In honor of National Culinarians Day, take a look back at Elizabeth Gilbert’s discussion with John Hodgman about her newly published cookbook, At Home on the Range, originally written by her great-grandmother, Margaret Yardley Potter. Considered far ahead of its time, Potter espoused the importance of farmer’s markets and ethnic food, derided preservatives and culinary shortcuts, and generally celebrated a devotion to epicurean adventures. Click here for more.

 CALF’S BRAINS WITH BLACK BUTTER 
“Allow 1 set of brains—or more, for true addicts—for each serving. Soak the brains in cold water for 1 hour or so and drain. Add 1 sliced onion, a bit of chopped parsley and celery, 1 tablespoon of salt, and 1/2 cup of vinegar to enough boiling water to cover the brains, and simmer them gently for 1/2 hour. Drain and when cool tenderly remove the skin and any bits of bone the butcher may have left clinging to their surface. For each 2 sets of brains melt 1/2 cup of butter (or as much more as can be spared) in a shallow pan and allow it to brown slightly….” 

—From At Home on the Range