Posts Tagged ‘cooking’
November 16, 2015 | by Craig Arnold
Craig Arnold’s “For a Cook” appeared in our Winter 1997 issue. Arnold, born on this day in 1967, published only two collections of poems before his presumed death in 2009, when he went missing while hiking alone on a volcanic island in Japan. —D. P. Read More »
September 21, 2015 | by Sadie Stein
Life is an onion—you peel it year by year and sometimes cry. ―Carl Sandburg
Here’s a practical writing tip: if you’re stuck, write “Once upon a time.” Go on, try it—I think you’ll find that even the action is soothing. It’s not just that now you have something on the page, although you do. The words themselves are calming.
Where did I encounter this piece of advice? I don’t want to rob anyone of credit, but misattribution would be bad, too. I think it was in the cookbook The Splendid Table’s How to Eat Supper, but I can’t swear to it. Anyway, in this book, one of the authors relates a time-honored tip passed down from her grandmother: if you don’t know what to make for dinner, just cut up an onion and put it on to cook. The action, the aroma, the fact that an onion is the basis for so many dishes—these factors will conspire to prompt a plan. And if nothing else, you’ll enjoy the savory smell of industry. Read More »
August 27, 2015 | by Sadie Stein
Because my neighbors were out of town, I had been offered the gift of their weekly fruit and vegetable share from Community Share Agriculture. And because they are a family of four, when I came home from the nearby church where the produce is distributed, it was with bags heavy laden with corn, summer squash, celery, peppers, and stone fruits. It was more than I could eat.
The soft little sugarplums were especially ripe—several had burst in one of my totes on the way home—and clearly needed to be dealt with quickly. In that moment, I realized that I had no idea whether one can refrigerate a ripe plum. I knew, of course, that it had to ripen at room temperature—but what about afterward? Did it go horrible and mealy, like a tomato? Or was it stable and delicious, like a grape? It wasn’t that I’d grown up without fruit—in season, there was always a large bowl in the kitchen. But we ate them all so greedily and quickly that the refrigeration issue (at least in my memory) never came up. Read More »
August 17, 2015 | by Sadie Stein
Cooking, as we know, is a constant test of character. It’s easy to pretend we’re all attracted to the high-minded ideals of fostering community, continuing traditions, and feeding souls. But catering for others is often competitive—even if the competition is only with oneself. There is the constant temptation to show off, to experiment, to give into exhibitionism, to put theoretical pleasures before a guest’s actual comfort. The turning out of a completely anodyne meal can be an exhausting exercise, because for every normal and pleasing dish served, there exist the ghosts of a hundred more exciting possibilities considered and abandoned, haunting the dinner table with their potential glory. The trick is keeping overweening ambition at bay. The trick is remembering that, for the duration of the meal, you have a kind of control over others.
And so the question really becomes: What does one do with absolute power? The Stanford Prison Experiment is always looming on the horizon. Benignity goes against nature. Read More »
May 8, 2015 | by Sadie Stein
Back in 2011, I wrote a paean to my family’s one and only signature recipe: the wine cake. I hadn’t read it since it went up, and recently ran across the post while searching for a recipe for the cake; I was craving one for my own birthday.
At the time, I described wine cake as the sole edible thing to emerge from my grandparents’ kitchen, and explained that it was a constant at all family birthdays. It wasn’t too galling, so far as rereads go. But I worry that I failed, in 2011, to express the most important thing: wine cake is amazing. Read More »
November 24, 2014 | by Sadie Stein
You know how J. M. W. Turner tried to exhibit his work at the Royal Academy and the Royal Academy was all, Wow, your work is way too innovative and interesting and we can’t show it because it would threaten all our hidebound, bourgeois ideas and force us to reevaluate everything and make important societal changes? Yeah, well, I totally see their point. Once a year, anyway.
Because every November, all the food magazines and blogs start trying to bully us into to reinventing the wheel. Don’t be a fogey! they scream. What, you’re still eating turkey? HAHAHA. Well, if you insist on being a “traditionalist,” stuff that turkey with linguica and kale! Baste it with ramen! Douse it in pomegranate molasses! (All this is said in a vaguely threatening, SportsCenter-style cadence.) This isn’t your mom’s green bean casserole! You’re not even seeing those losers, are you, with their stupid political views and opinions about your love life? Surely you’re having some awesome no-strings Friendsgiving celebrating the new family you’ve chosen! Right? RIGHT?! SRIRACHA. SRIRACHA. SRIRACHA.
Look. I get the market demands of the newsstand. You can’t just recycle the same stuff year after year. Nor do I mean to advocate a slavish adherence to tradition. In my family’s case, that would mean cleaning the dining room table off in a panic at the last minute, barring entrance to the rooms where we’ve stuck all the mess, then watching my mother stand in front of the digital meat thermometer with tears rolling down her cheeks. Read More »