No food today. Just leaves. (You’re still busy with those quinces anyway, right?) Sometimes New England is so well, New England. Just the sound of crunching leaves makes me feel home.
the quince
Oh the quince! I have found you!When Gourmet Magazine put a quince with its fine pubescence on the cover of the magazine last month, the girls could not stop asking about it.What is this?!A quince, like I said.A quince! A quince! What is a quince?A special fruit, I answered. That we cannot eat raw, that…
quince poached in cardamom vanilla syrup
Oh the quince! I have found you! When Gourmet Magazine put a quince with its fine pubescence on the cover of the magazine last month, the girls could not stop asking about it. What is this?! A quince, like I said. A quince! A quince! What is a quince? A special fruit, I answered. That…
cream
In her book, Home Cooking: A Writer in the Kitchen, Laurie Colwin devotes an entire essay to the wonders of British cream.How did I not read this woman’s writing before? When my friend Janet shoved the book into my hands, I was hungry, I ate it up, and it hit the spot like a good…
the future of food writing
This past weekend, I had the lucky opportunity of attending an little event called The Future of Food Writing. The crew behind The Mount, Edith Wharton’s estate, are trying to revitalize the building’s place in the community, and they are embarking on a series in honor of the written word.The panel was pretty weighty. Christine…
- « Previous Page
- 1
- …
- 131
- 132
- 133
- 134
- 135
- …
- 166
- Next Page »
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 