Category Archives

Archive | Entrees RSS feed for this section

Ellen Feldman’s “Paris Never Leaves You” French Omelette

 Ellen Feldman’s Paris Never Leaves You French Omelette Food plays a unique role in my novel, Paris Never Leaves You, not only for its intrinsic appeal but as an expression of Vivi’s search for her identity and the conflict between Charlotte’s past in Paris and their current life in New York. At one point, Vivi […]

Read More

Gail Tsukiyama’s “The Color of Air” Macanese-Style Portuguese Chicken

Gail Tsukiyama’s The Color of Air Macanese-Style Portuguese Chicken The Color of Air takes place in Hilo on the Big Island of Hawai’i in 1935, brimming with the influx of workers who had immigrated to the islands from China, Japan, the Philippines, and Portugal to work on the sugar and pineapple plantations.  In my Japanese […]

Read More

Kelly McWilliams’s Homemade Mac and Cheese and Cauliflower Mac and Cheese

  Kelly McWilliams’s Homemade Mac and Cheese and Cauliflower Mac and Cheese Agnes at the End of the World is a story about the power of hope and faith to help us surmount impossible odds. Agnes begins her journey as the victim of a fundamentalist cult based in northern Arizona, where medicine and contact with […]

Read More

Ruta Sepetys’s Traditional Red Sangria and Tortilla de Patatas

Ruta Sepetys’s A Taste of Spain: Traditional Red Sangria and Tortilla de Patatas  Spain is a feast of sights, sounds, and smells. As you read The Fountains of Silence, I hope you can feel Madrid in 1957. The sunshine. The passion. The fear. The silence. Spain is also a culinary capital of the world. While working […]

Read More

Jewell Parker Rhodes: Zion’s Jamaican Jerk Chicken from Black Brother, Black Brother

“In my middle grade novel, Black Brother, Black Brother, Jamaican twins Zion and Zarra are Donte’s fencing partners and best friends. Zarra dislikes the kitchen but Zion loves cooking food with his secret ingredients—love and tons of spice! After team practice, he brings Jamaican Jerk Chicken as a ‘thank you’ to his coach and teammates. […]

Read More

Kristin Harmel’s Sautéed Chicken with Champagne Sauce

While researching The Winemaker’s Wife, I spent time in the Champagne region of France, where the novel takes place. I was especially lucky to be the guest of a lovely young woman named Virginie Bergeronneau, who works at her family-owned champagne house, Champagne F. Bergeronneau-Marion, based in the town of Ville-Dommange, where the fictional Champagne […]

Read More

Garth Stein’s Recipe for Enzo’s Pancakes

My childhood dog was an Airedale terrier named Muggs, to whom I dedicated my book. She loved pancakes more than any other food, and, in fact, her last meal was “hotcakes,” as my mother calls them. My current dog, Comet, was cut from the same cloth apparently, because she loves pancakes as well; in our […]

Read More

Adriana Trigiani’s Mafalda’s Cotoletta alla Milanese (Breaded Veal Cutlet)

Every recipe in my family cookbook, Cooking With My Sisters, has a name, and not just the one to describe the food, but a name designated to the creator, the cook, or the person in the kitchen who took the age old instructions handed down on bits of paper and at long last, perfected the dish. […]

Read More

Five-Spice Meatballs & Eggplant in Tomato Sauce

In What We Owe by Golnaz Hashemzadeh Bonde, while living as an Iranian refugee in Sweden, Nahid looks back on growing up in Iran and her life as a “young person with great potential.” She reminisces about the summer nights cooking in the kitchen with her mom and her six sisters when they were preparing food […]

Read More

End-of-the-Season Roasted Tomato Sauce

Read More