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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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Braised Lamb Shanks Provençal from Author Michelle Wildgen

Photo: sunoven.com In my novel, Bread and Butter, Harry’s much-discussed lamb’s neck dish cycles through about a dozen versions in the course of the novel, as it goes from the dish that makes his name to the nemesis he obsesses over perfecting. My own encounter with the fabled lamb’s neck was at Chris Cosentino’s nose-to-tail restaurant […]

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Grain-Free Cauliflower Crust Pizza from Smitten Book Club

Pizza images courtesy theluckypennyblog.com The Smitten books are made up of four novellas (one by each of us), but the four heroines—in this case, book club members and BFFs—appear in each story, and a central arc runs through the entire book. The four of us have been best friends forever and the chance to write […]

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Stir-fried Beef and Broccoli Recipe, Shanghai Style, from Cliff Garstang

My book, What the Zhang Boys Know, is about a widower from Shanghai who is struggling to care for his two young boys in their home in Washington, D.C. One of his solutions to his predicament is to bring his father, also a widower, from Shanghai to help. It turns out that the grandfather is […]

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Barnsley-Style Pork Chops Recipe from Paul Harris

This dish is aimed at achieving two things. Firstly, it is the very OPPOSITE of food on the campaign trail. Campaigns run on pizza, burgers and coffee and very little else. Working on a campaign is a sure fire way of putting on 20 pounds. And that is before you factor in all the campaign […]

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Fresh Trout in an Iron Skillet Recipe by L.L. Nielsen

Dina has been ill and meals have become her least favorite time of day until she meets Gil, a rugged cowboy who invites her on a picnic. She finds she can enjoy fresh fish prepared in Gil’s old iron skillet.  His culinary abilities are quite angelic and, despite her illness, she begins to feel new […]

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