ErinNudi.com

Tag: holidays

  • Food history: green bean casserole

    Will you be making a green bean casserole for Thanksgiving next week?

    If you love this staple but maybe want to switch it up a bit, we’ve got the classic recipe along with some variations at the end of the post.

    I’ll admit it – it’s one of my favorite holiday meals. I love the contrasting textures of the green beans and french fried onions, with the creaminess of cream of mushroom soup.

    Indeed, the history of green bean casserole does begin with Campbell’s.

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  • Food history: candy corn

    It’s interesting how candy corn has become such a Halloween staple considering, A – It’s available year-round, B – many people hate it, and C – candy corn doesn’t come individually wrapped, making it a poor choice to hand out to trick-or-treaters.

    Nevertheless, millions of pounds of the sugary treat are sold every year, about three-quarters of which are around Halloween.

    I didn’t realize it when I chose this topic for today’s post, but today happens to be National Candy Corn Day. 

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  • Snapshot: white pumpkins

    If you’re looking for something different to spice up your Halloween decorations, try giving these unusual pumpkins a try.

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  • Food history: candied apples

    In the history of candied apples we’ll of course also have to check out caramel apples.

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  • Food history: eggs (and Easter)

    Holidays are all about the food. And, I just like being festive. Hence, an egg history post just in time for Easter.

    I also just like eggs.

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  • Deli-sliced corned beef and double cabbage

    I cheated. I made corned beef and cabbage for St. Patrick’s Day with deli-sliced corned beef.

    It was just as good if not better.

    This meal has been adapted from KingArthurFlour.com and Hearthstone Farm Market.

    Ingredients:

    • 2 cups vegetable broth
    • 4 large garlic cloves, 2 sliced, 2 minced
    • 1/2 tsp caraway seeds
    • 1/2 tsp black pepper, plus more
    • 1 small head green cabbage, outer leaves and bottom core removed, and split in half
    • 1/4 cup olive oil
    • salt
    • 8 oz baby carrots
    • 3/4 pound baby red potatoes
    • 3/4 pound deli-sliced corned beef

    Don’t forget to read about the history of corned beef and cabbage.

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  • Food history: corned beef and cabbage

    This article was revamped and updated on March 2, 2020.

    In honor of you-know-what holiday coming up, we’re investigating the history of corned beef and cabbage. Some claim that corned beef and cabbage is not Irish, but I disagree.

    While it’s true that the Ireland Irish are adverse to the delectable  dish, the Irish Americans who emigrated here are responsible for popularizing this savory meal – and, they single-handedly changed the meaning of St. Patrick’s Day forever.

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  • Food history: fruitcake

    Within the general history of fruitcake, of course, we must investigate the repulsion behind this unusual, and yet festive, food item.

    Perhaps you still have one from over the holidays that you’re using as a doorstop.

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