A recipe for crispy salmon and rice from food writer Elissa Altman, a dish loved by her lab Addie. Addie and Elissa’s story is featured in RESCUED: What Second-Chance Dogs Teach Us About Living with Purpose, Loving with Abandon, and Finding Joy in the Little Things by Peter Zheutlin (TarcherPerigee, 2017).
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A Latvian Stew recipe with pork, apricots and prunes from author Amor Towles, paired with his novel, A GENTLEMAN IN MOSCOW.
Tender scrambled eggs with caramelized chanterelle mushrooms, a simple and satisfying fall meal, pairs with Stephanie Danler’s novel, SWEETBITTER.
Kathy Gunst’s Provencal-Style Fish Soup from her cookbook, SOUP SWAP for #SoupSwapParty, a BookClubCookBook.com blog event (bit.ly/SoupSwapBlogParty).
A spicy topping complements creamy salmon in this recipe paired with FEVER AT DAWN by Péter Gárdos
Ellen Feldman: Victory Fish Baked fish filet with panko breadcrumbs. White fish is soaked in buttter, coated with bread crumbs and spices, and baked. NEXT TO LOVE Though the three women in Next to Love are good cooks, they would never consider themselves chefs. They simply get dinner on the table, as well as breakfast, lunch, pot […]
Judith Jones: Spaghetti and Cheese Spaghetti in a creamy cheese sauce, topped with breadcrumbs and baked. ABOUT THE TENTH MUSE: MY LIFE IN FOOD From the legendary editor who helped shape modern cookbook publishing—one of the food world’s most admired figures—comes this evocative and inspiring memoir. Living in Paris after World War II, Jones broke free […]
Jewell Parker Rhodes: Shrimp and Ham Jambalaya An easy recipe for a classic Louisiana Jambalaya made with shrimp, ham, sausage and/or chicken. YELLOW MOON As a junior in college, I took my first creative writing course. The professor said, “Write about what you know.” I wanted to write about what I could imagine! So, naturally, […]
Pam Jenoff: Shepherd’s Pie Reicpe for a favorite English comfort food — Shepherd’s Pie casserole — made with beef or lamb, carrots and and peas, and topped with mashed potatoes. ALMOST HOME I’m the first to admit I’m not a cook. I quickly turn away from any recipe that has too many ingredients or one […]