Food is never just food. It’s memory, geography, struggle, and celebration sharing a plate at the same table. Cinco de Mayo is one of those days that proves it. In the U.S., May 5th often looks like crowded patios, bright margaritas, and baskets of chips that somehow keep refilling themselves. But if we follow theContinue reading “Cinco de Mayo and Mole Poblano: How Puebla’s Sauce Tells a Story of Resistance”
Author Archives: NickyLynn
From Pone to Spoonbread: James Monroe, Indigenous Corn, and America’s Softest “Bread”
In the glow of a wood-burning hearth, spoonbread doesn’t arrive with a flourish. It comes in a simple baking dish, puffed and golden, trembling just enough to tell you it’s more custard than bread. You slip in a spoon and the surface gives way with a soft sigh, releasing steam that smells like sweet cornContinue reading “From Pone to Spoonbread: James Monroe, Indigenous Corn, and America’s Softest “Bread””
As American as Thomas Jefferson and Baked Mac n Cheese.
Thomas Jefferson wasn’t just a statesman; he was a committed culinary importer, bringing European flavors—especially French ones—into American kitchens and onto the Monticello table. Thomas Jefferson, America’s Founding Foodie When Thomas Jefferson sailed to Europe in the 1780s as American minister to France, he left as a Virginian planter and returned as something else entirely:Continue reading “As American as Thomas Jefferson and Baked Mac n Cheese.”
“Flat Bread, Fast Escape: The Story Behind the Feast of Unleavened Bread”
The Feast of Unleavened Bread is the “after” to Passover’s “moment”—a full week of eating flat, yeast‑free bread as a way of remembering a midnight escape and practicing a lighter, freer way of life. [1][2] The story behind the feast In the Torah, God tells Israel to keep two linked observances every spring: Passover onContinue reading ““Flat Bread, Fast Escape: The Story Behind the Feast of Unleavened Bread””
Hot Cross Buns: A Sweet Goodbye to Lent
If kwareżimal represents sweetness inside abstinence, hot cross buns represent sweetness at the edge of freedom.A bun with a cross and a backstoryHot cross buns are spiced yeast rolls studded with dried fruit and marked with a cross, usually eaten on Good Friday (and, in modern practice, all through Lent and Easter season). They’re mostContinue reading “Hot Cross Buns: A Sweet Goodbye to Lent”
Passover on a Plate: How Seder Foods Tell the Exodus Story
Passover doesn’t rush straight to a big roast on the table. It begins with a pause: a small plate of symbolic tastes that hold both suffering and sweetness, eaten slowly before anyone touches the main meal. In that sense, the seder plate looks like a mirror held up to Lent and Easter. Bitter herbs echoContinue reading “Passover on a Plate: How Seder Foods Tell the Exodus Story”
Aghdgoma and Chakapuli: Orthodox Easter in the Caucasus
Georgia does Easter like it does wine: with deep roots, bold flavors, and a table that feels more like a liturgy than a meal. Orthodox Easter there is called Aghdgoma, and it’s one of the biggest days of the year. Families stay up for midnight services, crack red eggs against each other while saying “KristéContinue reading “Aghdgoma and Chakapuli: Orthodox Easter in the Caucasus”
“Tsom” Food: Fasting Before the Feast
In the Ethiopian Orthodox tradition, fasting periods are called tsom, and they show up all through the church year, not just before Easter. During the Great Fast leading up to Fasika, the rules can be quite strict: no animal‑derived foods, and meals taken later in the day. Yet the everyday food that emerges from thoseContinue reading ““Tsom” Food: Fasting Before the Feast”
Eid al‑Fitr: Sheer Khurma and the Sweet Morning After
When the new moon is sighted and Ramadan ends, the next day dawns as Eid al‑Fittr—“the festival of breaking the fast.” If Ramadan is a month of daytime restraint, Eid is a day of joyful permission. Many Muslim cultures begin Eid morning not with something savory, but with something sweet. That first sweet bite isContinue reading “Eid al‑Fitr: Sheer Khurma and the Sweet Morning After”
Fasika: Easter After a 55‑Day Fast
In the Ethiopian Orthodox Tewahedo Church, Easter is called Fasika, and it’s the most important feast of the year. The feast, however, makes sense only when you see what comes before it. For about 55 days prior to Easter, many Ethiopian Orthodox Christians observe Hudade (also called the Great Fast or Abiy Tsom), a Lenten‑likeContinue reading “Fasika: Easter After a 55‑Day Fast”
Origins and Traditions of St. Patrick’s Day
