Epicurious is also the home of Condé Nast’s recipe archives, including classics from Bon Appétit, Gourmet, House & Garden, and more. Occasionally, we republish these hidden gems, which are retested to ensure they work with modern ingredients and in contemporary kitchens. Archival recipes may be edited to make them more accessible to today’s cooks. We … Read more
While the folks at Brooks’ House of Bar-B-Q helped popularize Cornell chicken, they didn’t invent it. Dr. Bob Baker, a Cornell professor who had been tasked by the poultry and egg industries after World War II to encourage consumption, developed the recipe. It was first published in 1950 in a bulletin titled “Barbecued Chicken and … Read more
In the early 17th century, European settlers brought asparagus to the shores of North America, introducing it alongside so many other plants, animals, and diseases to the fertile soils of this continent. By the 19th century, commercial cultivation began in earnest, particularly in California and the Midwest, where the climate and soil conditions proved especially … Read more