RECIPES FROM OUTLANDER KITCHEN TO THE NEW WORLD & BACK AGAIN

Recipes for Scotch broth appeared in cookbooks for the first time in the latter part of the eighteenth century, though variations of this thick, hearty, stew-like soup had been cooking in cast-iron kettles across the Highlands for hundreds of years before that.

Inspired by a classic recipe for frogs’ legs from Provence, these easy, garlicky, crisp-roasted CHICKEN wings tossed in lemon make for spectacularly delicious twenty-first-century snacking.

One of OK’s  most popular and time-tested recipes, this pie has a homemade filling of beef and mushrooms in a rich gravy and is topped with store-bought puff pastry. A smart compromise for the time-crunched, multitasking cook in the twenty-first century. 

Rib-sticking, Outlander-inspired, gluten-free, vegetarian comfort food at its most gratifying.

A luscious, decadent scone made with cream and an egg, resulting in a tender crumb and slightly longer shelf life. 

A traditional Scottish dessert of raspberries, whisky, and cream, originally cranachan was made with crowdie cheese and called a crowdie cream. This twenty-first-century version, uses whipped cream.