This morning I decided to play Book Spine Poetry but handicap myself by choosing only food fiction or food fact books. There’s a collection spilling around the kitchen; I thought it would be easy. But turns out a shelf of titles starting with “The” and ending in “Cookbook” is a bit limiting, and try as I might I couldn’t figure out how to put “The Widow Cliquot” together with “A Goose In Toulouse” and “The Nasty Bits” without cheating. Check it out – here’s what I came up with.
From arugula to jalapeno-stuffed olives to smoked salmon, here are some of our tried-and-true delicious pizza topping combinations. What are yours?
Jack Prelutsky’s pizza poem made me hungry! Since I’m thinking about pizza I thought I should let you in on the secrets of one thing I do really, really well – handmade barbecued pizza.
Most recently, my universe wanted pickled red onions.
It started one afternoon when Kid Two and his Buddy sat here after school and ate an entire jar of baby dill pickles and a one of cornichons for their snack.
Knowing how to brine a perfect turkey is not as important as the ability to remember what, exactly, to give thanks for. Here is novelist Lillian Bos Ross’ description of her 1939 Big Sur Thanksgiving meal. Lillian Bos is one of my heroes; read on to find out more about her.
Susan Feniger and Mary Sue Milliken’s smoothly sweet soup of plantains, parsnips, and leeks. Elton John is the reason I found the recipe. Every meal tells a story, and here is just one.
Photographer Carl Kleiner’s clever photographs depicting ingredients in Ikea’s new cookbook are very, very, very cool. To check them out:
Circa-1973 cookbook of egg recipes from around the globe: caviar to colonialism with a stop at our house for scrambled eggs with shoyu.
Wisdom, not just recipes, can be found in the Joy of Cooking.
Mark Bittman’s brown bag popcorn recipe. Make this all the time! You’ll save money, and it’s healthier and better for the environment than the pre-packaged kind.
This is a simple recipe for albacore and asparagus stir-fry meal that I improvised on a school night based on the tips from the book Hot Wok. Healthy, low-salt, quick, and delicious.