Hemingway’s rabbit stew
I will never forget the smell of stews in my house as a child, and Hemingway does an incredible job of capturing this. He shows the power of food…
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Category: Mains
Mr. Woodhouse’s gruel
Mr. Woodhouse’s gruel is delicious, simple and nourishing, but it uses more decadent ingredients than Oliver Twist had in the workhouse. As a hypochondriac, Mr. Woodhouse might have preferred the bland version, but this recipe shows a more common dish eaten by the wealthy and middle classes of the period…
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Charles Dickens Part 2: gruel
To make gruel, I took the basic ingredients that the workhouse would have on any given day and made the cheapest but tastiest soup possible…
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Louisa May Alcott Post 3: Thanksgiving feast
Thanksgiving turkey gets a bad knock for being dry, but this isn’t true. Turkey is a lean, flavorful meat that isn’t dry unless cooked improperly…
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Washington Irving Part 3: pigeon pie
There are so many great food references in the Legend of Sleepy Hollow that I was torn on this one, but I love squab so really had to go with pigeon pie…
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Mario Puzo Part 4: sausage and peppers
To wrap up our posts on Mario Puzo’s masterpiece, The Fortunate Pilgrim, we thought we’d share our grandma’s classic recipe for sausage and peppers…
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Mario Puzo Part 3: pasta e fagioli
Pasta fazool! Little gives me as much pleasure as pasta fazool. This recipe is great because it can vary in time and effort but is always delicious…
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Thomas Harris Part 2: foie and fava beans with Amarone
The foie is seared in butter and served with a simple Amarone reduction because the sweetness of the wine cuts the fattiness of the foie…
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The Brothers Grimm Part 4: all about ramps
Ramps are an amazing gift from Mother Nature, which is why I used them in Rapunzel’s addictive rampion salad. I think the Brothers Grimm would approve…
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Dracula Part 3: how to break down and cook the chicken for paprika hendl
The original Transylvanian recipe for paprika hendl definitely would have used the whole chicken, because it’s great to have both white and dark meat in the dish.
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Dracula Part 2: paprika hendl recipe
The food reference in the book is a great one. Like most of Stoker’s writing, it’s very sensory – ‘very good but thirsty’…
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We’re a sibling chef and bibliophile team bringing the food and book worlds together through literature’s best dishes.
