On today’s THE FOOD SEEN, two photographers, Noah Fecks & Paul Wagtouicz, have taken it upon themselves to cook through 70 years and over 800 recipes of Gourmet magazine’s storied past, for their tasty blog, The Way We Ate. Hear Noah and Paul chronicle the times by cooking up meringues, sukiyaki, tostones, swedish coffee ring, spaghetti bolognese, strawberry chambord souffle, beer braised beef and onions, rosti swiss potato cake... Today's program has been brought to you by White Oak Pastures
"The more the ingredients were from scratch, the more amazing it was."
"Our kitchen drawers are overflowing, but so are our brains"
"There were things that we made ourselves that beat the pants off of anything we could buy."
-- Noah Fecks on THE FOOD SEEN