The 1940s were a challenging time for home cooks. Rationing meant that baking staples like sugar, eggs, and butter were in short supply. But, despite these constraints — or perhaps because of them — ...

Yes, it is that time of year again. And I do not mean Super Bowl, or Valentine’s Day or tax time. It is a time that I let slip by quietly.

We've had our meats and our veggies. Now it's time for dessert, the dish everyone really shows up for. Personally, I love sweets that throw in a pinch of salty taste, and I'm not alone. That's why my ...

We've made it to week four of our four-part series celebrating the recipes of your grannies, submitted to the Montgomery Advertiser in 1940, and it's been a delicious slice of history. Before we get ...

Before a million recipes were readily accessible on your smartphone — and before mobile devices existed at all — people were looking for "newfangled" ways to get recipes that didn't involve having to ...

This week we're back with one more week of "clip and save" recipes that have been lingering around in the Montgomery Advertiser's archives since 1940. A brief recap: These are recipes that were ...

The slow cooker has been a fixture in American kitchens since the 1940s, when women who joined the workforce needed to find a way to have a from-scratch meal on the table by dinner time despite ...

This 1940s Trader Vic’s shrimp fried rice recipe shows how early American restaurants adapted global flavors. The technique is straightforward and focused on texture.