The post 33 Vintage Recipes That Smell Like Sunday Suppers and Sound Like Good Stories appeared first on Cook What You Love.

The Chopped Lamb, made with fresh ground lamb from the local Salmon Ranch and served with mint jelly, offers a taste of Utah’s agricultural heritage that you won’t find at chain restaurants.

The chicken and waffles deserve their own moment of silence. Crispy chicken paired with fluffy waffles, the sweet syrup playing against the savory bird in a dance as old as Southern cooking itself.

If you find yourself with leftover salmon, you don't need to resign to the same old meal two nights in a row. Instead, this recipe details how to repurpose salmon leftovers into croquettes, and it ...

In case you've faced some hurdles solving the clue, Old-fashioned boyfriend?, we've got the answer for you. Crossword puzzles offer a fantastic opportunity to engage your mind, enjoy leisure time, and ...

The ultimate classic cocktail, and always one of my go-to orders (especially at a bar that doesn't seem like it is well known for its mixology, if you catch my drift). I learned recently from my ...

Old-fashioned economic thinking is driving biodiversity loss, according to a new international study led by Aberystwyth University academics, which calls for a fundamental shift in how nature is ...

Some dishes just have a way of making a person feel like they’re sitting in Grandma’s kitchen, watching her whip up magic from so little. This collection brings together 25 of those old favorites that ...

Several cans of various fish on blue spread - Pundapanda/Getty Images A good boost of protein in the morning can not only help meet your nutritional needs but also keep your energy steady throughout ...

In a large bowl, gently mix the salmon, eggs, onion, garlic, flour, scallions, parsley, lemon zest, hot sauce, salt, pepper, and Cajun seasoning. Lightly grease a baking sheet with cooking spray, or ...

Smart and satisfying recipes for hot summer evenings. By Julia Moskin Noor Murad’s baked salmon with harissa and cherry tomatoes.Credit...Ryan Liebe for The New York Times. Food Stylist: Brett Regot.