“I just finished reading Mark Sullivan’s Beneath A Scarlet Sky, an incredible novel. There is a dish mentioned in the book for Sausage, Broccoli and Garlic that has me salivating. The main character savors this dish. The book is set during World War II Italy and even the […]
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Addie’s Crispy Salmon and Rice recipe from RESCUED
One of the most gratifying aspects of writing Rescued was speaking with so many thoughtful and insightful people about their second-chance dogs and their relationships with them. I spoke with Elissa Altman, the James Beard-award winning food writer at an especially tender time. Just a few weeks earlier, Elissa, her partner Susan, and their other rescue, […]
A Gentleman in Moscow Latvian Stew recipe from Amor Towles
In writing a novel, I work from an extensive outline that describes in detail the events of every chapter, the settings, and the psychological states of the characters. As a result, when I began composing the “Advent” chapter in A Gentleman in Moscow, I knew that the Count would visit the Piazza (the main restaurant […]
Soft Scrambled Eggs & Chanterelles from Stephanie Danler
One of the great joys of moving to the East Coast was discovering wild mushrooms. My first autumn in New York, a chef friend of mine took us foraging up in the Hudson River Valley where we hunted for chanterelles. Each golden cap was like finding treasure, though the real rewards came later when my […]
Kathy Gunst’s Provençal-Style Fish Soup with Rouille from SOUP SWAP
Photo: Yvonne Duivenvoorden How can making a pot of soup build community? That’s the concept behind Soup Swap, my newest cookbook. Here’s the set up: invite a group of food-loving friends over—neighbors, family, book club, yoga group, PTO, etc— and ask everyone to bring a large pot of their favorite soup (as well Mason jars […]
Dill-Spiced Salmon Recipe from Author Péter Gárdos
Salmon with dill is the Swedish equivalent to American meat loaf. In Fever at Dawn, the main character, Miklos, is brought to Sweden to convalesce after surviving the horrors of WWII. It’s easy to imagine he would have seen this dish everywhere there. This simple and easy dish is paired perfectly with a raw kale […]
Victory Fish
Ellen Feldman: Victory Fish Baked fish filet with panko breadcrumbs. White fish is soaked in buttter, coated with bread crumbs and spices, and baked. NEXT TO LOVE Though the three women in Next to Love are good cooks, they would never consider themselves chefs. They simply get dinner on the table, as well as breakfast, lunch, pot […]
Spaghetti and Cheese
Judith Jones: Spaghetti and Cheese Spaghetti in a creamy cheese sauce, topped with breadcrumbs and baked. ABOUT THE TENTH MUSE: MY LIFE IN FOOD From the legendary editor who helped shape modern cookbook publishing—one of the food world’s most admired figures—comes this evocative and inspiring memoir. Living in Paris after World War II, Jones broke free […]
Shrimp and Ham Jambalaya
Jewell Parker Rhodes: Shrimp and Ham Jambalaya An easy recipe for a classic Louisiana Jambalaya made with shrimp, ham, sausage and/or chicken. YELLOW MOON As a junior in college, I took my first creative writing course. The professor said, “Write about what you know.” I wanted to write about what I could imagine! So, naturally, […]
Shepherd’s Pie
Pam Jenoff: Shepherd’s Pie Reicpe for a favorite English comfort food — Shepherd’s Pie casserole — made with beef or lamb, carrots and and peas, and topped with mashed potatoes. ALMOST HOME I’m the first to admit I’m not a cook. I quickly turn away from any recipe that has too many ingredients or one […]