Best Host - Cultural or Historic Series

Congratulations to Chef Walter Staib for receiving his fourth Emmy Award!

Ash Lawn-Highland

Our latest journey brought us to the homestead of James Monroe, the fifth President of the United States!

James Madison's Montpelier

Learn about the feast Chef Staib created during our visit to Montpelier!

A Taste of History

Cooking in historic Pomona Hall!

Featured Recipes

Anadama (cornmeal molasses) Bread

Anadama Bread This soft, comfortingly sweet, cornmeal-and-molasses bread has a colorful history. For years, New Englanders have passed down two stories that attempt to explain the meaning of this bread’s unique name. Both revolve around a fishing village household. The first tells of a Gloucester, Massachusetts, fisherman, whose wife, Anna, prepared nothing for him to

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Baked, Stuffed Sturgeon

Baked, Stuffed Sturgeon George Washington would have caught sturgeon from the nearby Potomac River near his estate, Mount Vernon. While it is an unsightly fish by today’s standards, it was a popular menu option for early Americans as it was readily available. It still makes a delicious entrée. This recipes is based on an original version written by

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Chicken Noodle Soup

Chicken Noodle Soup From The City Tavern: Recipes from the Birthplace of American Cuisine, ©2009 by Walter Staib In colonial times, chickens were raised mainly for their eggs, which were prized for baking. Older chickens that no longer produced eggs were then used in stews and soups like this one. These chickens normally were fattier than younger

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Curried Tofu & Shrimp

Curried Tofu & Shrimp in the style of Benjamin Franklin For slower internet connections, make sure the “HD” button is switched off. Letter from Benjamin Franklin to John Bartram, a preeminent horticulturist in Philadelphia whose home on the banks of the Schuylkill River, Bartram’s Gardens, is America’s oldest living botanical garden. London, January 11, 1770 “My

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Stuffed Cabbage

Stuffed Cabbage From Dining at Monticello ©2005 edited by Damon Lee Fowler This is one of the recipes copied out by Jefferson himself, originally entitled “A Cabbage Pudding.” Cooked whole and wrapped in a cloth, it does resemble the boiled puddings of the day. I have added illuminating details from Mary Randolph’s rendition, mixing some of the

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West Indies Pepperpot Soup

West Indies Pepperpot Soup During the long winter at Valley Forge, George Washington instructed his cook to make this soup to nourish and warm his starving, freezing troops. Though this West Indian dish may seem out of place in colonial American life, it was in fact quite common in and around Philadelphia, the last stop for ships traveling

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