Is succotash something to be suffered or savored? Laura Lynn Brown offers a warm reflection on the dish, with a savory succotash poem and Thanksgiving recipes.
The Mischief Cafe makes a stop to the Colorado Springs School. Poetry, elusive tea, and cinnamon bread prevail after a snowy trip through Vail.
Chocolate and cherries, “Fall” and Wendell Berry. Two great pairings, paired in Kathryn Neel’s latest Eating and Drinking Poems, one you’ll want to dip in.
Kathryn Neel’s post features Jake Adam York’s poem ‘United States of Barbecue’ and a delicious lemon barbecue sauce recipe coaxed from a secretive chef.
In this Eating and Drinking Poems post, Alexandra Barylski Stott pairs her Polish grandmother’s recipe for perogies with Philip Levine’s poem ‘The Simple Truth’
In her latest Eating and Drinking Poems post, Monica Sharman discusses her nostalgia for the mango and shares a recipe for mango mousse.
Just in time for Valentine’s Day, Kathryn Neel’s latest “Eating and Drinking Poems” post features a flourless chocolate soufflé recipe with a loving ode to chocolate by Rita Dove.
Poet Scott Edward Anderson pays homage to both his fiance and Maya Angelou by pairing the poem “Phenomenal Woman” with the comfort food of a Spoon Roast.
Guest contributor Nicole Gulotta writes about Chilean poet Pablo Neruda’s purpose behind his odes to the mundane, looking specifically at the unexpected beauty of the onion. She pairs this poem with a classic French Onion soup recipe: the perfect blend of cozy and satisfying.
Kathryn Neel’s “Eating and Drinking Poem” post pairs Yeats’ “Hosting of the Sidhe” with a wine syllabub recipe. She discusses Irish mythology, her own personal experience abroad, and the need to set aside small bowls of cream to appease the mischievous Shidhe before making syllabub.