The story behind Olia Hercules’ A Case for Eating Herbs as if They Were Vegetables in the New Yorker is well worth reading. But the title conveys the vital message. A platter of herbs offered alongside other dishes in a meal is an invitation for guests to enjoy herbs primal and fragrant with abandon.
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Although a lot of people complain about the price of eggs, we think they are a bargain. One or two can still make a mighty meal for under two bucks. And there are ENDLESS ways to cook treat them. To spark egg possibility-thinking, we reprise our edit of Renee Schettler Rossi’s “All Hail the Mighty Egg” that appeared in in Leite’s Culinaria some years ago: inspired ideas fueled by memory, passion and hunger.
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Entertaining these days often means being challenged with feeding a mix of carnivores, vegetarians, vegans, and people with specific prohibitions who can not eat something or other. Then I fall back on a strategy I devised years ago to feed a crowd.
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In 1966, sculptor Alexander Calder and his wife Louisa published this full-page ad in the New York Times. Bold and hopeful, it is a fierce statement that resonates as much today as it did then. Every New Year’s Day, we remember that ad, finding it about the most perfect wish for the New Year.
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Looking out at the park across the way, the wild rain and wind made the Christmas tree in the distance appear to sparkle with a kind of fiery iridescence…It reminded us of the unexpected magic that appears daily, even in difficult times, and what we need to experience it.
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There are good reasons I cannot NOT write about persimmons every winter. I love all the ways that they seem defiant, wild, beyond my control… I want others to find their way to the rare experience they offer.
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My super easy turkey-roasting method is one of the many tried-and-true recipes larding Improvised Life’s vast archive, from cocktails to desserts. You’ll find an array of recipe ideas, strategies for making grand make-shift tables and settings, even toasts, poems and blessings… Not to mention these Thanksgiving favorites.
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When I hear the word “radical” used in the context of personal change —whether a book, a course, a workshop — I generally pass it by. It’s so overused and overblown, I’ve come to mistrust it. But in the past few months, I’d heard a number of smart, curious, level-headed people mention Tara Brach’s book, Radical Acceptance: Embracing Your Life With the Heart of a Buddha. Among the trove of very wise and helpful ideas, I especially love this passage about saying yes, perfection, self-comparison and….biscuits.
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Like all the best cookbooks, Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People is not just a collection of recipes but a teaching manual of systems-thinking and smart ideas from some really great cooks from Samin Nosrat to Yotam Ottolenghi. I’ve learned a ton from it.
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Recently, a gift of two green tomatoes sparked a deep hankering: for fried green tomatoes and their elemental deliciousness, and their evocations of deep summer visits to the South long ago. So I cooked up a batch using the simplest method I know. I was startled by how intensely they made me feel the summer day. Here’s the method, and a few things to do with them, and a movie to watch while you eat them.
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In the first few chapters of The Whole Fish Cookbook: New Ways to Cook, Eat Think, chef Josh NIland changed the way I view fish I’ve cooked my whole life. He’s made a years-long study, testing every assumption, to arrive at a point of view that seems radical at first, and then makes perfect sense.
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Every week, Suleika Jaouad, creator of The Isolation Journal newsletter “for people seeking to transform life’s interruptions into creative grist”, gives a prompt for readers to think or write about. This surprising prompt about love hit home.
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One of the best down-and-dirty cooking lessons I’ve seen is pastry chef Natasha Pickowicz’s vast Instagram Story about “soup mother”. And some wonderful writing about deep joys of daily impromptu cooking is woven through her instagram posts. So here are excepts from both: the very liberating wisdom of an inspired, busy, passionate cook.
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Every year when persimmons are in season, I employ a sort of ritual to deeply enjoy the experience of perfection that the miraculous fruit can yield. I amplify it by reading Li-Young Lee’s astonishing poem Persimmons out loud. Poem and ripe persimmon possess beauty in equal measure that never fails to knock me out.
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We love this clip from Martin Scorcese’s brilliant film Goodfellas for teaching us a way to do something we’ve done thousands of time — slice garlic — to make a little go a long way. As well as for reminding us of garlic’s bigger meaning….
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Improvised Life has published A LOT of recipes in its long life, many geared to the holidays. We’re figuring that for many people, this year’s holidays are still going to be improvised and untraditional. Here are a few ideas for whatever form your fete takes. There are lots of ways to celebrate.
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In late September, as cool weather creeps in, I become aware that the waning moments of summer tomatoes are imminent. I hunger for a last bit of lusciousness that only food in its season can convey. I pick out some “real” tomatoes at the farmer’s market to savor the perfect, simple way I learned from my friend Anthony Giglio, and to preserve for winter enjoyment. And I read Pablo Neruda’s ode.
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When we first saw French artist Sarah Espeute’s embroidered table linens, we thought they were drawn-on with indelible markers, something we might be able to do. Then ideas and memories began to connect and flow.
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The best eight bucks I’ve spent lately is the OXO’s Good Grips Jar Spatula, a silicone spatula meant for reaching into jars. It’s so curiously-perfect I find myself using it daily for all sorts of kitchen endeavors.
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Periodically I revisit this short clip of Julia Child flipping a potato pancake, “a daring thing to do” on her ’70s television show where flubs and mess-ups were left as-is. Child ad libs essential wisdom that applies to any daring endeavor, and life itself.
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