More than a mash, Colcannon is an edible ritual: a mingling of potato and cabbage once used to divine fortunes on Samhain, its warmth carrying the ghosts of harvest and hearth alike.

Fannie Farmer brought standardization to the American kitchen, but her cookbooks offer more than measurements, they are blueprints for dignity and domestic authorship. This recipe for Eggs à la Suisse Toast is a quiet homage to her 1896 original: simple, exacting, and deeply comforting.

A spiced wine with the mystique of a ceremony, Conditum Paradoxum survives from ancient Rome as both recipe and riddle. This modern version softens its edges while preserving the strangeness—bay, mastic, saffron, and a whisper of charcoal stirred into gold.