This index represents recipes served at Culinary Historians of Chicago and Chicago Foodways Roundtable events.
Appetizer
Artichoke Fritters from Gordon restaurant
Egg Rolls
BBQ
Beverages
Bread
Garlic Dinner Pampushky
Grandmama’s Hot Water Cornbread
Pliny the Elder’s Picenum Bread
Sourdough Boston Brown Bread
Spicy Pitas for Hummus
Starting a Sourdough Starter
Strawberry Bread
Torta de Pan de Elote (Mexican Corn Bread)
Breakfast
Syrniki (Russian Cheese Pancakes) (Courtesy of 10 Speed Press & Stefan Wettainen, Photographer)
Candy
Condiments
Cookies
Butter Chocolate Chip Cookies
Cardamon Crisps
Lemon Lumpies
Pecan freezer squares
Rose’s Crescents
Desserts
Ali’s Lemon Drizzle Cake
Bertha Palmer Brownies
Chocolate Sweet Potato Cake
Christmas Pudding
Fudgy Flourless Chocolate Cake from Gordon restaurant
Granny’s Orange Cake
Granny’s Pumpkin cake
Mama Mary’s Blackberry Cobbler
Mom’s Gingerbread
Payesh (rice or vermicelli pudding)
Rhubarb Strawberry Kisel
Sour Cream Honey Cake (courtesy of 10 Speed Press)
Texas Sheet Cake
Turkish Rice Pudding
Lamb
Delicious Lamb Shanks
Mushroom Lamb Stroganoff
Pie
Eggplant Vegetable Pie
Potato Leek Pie
Pizza
Clams Casino Pizza Portland Style
The Hellboy Slice Pizza
New York Pizza Dough
Poultry
Chicken a la King
Duck Breast and Bitter Greens with Black Bean Sauce
Grandma’s Roasted Duck
Old Fashioned Chop Suey
Rabbit
Civet de Lapin au Riesling – Rabbit Stew with Riesling Wine
Snacks
Bhel Puri
Chutneys and Samosas
Paneer Kathi Rolls
Party-popping Fried Cashews
Salads
German Sausage Salad
Lily Salad
Side Dish
Cruchades de Maïs – Fried Cornmeal ‘Coins’
Ultimate French Fries
Haitian Djon-Djon Rice
Hasselback Potatoes with Cardamon Butter
Soups
Big and Baby Pea Soup
Locro (Ecuador)
Persian Matzo Ball Soup
Three Sisters Chowder
Vegetarian Borscht with Chanterelle Mushrooms