Roast Dinner Quotes

She also didn’t fail to note the hand Lorcan kept on Elide’s back. The glow on the lady’s face. Aelin could guess well enough what that glow was from. Even Lorcan’s dark eyes were bright. It didn’t stop Aelin from catching Lorcan’s stare. And giving him a warning look that conveyed everything she didn’t bother to say: if he broke the Lady of Perranth’s heart, she’d flambé him. And would invite Manon Blackbeak to roast some dinner over his burning corpse.

But her attention was on the prince across from her, who seemed utterly ignored by his father and his own court, shoved down near the end with her and Aedion. He ate so beautifully, she thought, watching him cut into his roast chicken. Not a drop moved out of place, not a scrap fell on the table. She had decent manners, while Aedion was hopeless, his plate littered with bones and crumbs scattered everywhere, even some on her own dress. She’d kicked him for it, but his attention was too focused on the royals down the table. So both she and the Crown Prince were to be ignored, then. She looked at the boy again, who was around her age, she supposed. His skin was from the winter, his blue-black hair neatly trimmed; his sapphire eyes lifted from his plate to meet hers. “You eat like a fine lady,” she told him. His lips thinned and color stained his ivory cheeks. Across from her, Quinn, her uncle’s Captain of the Guard, choked on his water. The prince glanced at his father—still busy with her uncle—before replying. Not for approval, but in fear. “I eat like a prince,” Dorian said quietly. “You do not need to cut your bread with a fork and knife,” she said. A faint pounding started in her head, followed by a flickering warmth, but she ignored it. The hall was hot, as they’d shut all the windows for some reason. “Here in the North,” she went on as the prince’s knife and fork remained where they were on his dinner roll, “you need not be so formal. We don’t put on airs.” Hen, one of Quinn’s men, coughed pointedly from a few seats down. She could almost hear him saying, Says the little lady with her hair pressed into careful curls and wearing her new dress that she threatened to skin us over if we got dirty. She gave Hen an equally pointed look, then returned her attention to the foreign prince. He’d already looked down at his food again, as if he expected to be neglected for the rest of the night. And he looked lonely enough that she said, “If you like, you could be my friend.” Not one of the men around them said anything, or coughed. Dorian lifted his chin. “I have a friend. He is to be Lord of Anielle someday, and the fiercest warrior in the land.

I get a text from my grandfather informing me that my grandmother is cooking us dinner. His text ended with the word “roast,” preceded by a hash tag.

You’re implying that I’m not presentable in public unless I have a full face of makeup on.” “No. I absolutely did not imply that.” “I suppose I should take three hours to curl my hair, too, right?” I make my voice tremble. I am the victim of horrendous misdeeds. “Because I’m not pretty enough the way I am? I suppose you’re embarrassed to bring me around your family unless I conform to society’s impossible beauty standards for females?” His eyes narrow. “You’re right. Your hair’s an embarrassment in its natural state and your face is so anti–female beauty that if you go out like that, I’d insist on you walking backward and ten feet away from me. I want you to go upstairs right now and paint yourself unrecognizable.” He arches his eyebrows. “Did I do that right? Are those the words you’d like to put in my mouth?” My chin drops. He lowers his gaze to a newspaper and flicks the page. He did it for dramatic effect. I know he didn’t get a chance to finish reading the article he was on. “Actually, I’d like to put an apple in your mouth and roast you on a spit,” I say. “Go ahead and wear pajamas to dinner, Naomi. You think that would bother me? You can go out dressed as Santa Claus and I wouldn’t care.” Now I genuinely am insulted. “Why wouldn’t you care?” He raises his eyes to mine. “Because I think you’re beautiful no matter what.” Ugh. That’s really low, even for him.

Daddy came and got me after dinner. Mama must have told him I knew that dead girl 'cause he was eyeing me all through Mama's pot roast like maybe I was going to get suicidal and hang myself from the ceiling light in my bedroom after the two helpings of dessert I took.

Will you stay to dinner?" Adam asked. "I will not be responsible for the murder of more chickens," said Samuel. "Lee's got a pot roast." "Well, in that case--

Is this what I really thought would fulfill me? Twenty-seven-dollar roast chicken dinner and a fiancé who sweetly fucks me when we get home.

The very beginning of Genesis tells us that God created man in order to give him dominion over fish and foul and all creatures. Of course, Genesis was written by a man, not a horse. There is no certainty that God actually did grant man dominion over other creatures. What seems more likely, in fact, is that man invented God to sanctify the dominion that he had usurped for himself over the cow and the horse. Yes, the right to kill a deer or a cow is the only thing all of mankind can agree upon, even during the bloodiest of wars. The reason we take that right for granted is that we stand at the top of the hierarchy. But let a third party enter the game - a visitor from another planet, for example, someone to whom God says, "Thou shalt have dominion over creatures of all other other stars" - and all at once taking Genesis for granted becomes problematic. Perhaps a man hitched to the cart of a Martian or roasted on the spit by inhabitants of the Milky Way will recall the veal cutlet he used to slice on his dinner plate and apologize (belatedly!) to the cow.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day’s dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days’ work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy “Let there not be,” and the many-coloured creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon.

When the zebra-striped lizards return, bulbous eyes twisting in every direction, they carry a platter garnished with dried fruit and something that resembles a duck. It’s plucked and roasted but still has its head intact. A warm, herbal scent tickles my nose. At least it’s cooked. "May I introduce you all to the main course?” Morpheus spreads out an arm with dramatic flair. “Dinner, meet your worthy adversaries, the hungry guests.” My tongue dries to sandpaper as the bird’s eyes pop open, and it hobbles to stand on webbed feet, flesh brown and glistening with glaze and oil. There’s a bell hung around its neck, and it jingles as the duck bows to greet everyone. This cannot be happening. Morpheus drags the heavy mallet from beside his chair and pounds it on the table like a judge’s gavel. “Now that we’re all acquainted, let the walloping begin.” Gossamer launches from Morpheus’s shoulder and leaves the room with the other sprites as mass confusion erupts. All the guests leap to their feet, mallets in hand, to chase the jingling duck.

Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.

Dead Butterfly By Ellen Bass For months my daughter carried a dead monarch in a quart mason jar. To and from school in her backpack, to her only friend’s house. At the dinner table it sat like a guest alongside the pot roast. She took it to bed, propped by her pillow. Was it the year her brother was born? Was this her own too-fragile baby that had lived—so briefly—in its glassed world? Or the year she refused to go to her father’s house? Was this the holding-her-breath girl she became there? This plump child in her rolled-down socks I sometimes wanted to haul back inside me and carry safe again. What was her fierce commitment? I never understood. We just lived with the dead winged thing as part of her, as part of us, weightless in its heavy jar.

In the evening of that day, after completing my preparations, I supped on the remaining portions of the sloth, not suitable for preservation, roasting bits of fat on the coals and boiling the head and bones into a broth; and after swallowing the liquid I crunched the bones and sucked the marrow...

If we fail in our negotiation,” Greene told Lafayette en route to d’Estaing’s ship, “we shall at least get a good dinner.” Washington should have chosen Greene, not Sullivan, to steer this mission. Besides his cool head and personal interest in helping his home state, Greene understood that whatever their shortcomings, the French could always be counted on to roast the hell out of a chicken. Greene

Fear of Flying (Because every time you fly, you land somewhere new and you have to make new friends.) Leave something you love in every city you've lived in. A record player in Shanghai, a kitten in Seattle, your best dresses hanging in a closet in Paris. That way you'll always have a reason to retrace your steps back to old friends. So it means you won't have to stay away forever. Learn to enjoy being alone, appreciate the silence of dinners where an entire roast duck can be gnawed away, cartilage and all, without conversational interruption. You are free and oh-so-mysterious. Think: Friends, who needs friends?

Cybil pushed to her feet. "If he hurts her, I'll twist off his dick and feed it to his dog." With that, she stormed out of the room. "She's a little scary," Fox decided. "She's not the only one. I'm the one who'll be roasting his balls for dessert." Layla headed out behind Cybil. "I have to find something to make for dinner." "Oddly, I don't have much of an appetite right now." Fox glanced at Gage. "How about you?

Have you never seen a horse before, lass? They doona answer to ‘horse.’ They have no idea they are horses. ’Tis like sauntering into the forest, saying, ‘Here, boar, boar, boar. I should like to roast you for dinner.

Mandy made pot roast for dinner," Vera says. "It was truly terrible. Do you want some?" Gabe rolls his eyes. "I'm so glad you're in retail, with pitches like that. You must be the best. 'Here try this product - it's awful.

On our first night in our new apartment, we decided to celebrate with Warren’s favorite meal at home. I made pot roast cooked in cognac-based onion soup. Warren got dressed up in his one white dress shirt and when he tasted the pot roast, he grabbed a fistful, jumped up on the countertop, ripped off the buttons to his shirt and proceeded to rub the meat all over his chest. A couple nights later, we went to Roy Marniell’s place and had another pot roast dinner and “Excitable Boy” was born.

Aubade with Cutlery and Crickets" In the dinner I cook for myself tonight, you are an open drawer of cutlery. I've smelled the top notes of butter knives at your shoulder, the tang hidden in the blade of your walk. I need a serving spoon to scoop dal into a cool ceramic, a fork with tines long enough to pierce the skin of the butternut squash roasted in honeyjuice. Even your hands have become a kind of instrument— delicate enough to slide crabmeat out of the shell, sturdy enough to crack a breastbone if need be. Or maybe what I smelled that morning still full of starlight and crickets when we said goodbye— was the clean coolness of a knife's ricasso, the flat rest for a thumb just before the blade disappears into its handle.

The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes.

At least there's nothing traditional about an engagement dinner, so we'll be spared having to prepare a twelve-course wedding banquet loaded with meaning. There will be no roasted pig to symbolize purity. No bright red lobster for luck. No shark fin soup for wealth.

America, it has been observed, is not really a melting pot. It is actually a huge potluck dinner, in which platters of roasted chicken beckon beside casseroles of pasta, mounds of tortillas, stew pots of gumbo, and skillets filled with pilafs of every imaginable color.

Let’s go.” He wrapped an arm round her waist. “Are you sure you don’t want to try this alone?” “If I knew I’d be able to fly, no problem,” she said. “But I told my folks I’d be there for roast dinner, and if I plunge to my death before that they’ll just think it’s rude, so …” They lifted up and drifted beyond the ledge, the world opening up beneath them. Skulduggery redirected the freezing winds so that not a single hair was disturbed on Valkyrie’s head. It was strangely quiet as they flew, surrounded by the howls and shrieks of the mountains but tucked away from it all. “The thought has occurred to me that maybe you’ll only start flying when you absolutely need to,” Skulduggery said. “Do not drop me.” “Indulge me for a moment. The range of your powers is still largely unknown to us, yes? You can fire lightning from your fingertips, you certainly have destructive potential, and you have the burgeoning psychic abilities of at least a Level 4 Sensitive. Plus, you have flown before.” “Hovering is not flying.” “I bet if I were to drop you, you’d fly.” “I’m not sure if I can emphasise this enough, but do not drop me.

His attempt at polite discussion having been rebuffed, Cam sat back as the soup was removed and the second course was brought out. Sweetbreads in béchamel sauce, partridges nestled in herb beds, pigeon pies, roast snipe, and vegetable soufflé laced the air with a cacophony of rich scents.

