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Pasta Sauce, Tom’s

Erica Bauermeister: Tom’s Pasta Sauce  THE SCHOOL OF ESSENTIAL INGREDIENTS  The idea for The School of Essential Ingredients came from a cooking class I took when my family and I returned to Seattle in 1999 after two years in Italy.  Our experience in Italy had been a revelation; we had transformed from a mother, father and two […]

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Finny’s “Hold the Spices” Pasta Sauce

Justin Kramon: Beef Short Rib or Lamb Pasta Sauce  (Finny’s “Hold the Spices” Pasta Sauce)  An original recipe for one-pot beef short rib or lamb sauce served over pasta. This hearty saucecan simmering away and ready to serve whenever your guests arrive. FINNY  In my novel, Finny, there’s a dinner scene where the main character, Finny, […]

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Oysters with Bacon, Scalloped

Julia Glass: Scalloped Oysters with Bacon Oysters are baked with a sauce of bacon, shallots and heavy cream, andtopped with bread crumbs, fresh herbs and lemon juice in this heavenly dish. THE WIDOWER’S TALE The hero of my new novel, The Widower’s Tale, is a 70-year-old man named Percy Darling, recently retired and living alone—yet vigorous […]

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Lamb Burgers, Spicy

Michele Scott’s Spicy Lamb Burgers and Wine Pairing This recipe comes from chapter two of A Vintage Murder. Nikki and her boss-turned-boyfriend Derek Malveaux are having lunch together at a café in The Barossa Valley of Australia. They’re discussing the interesting turn of events at The Hahndorf Winery: the filming of a movie starring diva actress […]

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Green Chile Enchilada Casserole

Jacqueline Sheehan’s Green Chile Enchilada Casserole NOW & THEN  When I was writing Now & Then, the main character Anna felt the sting of poverty and lack of food for the first time in her life. She had been transported to the past in 1844 Ireland and she was hungry a good part of the time. […]

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Boeuf Bourguignon

Julia Child’s Boeuf Bourguignon MY LIFE IN FRANCE  An Excerpt from Chapter 6 of My Life in France by Julia Child with Alex Prud’homme “Mastering the Art” In late 1959, when Bill Koshland showed our manuscript to the editors at Knopf, it was Judith Jones who immediately understood what we were up to. She and Evan tried […]

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Shepherd’s Pie (or Cottage Pie) from Author Katherine Reay

“Great writers and my mom never used food as an object. Instead it was a medium, a catalyst to mend hearts, to break down barriers, to build relationships.” -Elizabeth, in Lizzy & Jane When writing Lizzy & Jane, I had the pleasure of combining my adoration for cooking and literature in a love story. This […]

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Sanbeiji (Three Cups Chicken) from Author Dave Lowry

There’s a saying among Chinese food connoisseurs that if a Taiwanese style restaurant doesn’t make good “three cups chicken,” it isn’t worthy of the name. That’s probably true, but sanbeiji isn’t really Taiwanese. It comes from Xiangxi Province, in southern China. There’s a story that Wen Tianjiang (1236-83) was the reason it was created. Wen […]

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Four Layers and a Kiss of Sweetness Chicken from the authors of FOUR WEDDINGS AND A KISS

This isn’t a Western recipe. Back in the time of our characters in Four Weddings and a Kiss, folks worked hard for food and often ate simple meals. Families slaughtered chickens and other animals in the backyard, women spent hours over hot fires, and vegetables were only on hand if the garden had yielded a […]

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Nicole Mones: Recipe for Beggar’s Chicken from Chef Alex Ong

Beggar’s Chicken photos © Susan Hwang, courtesy of Chef Mario Tolentino of Betelnut One of the most famous Chinese dishes in the world, Beggar’s Chicken is also one of the more elusive.  Perhaps the traditional method of first marinating the bird, then wrapping it in lotus leaves, then sealing it in clay before baking it […]

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