Welcome back to our occasional series, “How They Made It,” where we explore the food and drink of Outlander. It’s time for family dinner at Fraser’s Ridge, featuring chocolate chip bread pudding. Slainté!
Read MoreWelcome back to our occasional series, “How They Made It,” where we explore the food and drink of Outlander. Let’s take a look at Black Bun, a traditional dish at Hogmanay. Slainté!
Read MoreWelcome to “How They Made It,” our series exploring the food and drink of Outlander. With Thanksgiving right around the corner in the U.S., we take a look at one possible dessert for your table…Praline Pumpkin Pie. Slainté!
Read MoreAs we transition from Scotland to America in Outlander Season 4, it seems appropriate to create a recipe that could be found on Fraser’s Ridge. In this “How They Made It,” we take a look at Sourdough Spice Cake. Slainté!
Read MoreWelcome to our occasional series, “How They Made It.” We’re clinging to the final days of summer and its plentiful array of fresh berries by making Cranachan with Mrs. Graham.
Read MoreWelcome to our occasional series, “How They Made It.” We’re baking bannocks the way Mrs. Fitz in Outlander would, then updating them to the present day.
Read MoreWelcome back to our occasional series, “How They Made It,” where we explore the food and drink of Outlander. This time we’re back in Jenny’s kitchen making shortcrust pastry tarts with her and Mrs. Crook. Slainté!
Read MoreWelcome back to our occasional series, “How They Made It,” where we explore the food and drink of Outlander. This time, we’re exploring Parisian baking from Dragonfly in Amber. Bon Apétit!
Read MoreWelcome back to our occasional series, “How They Made It,” where we explore the food and drink of Outlander. Here we look at drinking Rhenish with Colum and Leticia as they entertain in the Great Hall. Slainté!
Read MoreWelcome back to our occasional series, “How They Made It,” where we explore the food and drink of Outlander. This time, we’ll dive into the world of Mrs. Graham’s shortbread. Slainté!
Read More
