Winding Oak's Bookology Magazine


Taylor Pork Roll Sandwich

Pork Roll Sandwich

One of New Jer­sey’s most famous foods, the Pork Roll sand­wich is made from John Tay­lor’s Pork Roll, first made in 1856. We’ve cho­sen it as our fea­tured recipe this month, hon­or­ing William Car­los Williams, who lived in Ruther­ford, New Jer­sey.



Kim-chee, a tra­di­tion­al fer­ment­ed side dish made of veg­eta­bles, is the nation­al dish of Korea.


Flowerpot Cakes

At a spring con­fer­ence we orga­nized back in 2004, Karen Ritz, author, illus­tra­tor, and bak­er extra­or­di­naire, made one of these for each of our guests. They were a hit! We think they’d work well with a con­struc­­­tion-themed par­ty or sto­ry­time, too.

orange slices

Orange Omelet

Chas­ing Free­dom takes place in the late 1800s—this recipe is one that might have been served at a lun­cheon.


Divinity Refrigerator Cake

In a 1954 cook­book, we found many recipes spe­cif­ic to the era and quite a few clas­sics. In our Face­book poll, we asked whether you’d pre­fer this recipe or the recipe for Prune Whip. This recipe won!

Dinosaur eggs

Dinosaur Eggs

When you’re done with a day of tromp­ing through the pri­mor­dial savan­nah, on the look­out for dinosaurs, have some of these on hand for your avid dinosaur fans.

Garlic Beef Enchiladas

Garlic Beef Enchiladas

We’ve been fix­ing this recipe for more than 20 years. We had a friend who attend­ed the Gar­lic Fes­ti­val in Gilroy, Cal­i­for­nia (July 24–26, 2015) each year. She raved about the gar­lic enchi­ladas she enjoyed there, so we adopt­ed this recipe to cel­e­brate the love of gar­lic. We hope you find it tasty.


Birdy’s Lentil Soup

Karen Cush­man passed along this recipe from the Cookin’ Canuck with the note that it was just the sort of cold weath­er meal that would grace tables in the Cather­ine, Called Birdy world.

Steve's Spaghetti Sauce

Steve’s Spaghetti Sauce

In Leroy Ninker Sad­dles Up Maybelline’s favorite food is spaghet­ti. Here we share our best recipe for a savory sauce to top any pas­ta. Serves four (or one hun­gry horse).