They were served asparagus in a mousseline sauce so delicious you could faint, then the Easter pâté à la Paulette Lestafier, then a roasted carré d'agneau accompanied by tians of tomatoes, and zucchini with thyme flowers, then a tart of strawberries and wild strawberries with homemade whipped cream.

Whether you are attending someone else's or holding your own dinner party, your main objective should be to lead guests away from the usual road of predictable behaviour and tedious conversation, and towards a shared voyage of epicurean delight. In much the same way as caged animals in zoos are kept mentally healthy by being set mealtime tasks by their keepers, dinner guests will find their repast far more satisfying if it is presented as a challenge and an opportunity for self-expression. For example, instead of the dry old formula of a plate flanked by serried ranks of knives, forks and spoons, today's modern host should show a little more ingenuity when selecting eating utensils. The novelty of using a Black & Decker two-speed drill to sheer flakes of the roast beef or a 15-inch spanner to negotiate the foie gras, will firmly place your party in the minds of your guests as a night to remember.

"If you prefer it, Your Excellency, a private room will be free directly: Prince Golitsin with a lady. Fresh oysters have come in." "Ah, oysters!" Stepan Arkadyevich became thoughtful. "How if we were to change our program, Levin?" he said, keeping his finger on the bill of fare. And his face expressed serious hesitation. "Are the oysters good? Mind, now!" "They're Flensburg, Your Excellency. We've no Ostend." "Flensburg will do -- but are they fresh?" "Only arrived yesterday." "Well, then, how if we were to begin with oysters, and so change the whole program? Eh?" "It's all the same to me. I should like cabbage soup and porridge better than anything; but of course there's nothing like that here." "Porridge a la Russe, Your Honor would like?" said the Tatar, bending down to Levin, like a nurse speaking to a child. "No, joking apart, whatever you choose is sure to be good. I've been skating, and I'm hungry. And don't imagine," he added, detecting a look of dissatisfaction on Oblonsky's face, "that I shan't appreciate your choice. I don't object to a good dinner." "I should hope so! After all, it's one of the pleasures of life," said Stepan Arkadyevich. "Well, then, my friend, you give us two -- or better say three-dozen oysters, clear soup with vegetables..." "Printaniere," prompted the Tatar. But Stepan Arkadyevich apparently did not care to allow him the satisfaction of giving the French names of the dishes. "With vegetables in it, you know. Then turbot with thick sauce, then... roast beef; and mind it's good. Yes, and capons, perhaps, and then stewed fruit." The Tatar, recollecting that it was Stepan Arkadyevich's way not to call the dishes by the names in the French bill of fare, did not repeat them after him, but could not resist rehearsing the whole menu to himself according to the bill: "Soupe printaniere, turbot sauce Beaumarchais, poulard a l'estragon, Macedoine de fruits..." and then instantly, as though worked by springs, laying down one bound bill of fare, he took up another, the list of wines, and submitted it to Stepan Arkadyevich. "What shall we drink?" "What you like, only not too much. Champagne," said Levin. "What! to start with? You're right though, I dare say. Do you like the white seal?" "Cachet blanc," prompted the Tatar. "Very well, then, give us that brand with the oysters, and then we'll see." "Yes, sir. And what table wine?" "You can give us Nuits. Oh, no -- better the classic Chablis." "Yes, sir. And your cheese, Your Excellency?" "Oh, yes, Parmesan. Or would you like another?" "No, it's all the same to me," said Levin, unable to suppress a smile.

For dinner, Victor makes roast chicken, potatoes, and a simple but elegant mâche salad, all with the ingredients we picked up at a market earlier. "The chicken," I say, after taking a bite, "is so good." "Just sea salt, olive oil, garlic, and a little rosemary," he says. "People overcomplicate chicken. That's really all you need.

Conner, what did you write for dinner?" Alex asked. "Tomato soup, mashed potatoes, and rosary chicken," Conner said, and licked his lips. "Rosary chicken?" she asked. "Did you mean rotisserie chicken?" "Oh no," he said fearfully. Fish-Lips Lucy uncovered the largest serving tray, and rather than a delicious roasted chicken, she revealed a live chicken wearing a Catholic rosary. The chicken panicked and fluttered amok around the chambers, squawking loudly and shedding feathers whenever she went. Auburn Sally gave Fish-Lips Lucy a dirty look. "The chicken seems a little undercooked," she said. "Sorry, Captain," Fish-Lips Lucy said. "I knew I was forgetting something.

Ildiko shuddered.  Her hope to never again see or eat the Kai’s most beloved and revolting delicacy had been in vain.  When Brishen informed her that the dish was one of Serovek’s favorites, she resigned herself to another culinary battle with her food and put the scarpatine on the menu.  She ordered roasted potatoes as well, much to the head cook’s disgust. When servants brought out the food and set it on the table, Brishen leaned close and whispered in her ear.  “Revenge, wife?” “Hardly,” she replied, keeping a wary eye on the pie closest to her.  The golden top crust, with its sprinkle of sparkling salt, pitched in a lazy undulation.  “But I’m starving, and I have no intention of filling up on that abomination.” Their guest of honor didn’t share their dislike of either food.  As deft as any Kai, Serovek made short work of the scarpatine and its whipping tail, cleaved open the shell with his knife and took a generous bite of the steaming gray meat. Ildiko’s stomach heaved.  She forgot her nausea when Serovek complimented her.  “An excellent choice to pair the scarpatine with the potato, Your Highness.  They are better together than apart.” Beside her, Brishen choked into his goblet.  He wiped his mouth with his sanap.  “What a waste of good scarpatine,” he muttered under his breath. What a waste of a nice potato, she thought.  However, the more she thought on Serovek’s remark, the more her amusement grew. “And what has you smiling so brightly?”  Brishen stared at her, his lambent eyes glowing nearly white in the hall’s torchlight. She glanced at Serovek, happily cleaning his plate and shooting the occasional glance at Anhuset nearby.  Brishen’s cousin refused to meet his gaze, but Ildiko had caught the woman watching the Beladine lord more than a few times during dinner. “That’s us, you know,” she said. “What is us?” “The scarpatine and the potato.  Better together than alone.  At least I think so.” One of Brishen’s eyebrows slid upward.  “I thought we were hag and dead eel.  I think I like those comparisons more.”  He shoved his barely-touched potato to the edge of his plate with his knife tip, upper lip curled in revulsion to reveal a gleaming white fang. Ildiko laughed and stabbed a piece of the potato off his plate.  She popped it into her mouth and chewed with gusto, eager to blunt the taste of scarpatine still lingering on her tongue.

