There was little in the way of fresh food during a medieval winter. Meat, if you could get it, was salted, brined, or smoked (or some combination of the three). During some particularly harsh ...

One of the dishes Reuben Kendall cooked for a feast this past Christmas was flavored with pumpkin spice — cinnamon, nutmeg, cloves and ginger. There is nothing unusual in that. Except the recipe ...