Category Archives: Savories
I thought long and hard about what might be appropriate to bring to a Columbus Day dinner attended mostly by people I’d never met before. After a short while, the answer was obvious: Continue reading
The poem is pungent with sweat and salt and garlic and groins. And the dressing is no less so. Continue reading
[M]y brain would never forgive me if I forgot such a marvelously specific German term for the weight gained from inconsolate eating. “Grief bacon.” My wedge was flecked with specks of grief. I didn’t know whether to laugh at that or to cry. Continue reading
Foul play is not suspected. Though in excellent health for a woman of her age, her ratings had been in decline for some time. She was 88. Continue reading
Calling horta “braised greens” is an act of descriptive kindness and far more appetizing than calling them what they essentially are, which is boiled weeds. Continue reading
I had wanted to attend The Greenbrier symposium ever since a young woman recently returned from there mentioned it was the place to which Congress would flee in the event of a nuclear holocaust. Continue reading
Now you can understand my state of mind when, earlier this year, I suffered my own, devastating loss– the spanakotiropita, served at my restaurant since the day it first opened, vanished into phyllo-thin air. Continue reading
Serve the First-Day anchovies on their own, with just a drizzle of the marinade and a squeeze of fresh lemon.
Serve Second-Day anchovies on toasted bread with great lashings of butter.
Serve Third-Day anchovies to your cat.
Do not serve Seventh-Day anchovies on the Sabbath. Continue reading