Through December I’ll be posting recipes — not necessarily holiday-themed — and food-related stories from writers I like. The first contribution is from Kate Christensen, whose books I’ve raved about, and whose mad skillz in the kitchen will one day be the stuff of legend. You can read more of her recipes here. Wash 25 or so fresh Brussels . . .
American Food Writing: An Anthology with Classic Recipes is a fun book to have on hand under any circumstances. But if you’re going to prepare turkey tomorrow, it could be a crucial resource. Thanksgiving, for reasons I won’t bore you with here, was my least favorite day of the entire year growing up. I lay awake worrying about it months . . .
A newly-discovered Edith Wharton letter revives the debate about Lily Bart’s death — and points to suicide.
If, as Virginia Woolf suggested, visits to an author’s home ought to be condemned as sentimental journeys, seeking information about a favorite writer’s diet must be the lowest form of literary boondoggle. I have some sympathy for this line of reasoning. After all, knowing Emily Dickinson’s black cake recipe doesn’t get you closer to the ultimate meaning of her poems. . . .
Oh frabjous day! James Hynes is blogging. His first post is about the new animated Beowulf in 3-D.