instagram pinterest linkedin facebook twitter goodreads facebook circle twitter circle linkedin circle instagram circle goodreads circle pinterest circle

Recipes and Stories

30 May 2017: An Aging Palate, Wild Greens, and the Flavors of Youth

Fusilli (also called Rotini) with Wild Greens, Scallions, and Pine Nuts

In her later years, M. F. K. Fisher, the prominent mid-twentieth-century American essayist and food writer, once wrote poignantly of missing the ravenous, almost insatiable hunger of youth. Charmingly romantic to read in one’s twenties, it wasn’t so charming to reread years later, when that youthful hunger lingered and fought with a suddenly slowing metabolism of middle age. But there’s nothing charming or romantic about it when old age is staring one square in the face.

The problem is that, while our appetite and capacity may slow down with age, the curious cook’s palate doesn’t slow down with it.  Read More 

Be the first to comment

2 April 2012: Poke Sallet

Poke Sallet sauteed with Spring Onions and Bacon Lardons, served here as Mrs. Bryan would have done, with poached eggs

Under the deep-green shade of the old camellias in my back yard, one of the quiet miracles of spring is unfolding: a thick, luxurious stand of new-green poke shoots. This lovely wild green, once a defining element of spring’s table for country folk all across the South, is a real piece of Southern lore, and has been turned by popular culture into an object of derision, a symbol of ignorance and raw poverty.

It is none of those things to me. Read More 

Be the first to comment