About Lindsey Farr:
I am the writer, photographer and culinary prowess behind American Heritage Cooking. I believe in delicious homemade food and the power of dessert (and a good statement necklace)!
Beyond the Blog, I do have a full time job the Pastry Chef at Restaurant Marc Forgione in NYC and I cultivate AHC in my spare time (whatever there is of it!). In January 2015 I uprooted from Atlanta, GA to attend the International Culinary Institute in New York City! I graduated from the Pastry Arts program and worked my way up the culinary hot line, one station at a time, in two separate restaurants before finding myself back in the world of pastry.
While my job can be all-consuming, I love sharing everything I learned at school and beyond with you! (You can read my first culinary school update here, the second one here, the third one here, and the fourth one here!) If you want to see what I’m up to (and baking daily), you can follow me on Instagram!
AHC has helped me realize three of my life passions: writing, photography and cooking/baking. I’m not sure where this latest adventure will take me, but I cannot wait to find out!
I warmly welcome your feedback, suggestions, and questions! And, by all means, if you have a particular family recipe that you would like to see on the site, please send it my way – heirloom recipes are what makes our culture so diverse and rich!
You can always email me at [email protected]
Want to stay connected!? Me toooo! Follow me on Instagram, Twitter, Facebook, YouTube, and (my favorite) Pinterest!
About AHC:
Welcome! I’m overjoyed that you have stopped by! This blog combines my passions for cooking, antique books (well, all books), and American history. I post a smorgasbord of heirloom recipes, heritage recipes, my personal creations, and modern recipes that are just too good not to share. Oh, and a lot of cupcakes!
I love cupcakes. They are like little packages of happiness. 🙂
This blog began purely as a place to share recipes from America’s early colonial history, but, while the passion behind this blog remains the same, the direction has changed. I originally intended to bake and cook my way through old cookbooks and heirloom recipes, but I quickly realized that my true passion is for creating new recipes, combining different ingredients and presenting them in an accessible way.
Oh, and {spoiler alert} there are no Cupcakes in Amelia Simmons, American Cookery. Trust me, I checked.
There are some buried treasures [like these halfway bars or this cinnamon flop] in the books of the past, forgotten as new and more exciting recipes take their place, but I learned the hard way that there are some recipes that are best left in the past.
I felt the strict constraints of my blog restricting: I wanted to be free of the tight boundaries that I had placed, but I also believe that America is big enough to accommodate ALL these recipes I love. The Melting Pot means that American cooking is a mélange of cuisines and the twist we put on them. As I have explored various popular and historical recipes, I realized that American cuisine is more about the American twist that we add, because, like the first settlers, our recipes are adaptations of Old World foods. As America grew a cohesive identity so did her food.
I still try recipes from my (vast) collection of antique cookbooks, and I’ll probably never stop collecting them. There are several that are culinary gospel to me and I will check there before anywhere else, but I was surprised and delighted by the joy I get from creation.
I am sure AHC will continue to evolve as my passions shift or become more focused, but I hope you’ll stick around with me for the journey! Or at least the cupcakes.
