This is the dish that means Thanksgiving to me. It's a recipe handed down by my mother and I treasure it as much for that as for its taste. It's a family-heirloom, with roots in my mother's Texas childhood, though she learned to make it for herself … [Read more...]
Best Food Writing 2016
I've loved the wonderful Best Food Writing series for years, and am delighted that my story, "Moving Kitchen", is included in the 2016 edition, published today. Edited by Holly Hughes in the US, this year's anthology includes contributions from … [Read more...]
November magic
[This was the first in a series of Crumbs on the Table columns published in Cambridge Magazine. It includes three recipes for a homely yet special autumn feast in sympathy with the season: woodsy mixed mushrooms on garlic toasts, fit for a king or … [Read more...]
Chez Panisse almond tart, and how even the best recipes evolve
The Chez Panisse almond tart has a loyal following to this day, almost forty years after it was first developed by pastry chef Lindsey Shere for the Berkeley restaurant that started the American food revolution. Sophisticated and delicious, this … [Read more...]
In Tomato Fields
September in southern New Jersey is invariably hot and humid, the remnants of August’s dog days hanging on, tenacious and ornery. It is the time when the tomato fields that bordered our house in rural Mickleton began to take on the smell of … [Read more...]
Fried green tomatoes in England
My article, "In Tomato Fields", tells the story of the 'Jersey tomato' in its heyday, during the years when my sisters and I were growing up surrounded by fields of them. It relates how the collective memory of those who loved it and lamented its … [Read more...]
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