Just like anything else, foods have trends - and some fall out of of favor. For example, here's a vintage seafood dish that ...

Aspic seems like an old food fad that no one wants to deal with anymore, but that's not true. This meaty gelatin has a long history and has been used for everything from food preservation and ...

Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set. Unmold the ...

To round out the menu, Johnson said that any sampling of vintage foods must include both a savory and a sweet Jell-O dish. For a savory Jell-O, Johnson recommended making a tomato aspic.

There are two fan pages dedicated to his recipes and for many, like me, he is something of a Virgil figure through the weird, wild world of the online aspic community. It's a surprisingly well ...

Before the early 19th century, dishes in aspic didn’t exist. Instead, Russian cuisine had different jellies of meat and fish that didn’t have an attractive ceremonial appearance. French chefs ...

Since the 1950s, St. Anthony’s signature dish has been its spinach souffle, a dish that Bowers had heard about from longtime diners before he even took the job. “We tracked down the recipe ...