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Tag Archives | books and food

BEFORE WE WERE YOURS: Lisa Wingate’s Apple Bread Pudding Recipe

BEFORE WE WERE YOURS: Lisa Wingate’s Apple Bread Pudding Recipe “Shantyboat families, such as the ones depicted in my novel Before We Were Yours, often gathered in small communities to share news and food, find companionship, trade goods, and play homemade instruments and sing. A rare sweet treat would have thrilled Rill and her siblings. Wingate […]

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THE BOOK OF LOST FRIENDS: Lisa Wingate’s Buttermilk Pie Recipe

  THE BOOK OF LOST FRIENDS: Lisa Wingate’s Buttermilk Pie Here’s a recipe that’s a true time period delight from Hannie’s era —Hannie was a freed slave in Louisiana in 1875. It would also be a favorite in the cafe’s dessert case in present-day Augustine, Louisiana. It’s not a ‘pretty’ pie, but served as a […]

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THE SECRET KEEPER OF JAIPUR: Alka Joshi’s Aloo Gobi Matar Subji (Curried Vegetable)

  THE SECRET KEEPER OF JAIPUR: Alka Joshi’s Aloo Gobi Matar Subji (Curried Vegetable) Growing up, whenever my mother wondered what to make for dinner, my brothers and I clamored for her Aloo Gobi Matar Subji or Potato-Cauliflower-Pea Curried Vegetable. I want you to taste my mother’s version of this delicious comfort food because it […]

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Mary Kay Andrews: THE NEWCOMER Prosecco Sippers

Mary Kay Andrews: The Newcomer Prosecco Sippers (Shark Bites) I wanted deliciously beachy, no-fuss recipes that could be served poolside, packed into a cooler for the beach, or beautifully arrayed on a hostess’s table for your The Newcomer book club gathering (see menu). My book club besties usually bring LOTS of wine to our gatherings, […]

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Julie Carrick Dalton’s New Hampshire Maple-Walnut Scones and Blueberry Compote

Julie Carrick Dalton’s New Hampshire Maple-Walnut Scones and Blueberry Compote The image that launched Waiting for the Night Song was of young girls in a rowboat picking blueberries from a wild shoreline, lush with berry bushes, pine trees, and sugar maples. I let my blueberry and maple syrup obsessions run wild as I created a […]

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Ellen Alpsten’s Tsarina Borscht (Beet Soup)

Ellen Alpsten’s Tsarina Borscht (Beet Soup) Catherine I grew up on a nourishing and simple Baltic Russian cuisine, allowing her to withstand a lifetime of hard physical labor in a harsh climate. Northern and Eastern European, Caucasian, Central Asian, Siberian, and East Asian cooking traditions influenced this cuisine, which combined plentiful fish, pork, poultry, caviar, […]

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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 […]

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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 […]

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Natalie Jenner’s Classic Victoria Sandwich Cake

Natalie Jenner’s  The Jane Austen Society Classic Victoria Sandwich This is a very classic British cake recipe from the BBC Good Food Magazine (May, 2005) which is super easy and quick to make. If you prefer, you can skip the icing filling and just spread strawberry jam between the two sponge layers. In The Jane […]

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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 […]

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