After his initial homecoming week, after he'd been taken to a bunch of sights by his cousins, after he'd gotten somewhat used to the scorching weather and the surprise of waking up to the roosters and being called Huascar by everybody (that was his Dominican name, something else he'd forgotten), after he refused to succumb to that whisper that all long-term immigrants carry inside themselves, the whisper that says You do not belong, after he'd gone to about fifty clubs and because he couldn't dance salsa, merengue, or bachata had sat and drunk Presidentes while Lola and his cousins burned holes in the floor, after he'd explained to people a hundred times that he'd been separated from his sister at birth, after he spent a couple of quiet mornings on his own, writing, after he'd given out all his taxi money to beggars and had to call his cousin Pedro Pablo to pick him up, after he'd watched shirtless shoeless seven-year-olds fighting each other for the scraps he'd left on his plate at an outdoor cafe, after his mother took them all to dinner in the Zona Colonial and the waiters kept looking at their party askance (Watch out, Mom, Lola said, they probably think you're Haitian - La unica haitiana aqui eres tu, mi amor, she retorted), after a skeletal vieja grabbed both his hands and begged him for a penny, after his sister had said, You think that's bad, you should see the bateys, after he'd spent a day in Bani (the camp where La Inca had been raised) and he'd taken a dump in a latrine and wiped his ass with a corn cob - now that's entertainment, he wrote in his journal - after he'd gotten somewhat used to the surreal whirligig that was life in La Capital - the guaguas, the cops, the mind-boggling poverty, the Dunkin' Donuts, the beggars, the Haitians selling roasted peanuts at the intersections, the mind-boggling poverty, the asshole tourists hogging up all the beaches, the Xica de Silva novelas where homegirl got naked every five seconds that Lola and his female cousins were cracked on, the afternoon walks on the Conde, the mind-boggling poverty, the snarl of streets and rusting zinc shacks that were the barrios populares, the masses of niggers he waded through every day who ran him over if he stood still, the skinny watchmen standing in front of stores with their brokedown shotguns, the music, the raunchy jokes heard on the streets, the mind-boggling poverty, being piledrived into the corner of a concho by the combined weight of four other customers, the music, the new tunnels driving down into the bauxite earth [...]

That was close," I said at last. My heart was still hammering so hard, it felt as if it might burst. We'd snuck into someone else's house and nearly been caught. We'd committed a crime! The adrenaline coursed through my veins. But we'd escaped! We'd pulled it off! I suddenly felt wonderfully light. Darcy looked at me. "Yes." He grinned. The twinkle in his eyes made him look much younger than usual. "We did a pretty good job. Maybe we should turn professional." "Professional housebreakers?" I asked, and now I found myself grinning, too. "Sounds cool." "I reckon we've got what it takes. How about we try a bank robbery next?" "Or a roast dinner?" Darcy glanced at the clock on the dashboard. "Oh, crap!" he exclaimed. Then he started the engine.

The dinner itself might well have been planned by the same mind that had devised the décor: black bean soup, crab meat and slivers of crab shell done in cream, roasted crown of lamb with bone tips decently encased in little paper drawers, tiny hard potatoes, green peas ruined by chopped carrots, asparagus instead of salad, and the dessert called, perhaps a shade hysterically, Cherries Jubilee.

Lou recovered some foie gras, duck confit, and assorted veggies and herbs. As she grabbed the items, a menu started bubbling to the surface: foie gras ravioli with a cherry-sage cream sauce, crispy goat cheese medallions on mixed greens with a simple vinaigrette, pan-fried duck confit, and duck-fat-roasted new potatoes with more of the cherry-sage cream sauce. For dessert, a chocolate souffle with coconut crisps.

Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.

He ordered oxtail soup and enjoyed it heartily. Then he glanced at the menu for the fish, ordered a haddock and, seized with a sudden pang of hunger at the sight of so many people relishing their food, he ate some roast beef and drank two pints of ale, stimulated by the flavor of a cow-shed which this fine, pale beer exhaled. His hunger persisted. He lingered over a piece of blue Stilton cheese, made quick work of a rhubarb tart, and to vary his drinking, quenched his thirst with porter, that dark beer which smells of Spanish licorice but which does not have its sugary taste. He breathed deeply. Not for years had he eaten and drunk so much. This change of habit, this choice of unexpected and solid food had awakened his stomach from its long sleep. He leaned back in his chair, lit a cigarette and prepared to sip his coffee into which gin had been poured.

Peg hummed to herself as she sniffed the concoction; fragrant as muscatel and black as the Earl of Hell's boots. Nan was well on with the savory roasts, the brawn and the Yorkshire Christmas Pie- soon she would have the great turnspits spinning before a roaring fire. Nan and the ugly sisters could see to that death-dealing contraption while she enjoyed herself baking macaroons and gingerbread from Mother Eve's Secrets. Yes, and she mustn't forget the makings of a big inviting Salamagundy salad.

