All posts by Sandy Oliver

Sandy Oliver

About Sandy Oliver

Sandy Oliver Sandy is a freelance food writer with the column Taste Buds appearing weekly since 2006 in the Bangor Daily News, and regular columns in Maine Boats, Homes, and Harbors magazine and The Working Waterfront. Besides freelance food writing, she is a pioneering food historian beginning her work in 1971 at Mystic Seaport Museum, where she developed a fireplace cooking program in an 1830s house. After moving to Maine in 1988, Sandy wrote, Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century published in 1995. She is the author of The Food of Colonial and Federal America published in fall of 2005, and Giving Thanks: Thanksgiving History and Recipes from Pilgrims to Pumpkin Pie which she co-authored with Kathleen Curtin. She often speaks to historical organizations and food professional groups around the country, organizes historical dinners, and conducts classes and workshops in food history and in sustainable gardening and cooking. Sandy lives on Islesboro, an island in Penobscot where she gardens, preserves, cooks and teaches sustainable lifeways.

Pumpkin Cake for Dessert

Time for dessert. We’ve been eating a lot of soup and squash casseroles and things made with beets here lately and we have earned a sweet treat. Only it will be made from some more of my winter-stored food supply, the pumpkins, which are going to get moldy if I don’t cook them. And happily, […]

Chocolate Bark for Your Valentine

It doesn’t say so on the calendar but I am pretty sure that February 14 is National Chocolate Eating Day. You might prefer a big green salad or slab of salmon for your sweetie but I bet most people will be looking around in the kitchen for a chocolate cupcake, cake, cookies, or candy. My […]

Frittata Deconstructed

Toby’s son, my young friend Tres, who sometimes eats breakfast here, thought up this dish one morning recently. He is actually a pretty good cook in his own right, and often makes breakfast for us when he is here, though he just described this dish to me, and I cooked it. Gosh, it was good. […]

Panna Cotta Is Milk Jello

All those milky, eggy, usually sweetened, custards and puddings like crème caramel and flan, and panna cotta which is the one with no eggs, usually scare the daylights out of me to make and unmold. I love to eat them when someone else makes them, and I know I just ought to get over it. […]