé, rather

This is surely one of my most favorite things. So fast, so easy, so reliable, so TASTY and crispy and perfect every time. Below is what I call my " Le Rouquet Special," after a simple plate of Chicken Milanese and spaghetti they serve at a charming café snack bar on the Left Bank in Paris. Knorr Fix is ideal for whipping up this yummy plate in no time. 🇩🇪 🍗 🍝 🫛 🥘 🍋 Order yours here ! Here's the back of the package. It's a German product but never fear, I've translat

Maître d'Hôtel sauce is an early 20th century recipe I rediscovered in a cookbook I have in my kitchen here in New Orleans. From The Creole Kitchen Cookbook , Virginia M. Cooper, 1946 printing. The book includes outdated cultural references one would not see today. The recipes nevertheless are appealing and sturdy. Here is how this one might look. The attractive cover. I like that the book was printed in San Antonio, where I went to junior high, high school, and college. Nayl

From The Celebrity Cookbook , 1966, compiled by Dinah Shore. Sounds good, Natalie! (The tomato juice is a unique addition). Beef Stroganoff 2 lbs. sirloin beef cut in thin strips 3/4 cup batter 3 medium chopped onions 1/2 lb. can button moshrooms 1 cup tomato juice 1/2 cup water 3/4 cup sherry 1 cup of sour cream Salt Pepper Flour Dredge meat in flour. Brown quickly in half of the butter. Remove meat from skillet and add remaining butter. Add onions and mushrooms. Cook 5 minu

Cento marinated mushrooms are indubitably one of my very favorite things. I consume jars and jars of these every year! They are great as part of an antipasto appetizer tray, and perfect with a tart and tangy Italian vegetable salad. Robért Fresh Market here in New Orleans also makes their own delectable marinated mushrooms, but if I'm not near a Robért's, Cento is always the winner! Cento makes an endless number of other delicious products as well. If you're not near a groce