Now, for breakfast, she has oatmeal with ground flax seeds, hemp seeds, nuts, pea protein powder, and a sausage on the side. At lunchtime, two hard-boiled eggs, carrot sticks, celery, peanut butter or avocado, a protein smoothie (with collagen powder, 1 tablespoon of chia seeds, half a tablespoon of coconut oil, and a whole bunch of greens), and half a banana last. For a snack in the afternoon, Greek yogurt, berries, and half a protein bar. Finally, at dinner, fish or chicken, kale sautéed with avocado oil, and roasted sweet potatoes.

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

I have never hated anything as much as I hated being a teenager. I could not have been more ill-suited to the state of adolescence. I was desperate to be an adult; desperate to be taken seriously. I hated relying on anyone for anything. I'd have sooner cleaned floors than be given pocket money or walked three miles in the rain at night than be given a lift home by a parent. I was looking up the price of one-bedroom flats in Camden when I was fifteen, so I could get a head start on saving up with my babysitting money. I was using my mum's recipes and dining table to host 'dinner parties' at the same age, forcing my friends round for rosemary roast chicken tagliatelle and raspberry pavlova with a Frank Sinatra soundtrack, when all they wanted to was eat burgers and go bowling. I wanted my own friends, my own schedule, my own home, my own money and my own life. I found being a teenager one big, frustrating, mortifying, exposing, co-dependent embarrassment that couldn't end fast enough. Alcohol, I think, was my small act of independence. It was the one way I could feel like an adult.

Gabriel Duke. You are a complete hypocrite." "A hypocrite? Me?" "Yes, you. Mr. I-Know-a-Hidden-Tresaure-When-I-See-It. You said you know how to spot undervalued things. Undervalued people. And yet you persist in selling yourself short. If I'm the crown jewels in camouflage, you're a..." She churned the air with one hand. "... a diamond tiara." He grimaced. "Fine, you can be something manlier. A thick, knobby scepter. Will that suffice?" "I suppose it's an improvement." "For weeks, you've been insisting you haven't the slightest idea what it means to give a creature a loving home. 'I'm too ruthless, Penny. I'm only motivated by self-interest, Penny. I'm a bad, bad man, Penny.' And all this time, you've been running an orphanage? I could kick you." "I'm not running an orphanage. I give the orphanage money. That's all." "You gave them kittens." "No, you gave them kittens." "You sent them gifts at Christmas. Playthings and sweets and geese to be roasted for their dinner." "It was the only business I could attend to on Christmas, and I don't like to waste the day. All the banks and offices are closed." She skewered him with a look. "Really. You expect me to believe that?" He pushed a hand through his hair. "What is your aim with this interrogation?" "I want you to admit the truth. You are giving those children a home. A place of warmth and safety, and yes, even love. Meanwhile, you are stubbornly denying yourself all the same things." "I can't be denying myself if it's something I don't want." "Home isn't something a person wants. It's something every last one of us needs. And it's not too late for you, Gabriel." She gentled her voice. "You could have that for yourself.

From: Audrey Griffin To: Soo-Lin Lee-Segal Hey you! I got gingerbread houses to decorate after school. When will you be home? I want to know when to pop the roast in the oven. * From: Soo-Lin Lee-Segal To: Audrey Griffin As I said, I’m superbusy at work, so I won’t be back for dinner. But my mouth is watering just thinking about your famous roast! * From: Audrey Griffin To: Soo-Lin Lee-Segal Don’t think I can’t take a hint. How about I get in my car and deliver you a plate myself? * From: Soo-Lin Lee-Segal To: Audrey Griffin How about you don’t? Thanks, though! *

Thanksgiving dinner is vast and steaming, crowded over the tabletop in hot platters bumping against each other. There are three open bottles of wine, all different colors, and there seem to be far more plates and silverware than are actually needed. Among the guests' contributions, there's a big round fatayer- a lamb pie- that Aziz bought from the green-eyed girl at the Iranian bakery; six sliced cylinders of cranberry sauce from Um-Nadia; whole roasted walnuts in chili sauce from Cristobal; plus Victor brought three homemade pumpkin pies and a half-gallon of whipping cream.

I was eager to try these delicacies, and was thrilled when Bugnard instructed me on where to buy a proper haunch of venison and how to prepare it. I picked a good-looking piece, then marinated it in red wine, aromatic vegetables, and herbs, and hung the lot for several days in a big bag out the kitchen window. When I judged it ready, by smell, I roasted it for a good long while. The venison made a splendid dinner, with a rich, deep, gamy-tasting sauce, and for days afterward Paul and I feasted on its very special cold meat. When the deer had given us its all, I offered the big leg-bone structure to Minette. “Would you like to try this, poussiequette?” I asked her, laying the platter on the floor. She approached tentatively and sniffed. Then the wild-game signals must have hit her central nervous system, for she suddenly arched her back and, with hair standing on end, let out a snarling groowwwwllll! She lunged at the bone and, grabbing it with her sharp teeth, dragged it out onto the living-room rug—luckily a well-worn Oriental—where she chewed at it for a good hour before stalking off. (Even in such intense circumstances, she rarely laid paw on bone, preferring to use her teeth.)

Loaves of fig and pepper bread, of course. But there was also lasagna cooked in miniature pumpkins, and pumpkin-seed brittle. Roasted red pepper soup, and spiced caramel potato cakes. Corn muffins and brown sugar popcorn balls and a dozen cupcakes, each with a different frosting, because what was first frost without frosting? Pear beer and clove ginger ale in dark bottles sat in the icy beverage tub. They ate well into the afternoon, and the more they ate, the more food there seemed to be. Pretzel buns and cranberry cheese and walnuts appearing, just when they thought they'd tasted everything.

That will be $22.95." He held out a hand, and this time she laughed, the full, delightful belly chuckle he remembered from the past. "How about I buy you dinner when we get to the Shark Tank instead?" she offered. "I don't believe that's on our dating plan, Ms. Patel." He pulled out his phone. "Let me see... Hmm. It appears that we've already crossed off the dinner option." Daisy shrugged. "If you don't like their roast beef sandwiches..." "With horseradish?" "And beer." Liam stroked his chin as if considering. "Double order of fries?" "Each." "And for dessert?" he asked. "Fried Oreos, of course." He tucked away his phone. "For you, I'm willing to go 'off plan.

