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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We’re seeing apples everywhere and FEELING the yearly hunger for warm apple desserts…so we pulled out our most potent recipes…
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Yi-Young Lee’s astonishly beautiful poem Persimmons tells a number of tiny stories, and lovely very precise instruction about choosing and eating persimmons, which are in season now. What could be better: stories, poetry, something exquisite to eat..?
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I mark the day I started making great tomato sauce when I spent an afternoon in Lucia Lo Presti’s kitchen. The secret she taught me is simple and yields an astonishingly rich, silky sauce. With it came a glimpse of a unique way of life —Sicily in New Jersey— that her wine writer son-in-law Anthony Giglio first introduced me to…
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When I am feeling low, I often make NYC chef Sandro Fioriti’s lovely Pasta al Limone, It take no time or odd ingredients to make and is both comforting and divine.
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Fruit eaten in its season is even better eaten with a poem. When we stumbled on this W.S. Merwin poem, we realized we were in the last moments of cherry season. It’s a perfect accompaniment to our favorite cherry feasts.
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Diane Ackerman’s poem “The Consolation of Apricots” gives a sense of just how far an apricot can launch you into reverie. It also gives instructions for how to eat one. I’ve added my own two-cents about how to find great apricots, and what to do if you can’t, along with a recipe for the effect of summer apricots all year long.
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