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Interested in trying terrapin? A handwritten recipe from the mid-1800s on how to stew those adorable aquatic turtles might just do the trick. “Remember to remove the toe nails,” reads the weathered, barely legible recipe card. The staff at the University of Iowa Libraries scanned and uploaded this recipe, along with thousands of others, from handwritten American and European cookbooks from the 1600s to the 1960s. This is the latest effort by the University of Iowa Libraries to transcribe history through the power of the internet, and it’s a rare opportunity for both serious historians and food lovers alike to get a taste of bygone times.  Everything tasted better when my grandma was around. Growing up, we didn't get to see my dad's side of the family all that often, but I noticed at some point that all the food we ate in Grandma Kinsman's presence was exponentially more delicious. Later on, I came to realize that it wasn't due to some special grandmotherly mojo, but rather that she used real butter rather than margarine, and my family shopped accordingly when she was in town. No matter the ingredients, I was predisposed to enjoy her cooking. I loved her and she loved me, her weird, short-haired, misfit granddaughter, even if the rest of the world wasn't inclined to. Seldom did I feel that love so strongly as when her yearly shipment of holiday cookies arrived.  5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. As fall turns into winter, the produce aisle tends to mimic the slate gray sky - everything's a bit darker, duller and more somber. Knotted parsnips take over where crisp, red radishes once sat; tart cranberries replace sweet strawberries. Yet, despite the season's best efforts, squash shines even brighter this time of year in a cornucopia of shapes, sizes and colors. Justin Woodward of Castagna Restaurant in Portland, Oregon, wants to quash your notions of the winter doldrums. Behold the squash. Five Fall Squashes Worth Trying: Justin Woodward iReporter ace2012 says this "Twurkie" as he calls it, was his "contribution for this year" at Thanksgiving. For those wondering how it's put together, the Charlotte, North Carolina, resident posted information on Pinterest. The idea began when ace2012 started contemplating a future without Twinkies. "On Nov. 16th, I ran out and bought a box of Twinkies when I heard they might be going out of business," he said. "I thought they could become a collector's item. But, two days before Thanksgiving, I saw a picture of a cooked turkey and something clicked in my mind. I thought it was a very similar color to a Twinkie. I studied art and sculpture in college and I work in a creative field, so I'm always thinking creative thoughts." The next question was to figure out how it's done.  We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Thanksgiving with a confident smile on your face, and seeing you emerge on the other side with your sanity intact. It might seem like a world away for people still reeling from recent storms - but hours from now, you're likely going to sitting down to a dinner with loved ones (and a stranger or two), and feeling exceptionally lucky to be doing so. The recipe involves "de-creaming."
 The Southern Foodways Alliance has a pretty solid collection of community cookbooks in their office—and many more in their staffers' home libraries. And the holidays seem like the right time to whip them out and share some choice recipes with you, our readers. So fix yourself an eggnog, pull up a seat, and check back often between now and New Year's for their Holiday Throwback Recipes. Today's Cookbook: In 1980, Southern Foodways Alliance founder John Egerton and his wife, Ann, came up with a much better holiday dispatch than the much-mocked Christmas letter: a hand-typed, spiral-bound cookbook of some two dozen recipes from their family and friends. That was the first edition of The Lovin' Spoonfuls, and the Egertons published volumes 2 and 3 in 1982 and 1984, respectively. Twenty-five years later, they bundled the original three Lovin' Spoonfuls with an all-new fourth edition. The NEW Lovin' Spoonfuls boasts some 100 recipes, from civil rights activist Rev. Will Campbell's "All-Purpose Sauce" to the late Hap Townes's famous stewed raisins.  Casey Barber, a food writer in Clifton, New Jersey, says many Hostess products and their associated feelings of nostalgia are easy to conjure up in a home kitchen, but there's one thing she's never been able to replicate: "There's just a fakeness about them, a teeth rattling extra super-sugaryness that comes with the high fructose corn syrup that you're not going to get if you make a Twinkie or Devil Dog at home." She made these raspberry "Zingers" - a snack cake sold under both the Dolly Madison and Hostess brand names - in October. The recipe is in her forthcoming book,"Classic Snacks Made from Scratch." Barber advises:  5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. A very wise frog once told us, "It's not easy being green." No vegetable knows that plight better than the Brussels sprout. The tiny green orbs cause such visceral reactions among some eaters that you'd think a plate of rotten eggs and moldy bread was in front of them. Walter Bundy, the executive chef of Lemaire in Richmond, Virginia, argues otherwise. In fact, he thinks Brussels sprouts are quite fabulous when done right – and we're going to have to agree. “I love to cook with Brussels sprouts because they seem to represent autumn and winter to me. They are very robust with an earthy flavor. They have a slight bitterness that works well with so many other foods, " says Bundy. Five Ways to Cook with Brussels Sprouts: Walter Bundy  5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. It's no wonder the holidays and macaroni and cheese go together so well: They're both warm, comforting and filled with more than their share of cheesy moments. With Thanksgiving but a week away, we've enlisted cheese expert Laura Werlin to show you the whey to macaroni mastery. Laura Werlin is the James Beard award-winning cookbook author of The All American Cheese and Wine Book. Her sixth book, Mac & Cheese, Please!, will be released December 4. You can find her on Twitter as @cheezelady if that tells you anything about her fervor for fromage. Five Tips to a (Mac &) Cheesy Thanksgiving: Laura Werlin |
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