Anything good on the trucks?" "Some beautiful lake salmon, fresh asparagus, and new potatoes." "New enough their skin is peeling?" "Yes." "I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims. "We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus.

Just so we’re clear. You die? I’m going to skin that bitch alive in the s’Hisbe tradition and send the strips back to your uncle. Then I’m going to spit-roast her carcass and chew the meat from her bones.” Rehv smiled a little, thinking it wasn’t cannibalism, because on a genetic level Shadows had as much in common with sympaths as humans did with chickens. “Hannibal Lecter motherfucker,” he murmured. “You know how we do.” Trez shook the water off his hand. “Symphaths… it’s what’s for dinner.” “You going to bust out the fava beans?” “Nah, but I might have a nice Chianti with her, and some pommes frites. I gotta have some tater with my meat. Come on, let’s get you under the water and wash that bitch’s stank off.

While Venice cowered under the watchful eyes of soldiers, the kitchen staff kept busy preparing foreign dishes for the inquisitive doge's steady stream of scholarly guests. We served professors from some of the oldest universities (pork and buttered dumplings for one from Heidelberg, and pasta with a creamy meat sauce for another from Bologna), a renowned herbalist from France (rich cassoulet), a noted librarian from Sicily (cutlets stuffed with anchovies and olives), a dusky sorcerer from Egypt (marinated kebabs), a Florentine confidant of the late Savonarola (grilled fish with spinach), an alchemist from England (an overdone roast joint), and monk-copyists from all the major monasteries (boiled chicken and rice).

She has started to taste her own cooking in a professional way again. Detached, critical, and overly scrupulous. It tastes somewhat different from how she remembers it. Her flavors have gotten somehow stranger, darker and larger: she stirs roasted peppers into the hummus and apricots and capers into the chicken. And she walks into the basement storage room one day and discovers Victor Hernandez kissing Mireille on the butcher block table among the onion skins. Mireille, then Sirine, burst into laughter. Later, Sirine realizes it's the first time she's really laughed in a year. A month later, Mireille is engaged to Victor Hernandez and Victor moves in with her and Um-Nadia. He makes three different kinds of mole sauces for their wedding dinner, and chocolate and cinnamon and black pepper sweetcake.

Dinners at Stony Cross Park were famously lavish, and this one was no exception. Eight courses of fish, game, poultry, and beef were served, accompanied by fresh flower arrangements that were brought to the table with each new remove. They began with turtle soup, broiled salmon with capers, perch and mullet in cream, and succulent Jon Dory fish dressed with a delicate shrimp sauce. The next course consisted of peppered venison, herb-garnished ham, gently fried sweetbreads floating in steaming gravy, and crisp-skinned roast fowl. And so on and so forth, until the guests were stuffed and lethargic, their faces flushed from the constant replenishing of their wineglasses by attentive footmen. The dinner was concluded with a succession of platters filled with almond cheesecakes, lemon puddings, and rice souffles.

After his initial homecoming week, after he'd been taken to a bunch of sights by his cousins, after he'd gotten somewhat used to the scorching weather and the surprise of waking up to the roosters and being called Huascar by everybody (that was his Dominican name, something else he'd forgotten), after he refused to succumb to that whisper that all long-term immigrants carry inside themselves, the whisper that says You do not belong, after he'd gone to about fifty clubs and because he couldn't dance salsa, merengue, or bachata had sat and drunk Presidentes while Lola and his cousins burned holes in the floor, after he'd explained to people a hundred times that he'd been separated from his sister at birth, after he spent a couple of quiet mornings on his own, writing, after he'd given out all his taxi money to beggars and had to call his cousin Pedro Pablo to pick him up, after he'd watched shirtless shoeless seven-year-olds fighting each other for the scraps he'd left on his plate at an outdoor cafe, after his mother took them all to dinner in the Zona Colonial and the waiters kept looking at their party askance (Watch out, Mom, Lola said, they probably think you're Haitian - La unica haitiana aqui eres tu, mi amor, she retorted), after a skeletal vieja grabbed both his hands and begged him for a penny, after his sister had said, You think that's bad, you should see the bateys, after he'd spent a day in Bani (the camp where La Inca had been raised) and he'd taken a dump in a latrine and wiped his ass with a corn cob - now that's entertainment, he wrote in his journal - after he'd gotten somewhat used to the surreal whirligig that was life in La Capital - the guaguas, the cops, the mind-boggling poverty, the Dunkin' Donuts, the beggars, the Haitians selling roasted peanuts at the intersections, the mind-boggling poverty, the asshole tourists hogging up all the beaches, the Xica de Silva novelas where homegirl got naked every five seconds that Lola and his female cousins were cracked on, the afternoon walks on the Conde, the mind-boggling poverty, the snarl of streets and rusting zinc shacks that were the barrios populares, the masses of niggers he waded through every day who ran him over if he stood still, the skinny watchmen standing in front of stores with their brokedown shotguns, the music, the raunchy jokes heard on the streets, the mind-boggling poverty, being piledrived into the corner of a concho by the combined weight of four other customers, the music, the new tunnels driving down into the bauxite earth,

Once again, you have sworn to yourself: You will go slowly. You will eat half - no, a quarter! - of what's shoved before you. You will leave feeling chaste, clean, ascetic, reduced. There is perhaps as little reason to count on this as there has been for the past hundred visits. As little reason as to hope that this will be the day when your conversation with your family will finally end in understanding instead of the opposite. Hope dies last, though. Was it not also Chekhov who wrote 'The Siren,' a seven-page ode to food in the Russian mouth - 'Good Lord! and what about duck? If you take a duckling, one that has had a taste of the ice during the first frost, and roast it, and be sure to put the potatoes, cut small, of course, in the dripping-pan too, so that they get browned to a turn and soaked with duck fat and . . .' You come from a people who eat.

