Photography by Dave Siemer

The charming language that turn of the century recipes were written in is so elegant.  This recipe for smoked haddock is seasoned with a "trifle" of pepper.

Turn-of-the-century tastes were big on bland. This Tea Room recipe uses a only  "suspicion" of pepper and Worchestershire sauce for seasoning.  I'm always surprised when I run into Worchestershire Sauce in a vintage recipe. Somehow, I just don't see it as 150 years old or as a fermented fish sauce. First popularized 1837 by a couple of chemists in Worchester, England, ...

This vintage recipe actually works the way it's written. I add two heaping tablespoons of chopped fresh dill, some finely grated lemon zest and homemade bread crumbs. Since I'm addicted to crunchy crust, I shape the mix into patties for baked salmon burgers instead of a loaf.

My friend Kim may have moved to Ashland from Gold Beach, but something keeps her going back every other week. After she brought back a can of Bruce Pardikis' hand-packed albacore tuna for this pasta, I stopped wondering why. Bruce’s tuna comes from Fishermen Direct Seafood. They catch, process and sell locally. If you’re not quite ready to make to the ...

Yes, it's true. Beleaguered fisherman are only getting $2.35 a pound for lobster. That translates into cheap treats for us but serious pain for the lobstermen. If you're lucky enough to live near the affordable crustaceans, here's an amazingly indulgent comfort food: Lobster Mac and Cheese.

I hate to waste anything, including painted tin spice tins so I recycle them into art. From the Talking Tin collection with photography by D.G. Siemer.