St. Patrick’s Day began as a Christian feast day honoring St. Patrick, the patron saint of Ireland, and later grew into a broader celebration of Irish identity and culture worldwide. Who Was St. Patrick? St. Patrick was a 5th‑century Christian missionary and bishop in Ireland. He is credited with playing a major role in bringingContinue reading “Origins and Traditions of St. Patrick’s Day”
Iftar: Dates, Water, and a Gentle First Spoonful: Breaking the Fast with Dates and Soup
If suhoor is the quiet beginning of a fasting day, iftar is its joyful release. At sunset in Ramadan, as soon as the call to the Maghrib prayer echoes, Muslims around the world reach for the same two simple things: dates and water. This small act connects them directly to the example of the ProphetContinue reading “Iftar: Dates, Water, and a Gentle First Spoonful: Breaking the Fast with Dates and Soup”
Suhoor: The Blessed Pre‑Dawn Meal-The Meal Before the Dawn
How Muslims Eat Before Dawn During Ramadan Long before most of the world wakes up, Muslim kitchens glow softly in the dark. Pots simmer, kettles steam, and families gather around the table for suhoor—the quiet pre‑dawn meal eaten before each day’s fast in Ramadan begins. Suhoor isn’t just “breakfast at a weird hour.” It isContinue reading “Suhoor: The Blessed Pre‑Dawn Meal-The Meal Before the Dawn”
Lenten sweets Kwareżimal: Almond Cookies Built for Fasting
Lent has a reputation for being all about giving things up—meat, chocolate, social media, you name it. But step into a Maltese bakery or a British kitchen in the weeks before Easter, and you’ll find something surprisingly lush: sweets made for the fasting season. These aren’t random cookies and buns. They’re desserts shaped by centuriesContinue reading “Lenten sweets Kwareżimal: Almond Cookies Built for Fasting”
Fish Friday
On Fish Fridays, your plate carries more than dinner; it carries centuries of politics, piety, and the occasional royal power move. From royal policy to parish fish fry. In 1563, Elizabeth I’s chief adviser, William Cecil, pushed Parliament to bring back strict “fish days,” not to make England holier, but to make it stronger atContinue reading “Fish Friday”
“Donuts Before Discipline” – Berliner and Fastelavnsboller
In German and Nordic kitchens, the days before Lent smell like hot oil and sugar. While southern Europe leans on fritters and sweet breads, northern Europe goes all‑in on doughnuts and cream buns—Berliners in Germany and fastelavnsboller in Denmark and Norway. Both are part of Shrovetide/Fasching/Fastelavn, the last chance to revel in wheat flour, eggs,Continue reading ““Donuts Before Discipline” – Berliner and Fastelavnsboller”
Peanut Butter Cheerio Toddler Bites
There’s something magical about a recipe that’s simple enough for toddlers, flexible enough for busy parents, and fun enough to turn into a song and video. Peanut Butter Cheerio Toddler Bites check all those boxes. This is more than a snack—it’s a tiny, sweet moment of connection you can build right into your chaotic mornings,Continue reading “Peanut Butter Cheerio Toddler Bites”
Sarakosti Secrets: How Greek “Peasant Food” Turned Beans into the Meat of the Poor
Fasolada, Fakes, and the Quiet Power of Fasting in the Orthodox World In a world where “healthy eating” often means pricey superfoods and complicated diets, there is something deeply refreshing about a kitchen that runs on beans, onions, olive oil, and time. That kitchen exists—and has existed for centuries—in the Greek Orthodox world during Sarakosti,Continue reading “Sarakosti Secrets: How Greek “Peasant Food” Turned Beans into the Meat of the Poor”
“Presidential Appetites: John & Abigail Adams at the New England Table”
John and Abigail Adams helped build a nation with their minds, their letters, and—quietly but powerfully—their kitchen. Together, the second president and the first First Lady to live in the White House embodied a “Presidential Appetite” rooted not in luxury, but in New England simplicity: bubbling apples under a dowdied crust, and hearty boiled dinnersContinue reading ““Presidential Appetites: John & Abigail Adams at the New England Table””
“Sweet Sins of Carnevale: Chiacchiere, Castagnole, and the Farewell to Meat”
In Italy, Carnevale is a season of masks, confetti, and—most dangerously—deep-fried dough. Long before it was an Instagram aesthetic, it was a practical and spiritual hinge in the year: the last, exuberant use of fat, eggs, and sugar before kitchens turned toward the leaner days of Lent. The very word Carnevale is often traced toContinue reading ““Sweet Sins of Carnevale: Chiacchiere, Castagnole, and the Farewell to Meat””