Harry had never in all his life had such a Christmas dinner. A hundred fat, roast turkeys; mountains of roast and boiled potatoes; platters of chipolatas; tureens of buttered peas, silver boats of thick, rich gravy and cranberry sauce — and stacks of wizard crackers every few feet along the table. These fantastic party favors were nothing like the feeble Muggle ones the Dursleys usually bought, with their little plastic toys and their flimsy paper hats inside. Harry pulled a wizard cracker with Fred and it didn’t just bang, it went off with a blast like a cannon and engulfed them all in a cloud of blue smoke, while from the inside exploded a rear admiral’s hat and several live, white mice. Up at the High Table, Dumbledore had swapped his pointed wizard’s hat for a flowered bonnet, and was chuckling merrily at a joke Professor Flitwick had just read him. Flaming

I'm to have dinner with some people from the bookshop, which is as posh as the motel, at six, then read at seven-thirty. I will have to watch my mouth. Some sarcastic remark about gentrification is almost bound to slip out. Even though the topography is right, this doesn't even look like Vermont. Not a cow in sight, not a single shack held together with staples and Masonite. Where are my people? The ones who used to go to Canada automatically at age 18 and get all their teeth pulled out, a standard right of passage. The ones who believe you can't be an alcoholic if you drink nothing but beer. The ones who know how to roast a haunch of venison with onions and garlic and sage and mustard (and where to find the haunch in July). The ones who buy their clothes at rummage and their cars at the junkyard. The ones who used to be me. Here I am on my balcony with a finger or two of cognac, a cigar, and a laptop computer, wearing my black jeans and my Reeboks. God, it's awful.

It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day’s dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days’ work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy “Let there not be,” and the many-colored creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon.

Around me shone the kitchen I'd worked in each day: the copper pans hung neatly, the scratched wooden table and neat blue plates set in rows on the dresser. I got up to rake out the cinders and suddenly clutched at the black stone of the hearth. How long was it since as a new girl I'd first spiked a fowl and set it to roast on that fire? What great sides of beef had we roasted on the smoke-jack, while bacon dangled on hooks, and meat juices basted puddings as light as eggy clouds? Never, in all my ten years at Mawton, had I let that fire die out. Every dawn, in winter or summer, I'd riddled the dying embers and set new kindling on the top. I touched the rough stone and let my cheek press on its everlasting warmth, wishing I could take that loyal fire with me. Foolish, I know, but a fire is a cook's truest friend. It was a good fire at Mawton: blackened with hundreds of years of smoking hot dinners. I think no heathen ever worshipped fire like a cook. So I kissed the smutty hearth wall and packed instead my little tinderbox, to light new fires I knew not where.

SHE HAD WATCHED THEM in supermarkets and she knew the signs. At seven o'clock on a Saturday evening they would be standing in the checkout line reading the horoscope in Harper's Bazaar and in their carts would be a single lamb chop and maybe two cans of cat food and the Sunday morning paper, the early edition with the comics wrapped outside. They would be very pretty some of the time, their skirts the right length and their sunglasses the right tint and maybe only a little vulnerable tightness around the mouth, but there they were, one lamb chop and some cat food and the morning paper. To avoid giving off the signs, Maria shopped always for a household, gallons of grapefruit juice, quarts of green chile salsa, dried lentils and alphabet noodles, rigatoni and canned yams, twenty-pound boxes of laundry detergent. She knew all the indices to the idle lonely, never bought a small tube of toothpaste, never dropped a magazine in her shopping cart. The house in Beverly Hills overflowed with sugar, corn-muffin mix, frozen roasts and Spanish onions. Maria ate cottage cheese.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

Later in the evening, Devon and West had dinner in the dilapidated splendor of the dining room. The meal was of far better quality than they had expected, consisting of cold cucumber soup, roast pheasant dressed with oranges, and puddings rolled in sweetened bread crumbs. “I made the house steward unlock the cellar so I could browse over the wine collection,” West remarked. “It’s gloriously well provisioned. Among the spoils, there are at least ten varieties of important champagne, twenty cabernets, at least that many of bordeaux, and a large quantity of French brandy.” “Perhaps if I drink enough of it,” Devon said, “I won’t notice the house falling down around our ears.” “There are no obvious signs of weakness in the foundation. No walls out of plumb, for example, nor any visible cracks in the exterior stone that I’ve seen so far.” Devon glanced at him with mild surprise. “For a man who’s seldom more than half sober, you’ve noticed a great deal.” “Have I?” West looked perturbed. “Forgive me--I seem to have become accidentally lucid.” He reached for his wineglass. “Eversby Priory is one of the finest sporting estates in England. Perhaps we should shoot grouse tomorrow.” “Splendid,” Devon said. “I would enjoy beginning the day with killing something.

It is a common sentence that Knowledge is power, but who hath duly considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day's dinner, lights a fire with the record, and gives a flavour to its one roast with the burnt souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days' work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy 'Let there not be' - and the many-coloured creation is shrivelled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him by wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon. And looking at life parcel-wise, in the growth of a single lot, who having a practiced vision may not see that Ignorance of the true bond between events, and false conceit of means whereby sequences may be compelled - like that falsity of eyesight which overlooks the gradations of distance, seeing that which is afar off as if it were within a step or a grasp - precipitates the mistaken soul on destruction?

