SOHLA'S TOP 4 HOLIDAY RECIPES | Ancient Recipes with Sohla

Why am I only seeing this now? Something is off with the algorithm! Love Sohla and this show!

Does this mean more Ancient Recipes are coming soon?!?! I hope so!! I miss it

OMG I am so happy this series is back! Why has YouTube hidden this video from me for 11 days?!!?

Really miss this series with Sohla - please bring it back with more episodes 🙏🏻

vingegar adds tenderness to the crust, preventing it from becoming tough or overworked

Listening to Delia talk about her tamales, how she started, where she came from, seeing her emotion when talking about where she is now, was beautiful. She came from very humble beginnings and now she has a chain of stores selling her food. She's made a life for herself and her family with hard work, love and delicious tamales. I admire her a lot, she seems like a very humble person with a lot of love in her heart. I live in Australia, but I hope I get to try her tamales one day. Also, big stone grinders, metates, were mentioned - Business Insider has a good episode of their Still Standing series about them. It's called "how one chef is fighting to preserve a cooking tool as old as civilisation itself". It's a really nice watch, lovely story and information with an interesting and important recipe, too.

Hurray Sohla is back!! Love your show and recipes!!!

SOHLA! 🤩🥳😁 You are my favorite internet chef. Your husband is a close second. I love your knowledge , energy and skills for days. I hope this series continues

Sohla hate baking all through the night as a young teenager is hilarious and amazing. I had much, much less healthy coping mechanisms.

Max Miller from Tasting History did "Pumpion Pie" which is the one Sohla is doing with the fried pumpkin and apples - she needed to make much thinner slices of pumpkin. I actually got rid of that step when I made my own version, and used pureed pumpkin instead - and I also added sack wine to the mix when I added the currants and raisins. It slaps when you make it that way.

my sister always makes pumpkin puree from scratch, using white pie pumpkins that have been roasted until lightly caramelized, and twice as much spice as most recipes call for. she is the pumpkin pie queen! hers are sooooo good! just adding: it's orange still, the spices make it very orange especially after baking

I'm glad things worked out well for Sohla. Pay no mind to my comfy Bon Appetit channel which has struggled in her wake.

Sohla is back !!! I am so excited

Oh my gosh I've missed these!!! So happy to see another. I hope there's more

pie crust cookies!! a favorite

I never thought I would subscribe to Premium, then I started bingeing Ancient Recipes with Sohla!

I miss this show!!!! Ahhhh!!! Im still rewatching the previous eps

I wish you used heritage varieties of veg, fruit and grains. To get closer to what they had available. Flour was not bright white- it was totally different and not always just wheat flour!

I very much appreciate the broad spectrum of culinary knowledge you study and draw from.....in this episode, we learn things from the peasantry, to the colonists, to the royal courts. It's fascinating (and important) for us to learn our respective histories -- food, music, and mathematics are the true universal languages.

One pumpkin, one apple is equal to: whatever is reasonable. My great grandmother use to say, whatever is reasonable. A small handheld pumpkin is not reasonable for a family of say twelve, but an xtra large one may be. In her mind, she'd measure ingredients that way too. I can see grampa and uncle joey eat more than mary and jane. This seems a more reasonable way to cook rather than the "one size fits all way." Also, way back when, my gram said food spoiled fast, so she'd try to cook just enough for a specific meal, that sounds reasonable to me. Food eaten is food not rotting.