Presidential Appetite
Have you ever wondered what the founding fathers craved while they were laying the foundations of the United States? What culinary treat kept them going? Filled their minds and bellies and fueled them through our nations birthing pains? Today we’re going to be taking a look into the eating habits of America’s Father, General GeorgeContinue reading “Presidential Appetite”
Crêpes, Beignets, and the Last Egg: French & Belgian Mardi Gras
In France and Belgium, the countdown to Lent sounds less like marching bands and more like batter hitting a hot pan. Crêpes sizzling in butter, sugar‑dusted fritters, and waffles piled high all grew out of the same pre‑Lent instinct: use up the last of the eggs, milk, and butter before the fast begins. On ShroveContinue reading “Crêpes, Beignets, and the Last Egg: French & Belgian Mardi Gras”
Fat Tuesday in New Orleans: King Cake and the Feast Before the Fast
As Lent approaches, New Orleans throws one last, glorious party. Fat Tuesday—Mardi Gras—is the moment when the city leans all the way into sweetness, spice, and revelry before the season shifts toward fasting and reflection. For Christians, especially in Catholic traditions, this “feast before the fast” is more than an excuse to indulge; it’s aContinue reading “Fat Tuesday in New Orleans: King Cake and the Feast Before the Fast”
How to say I love you
The feast day of St. Valentine is the most romance filled day of the year. This year we’re saying I love you with a grilled surf and turf dinner. Add a little fire to turn up the flavor this lovers holiday with grilled salmon and steak, served with roasted garlic mashed potatoes, asparagus, and strawberryContinue reading “How to say I love you”
Salt, Spice, and Survival: The Origin Story of a Korean Staple
Ingredients 1 large napa cabbage (about 2–3 pounds) 1/4 cup non‑iodized salt (sea or kosher) Water (enough to dissolve salt and cover cabbage) 1/4–1/2 cup Korean red pepper flakes (gochugaru), to taste 6–8 garlic cloves, minced 1–2 inches fresh ginger, minced 1–2 teaspoons sugar (optional, helps fermentation) 2–3 green onions, sliced 1 small carrot orContinue reading “Salt, Spice, and Survival: The Origin Story of a Korean Staple”
Taco-Papusa Night
A simple taco night quickly took a flavorful detour, turning into an adventure with spicy pupusas—an improvised dish rooted in thousands of years of Latin American history and culture. It was a regular Tuesday afternoon. The kitchen was clean, groceries were getting low, and I just knew Tacos were my best chance at filling theContinue reading “Taco-Papusa Night”
Bolo de Rei – A spin on a cultural tradition.
During Christmas Portuguese tables around the world will hold a special place for the Bolo de Rei, or Kings Bread. It’s a tradition to commemorate the Epiphany- the day the three kings found the baby Jesus and presented him with the gifts of gold, frankincense, and mur. Also traditionally the final day of the 12Continue reading “Bolo de Rei – A spin on a cultural tradition.”
Salsa Verde Cheese Grits: An Accidental Christmas Morning Classic
Tradition Meets Ancient History No Christmas morning in my childhood home was complete without a spread of scrambled eggs, crispy bacon, sweet coffee cake, and—most important of all—my stepmom’s Salsa Verde Cheese Grits. Creamy, savory, and comforting, this dish traces back nearly 35 years in our family. But the roots run even deeper: grits themselvesContinue reading “Salsa Verde Cheese Grits: An Accidental Christmas Morning Classic”
Spinach Dip and Bread: The Must-Have Dish at Every Gathering
An Irresistible Offering In my family, there’s one dish that’s guaranteed to make an appearance at every gathering—my aunt’s Spinach Dip with Bread. Whether it’s Christmas, a birthday, or a simple Sunday get-together, as soon as the door opens and I see her arms full of bread and that unmistakable bowl wrapped in foil, IContinue reading “Spinach Dip and Bread: The Must-Have Dish at Every Gathering”
Bread: The Loaf That Traveled With Humanity
Bread is one of the oldest prepared foods in the world, and its story begins long before farms, cities, or ovens. Archaeologists have found charred, flatbread-like crumbs at a site in northeastern Jordan dating to around 14,400 years ago, showing that hunter-gatherers of the Natufian culture were grinding wild einkorn and roots into flour andContinue reading “Bread: The Loaf That Traveled With Humanity”
Spinach, Mushroom & Cheese Casserole—my aunt’s holiday specialty, a dish made just for me every Christmas.
