1620 to 1650s: A Time of Survival
Ship Legs Need Mussels—and Beer
Steamed Pumpkin Pudding with Rum Hard Sauce
Pawpaw-ish Cookies with Maple Glaze
Venison with Blackberry Sauce Over Wild Rice Cakes
Pan-Seared Duck Breast with Herbed Blueberry Drizzle
1650s to 1680s: Time to Thrive
Creamy Parsnip and Turnip Mash
Late 1600s: Bake Away and Satisfy Your Sweet Tooth
Cranberry and Orange Honey Butter
Eggs Benedict-ish on Johnnycakes
Baked Virginia Ham with Bourbon Orange Glaze
Roasted Creamed Corn Hash with Maple Pancetta
Itty Bitty Rhode Island Packs a Punch
Bacon-Kissed Clam Cakes (Rhody Style)
1700s to 1790s: Building Our Nation
Yankee Red Flannel Hash with Braised Cabbage
Boston Brown Bread and Baked Beans
Saint Arthur’s—Sorry, Saint Patrick’s—Guinness and Lamb Shepherd’s Pie
Ben Franklin’s “Key” to a Good Sweet Potato Casserole
More Beverages in the New World
Liberty and Lobster for Everyone!
Warmed Mulled Apple Cider Sangria
Sufferin’ Succotash with a Luxury Topping
Savory Cranberry Bread Pudding
Oldest Food Brands in North America!
Decadent White Chocolate Rice Pudding
Bourbon Oatmeal Raisin Cookies
The Rest of the Story: Fun Food Facts and Delicious History
Martin Van Buren: Hard Cider Glazed Donuts
Abraham Lincoln: Liberating Chicken Fricassee with Skillet Cornmeal Biscuits
Alexander Hamilton: Beef Stew with Apple Brandy
Zachary Taylor: Andouille and Shrimp Hush Puppies
Quaker Baker Cheesecake in an Apple with Decadent Dutch Bourbon Sauce