Every Christmas Eve, our family would attend Mass together and then gather at my aunt’s house for a festive dinner and exchanging gifts. Since I was in middle school, my aunt has gone out of her way to make a spinach, mushroom, and cheese casserole just for me—a dish I look forward to all year.Continue reading “Spinach, Mushroom & Cheese Casserole—my aunt’s holiday specialty, a dish made just for me every Christmas.”
Arroz Doce: A Family Tradition from the Azores-Sweet Memories and Cinnamon Patterns
Arroz Doce: Rice, Memory, and Portuguese History History and Origins Rice pudding itself can be traced to ancient Asia, and sweet rice concoctions traveled westward during medieval times, spreading along trade routes through India, Persia, and into Moorish Spain—a journey that eventually touched Portugal during the Moorish period beginning in the 8th century. Rice wasContinue reading “Arroz Doce: A Family Tradition from the Azores-Sweet Memories and Cinnamon Patterns”
A Craving, a Survivor, and a Kitchen Adventure
As the week wore on and the leftovers from Halloween dwindled, there sat one last small pumpkin on my counter—stranded, almost forgotten, and definitely too cute (and tasty) to toss. Meanwhile, a different kind of craving was simmering: I wanted something bold and Asian for dinner, but not the usual suspects. I wasn’t after ChineseContinue reading “A Craving, a Survivor, and a Kitchen Adventure”
Plum Cobbler Crisp with Hazelnut Coffee Creamer
Sometimes, Southern hospitality arrives in the form of a box of freshly picked fruit. When our neighbor handed my husband a box brimming with ripe, dark plums, it was clear these beauties deserved a dessert that honors their vibrant flavor and our family’s inherited sweet tooth. In true Southern tradition, we decided to whip upContinue reading “Plum Cobbler Crisp with Hazelnut Coffee Creamer”
Ancient Royal Greens
Molokhia, also known as jute mallow or Jew’s mallow, is a beloved leafy green vegetable and soup with deep roots in Egyptian history dating back to the time of the pharaohs. Revered as “the food of kings,” this nutrient-dense green earned its name from the Arabic word “mulukiya,” meaning royal, reflecting its status as aContinue reading “Ancient Royal Greens”
All Souls’ Day — Remembering Through Food, Culture, and Shared Stories
Food as Memory and Ritual Food is more than nourishment—it’s a vessel of memory, ritual, and identity. The flavors that fill a kitchen carry echoes of those who came before us: a grandmother’s recipe, a scent rising from the stove, a meal prepared on a sacred day. Across time and cultures, food has remained humanity’sContinue reading “All Souls’ Day — Remembering Through Food, Culture, and Shared Stories”
Días de los Muertos: Food, Culture, and History
Discover the rich tapestry of Día de los Muertos, where food, family, and memory intertwine to honor those who have come before us. This blog dives into the delicious traditions of Mexico’s Day of the Dead, exploring cultural rituals, the significance of ofrendas, and the history behind favorites like tamales and pan de muerto. WhetherContinue reading “Días de los Muertos: Food, Culture, and History”
Diwali: The Festival of Lights—History, Culture, and the Taste of Samosas
Celebrate Diwali, the vibrant Festival of Lights, through a journey of food, culture, and history. This blog and companion YouTube video explore how Diwali’s ancient traditions—lighting diyas, creating colorful rangolis, and gathering for prayers—symbolize hope and renewal. Readers who love cultural food storytelling will enjoy learning about traditional dishes like samosas, barfi, and gulab jamun, alongside a simple homemade samosa recipe perfect for first-time cooks. Discover the deeper meaning behind Diwali rituals and how food connects families across generations. On the ItsNickyLynn YouTube channel, experience these flavors and stories come to life with step-by-step cooking visuals and festival highlights. Ideal for audiences passionate about global food culture, culinary traditions, and heritage-inspired recipes, this Diwali feature blends history and taste into one heartwarming celebration. Join the community to cook, learn, and explore — where every recipe tells a story of light, love, and cultural connection.
A little back story about my family heritage
My grandmother Theresa was born in the Azores Islands of Portugal in 1941. She was the 5th child of 9 kids. Born and raised on the island of Faial, Theresa aspired to become a Carmelite Sister. On her 18th birthday Theresa, her parents, and her 8 siblings left the Azores and emigrated to the UnitedContinue reading “A little back story about my family heritage”
It's Nicky Lynn 