Domenico, my pen pal and the master of ceremonies, emerges from the kitchen in a cobalt suit bearing a plate of bite-sized snacks: ricotta caramel, smoked hake, baby artichoke with shaved bottarga. The first course lands on the table with a wink from Domenico: raw shrimp, raw sheep, and a shower of wild herbs and flowers- an edible landscape of the island. I raise my fork tentatively, expecting the intensity of a mountain flock, but the sheep is amazingly delicate- somehow lighter than the tiny shrimp beside it. The intensity arrives with the next dish, the calf's liver we bought at the market, transformed from a dense purple lobe into an orb of pâté, coated in crushed hazelnuts, surrounded by fruit from the market this morning. The boneless sea anemones come cloaked in crispy semolina and bobbing atop a sticky potato-parsley puree. Bread is fundamental to the island, and S'Apposentu's frequent carb deliveries prove the point: a hulking basket overflowing with half a dozen housemade varieties from thin, crispy breadsticks to a dense sourdough loaf encased in a dark, gently bitter crust. The last savory course, one of Roberto's signature dishes, is the most stunning of all: ravioli stuffed with suckling pig and bathed in a pecorino fondue. This is modernist cooking at its most magnificent: two fundamental flavors of the island (spit-roasted pig and sheep's-milk cheese) cooked down and refined into a few explosive bites. The kind of dish you build a career on.

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco. The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful. This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door. For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction.

It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day's dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days' work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy ‘Let there not be,’ and the many-colored creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon. And looking at life parcel-wise, in the growth of a single lot, who having a practiced vision may not see that ignorance of the true bond between events, and false conceit of means whereby sequences may be compelled - like that falsity of eyesight which overlooks the gradations of distance, seeing that which is afar off as if it were within a step or a grasp - precipitates the mistaken soul on destruction?

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

That night, Marjan dreamt of Mehregan. The original day of thanksgiving, the holiday is celebrated during the autumn equinox in Iran. A fabulous excuse for a dinner party, something that Persians the world over have a penchant for, Mehregan is also a challenge to the forces of darkness, which if left unheeded will encroach even on the brightest of flames. Bonfires and sparklers glitter in the evening skies on this night, and in homes across the country, everyone is reminded of their blessings by the smell of roasting 'ajil', a mixture of dried fruit, salty pumpkin seeds, and roasted nuts. Handfuls are showered on the poor and needy on Mehregan, with a prayer that the coming year will find them fed and showered with the love of friends and family. In Iran, it was Marjan's favorite holiday. She even preferred it to the bigger and brasher New Year's celebrations in March, anticipating the festivities months in advance. The preparations would begin as early as July, when she and the family gardener, Baba Pirooz, gathered fruit from the plum, apricot, and pear trees behind their house. Along with the green pomegranate bush, the fruit trees ran the length of the half-acre garden. Four trees deep and rustling with green and burgundy canopies, the fattened orchard always reminded Marjan of the bejeweled bushes in the story of Aladdin, the boy with the magic lamp. It was sometimes hard to believe that their home was in the middle of a teeming city and not closer to the Alborz mountains, which looked down on Tehran from loftier heights. After the fruit had been plucked and washed, it would be laid out to dry in the sun. Over the years, Marjan had paid close attention to her mother's drying technique, noting how the fruit was sliced in perfect halves and dipped in a light sugar water to help speed up the wrinkling. Once dried, it would be stored in terra-cotta canisters so vast that they could easily have hidden both both young Marjan and Bahar. And indeed, when empty the canisters had served this purpose during their hide-and-seek games.

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

Sometimes we ate raw onions like apples, too, I wanted to tell her. Sometimes, the tin foil held shredded chicken petrified in aspic. A fish head to suck on! I was filled with shame and hateful glee: everything I was feeling turned out at the person next to me. I was the one with an uncut cow's tongue uncoiling in the refrigerator of his undergraduate quad, my roommates' Gatorades and half-finished pad Thai keeping a nervous distance. I sliced it thinly, and down it went with horseradish and cold vodka like the worry of a long day sloughing off, those little dots of fat between the cold meet like garlic roasted to paste. I am the one who fried liver. Who brought his own lunch in an old Tupperware to his cubicle in the Conde Nast Building; who accidentally warmed it too long, and now the scent of buckwheat, stewed chicken, and carrots hung like radiation over the floor, few of those inhabitants brought lunch from home, fewer of whom were careless enough to heat it for too long if they did, and none of whom brought a scent bomb in the first place. Fifteen floors below, the storks who staffed the fashion magazines grazed on greens in the Frank Gehry cafeteria. I was the one who ate mashed potatoes and frankfurters for breakfast. Who ate a sandwich for breakfast. Strange? But Americans ate cereal for dinner. Americans ate cereal, period, that oddment. They had a whole thing called 'breakfast for dinner.' And the only reason they were right and I was wrong was that it was their country. The problem with my desire to pass for native was that everything in the tinfoil was so f*****g good. When the world thinks of Soviet food, it thinks of all the wrong things. Though it was due to incompetence rather than ideology, we were local, seasonal, and organic long before Chez Panisse opened its doors. You just had to have it in a home instead of a restaurant, like British cooking after the war, as Orwell wrote. For me, the food also had cooked into it the memory of my grandmother's famine; my grandfather's black-marketeering to get us the 'deficit' goods that, in his view, we deserved no less than the political VIPs; all the family arguments that paused while we filled our mouths and our eyes rolled back in our heads. Food was so valuable that it was a kind of currency - and it was how you showed loved. If, as a person on the cusp of thirty, I wished to find sanity, I had to figure out how to temper this hunger without losing hold of what it fed, how to retain a connection to my past without being consumed by its poison.

He'd found a sweet-water stream that I drank from, and for dinner we found winkles that we ate baked on stones. We watched the sun set like a peach on the sea, making plans on how we might live till a ship called by. Next we made a better camp beside a river and had ourselves a pretty bathing pool all bordered with ferns; lovely it was, with marvelous red parrots chasing through the trees. Our home was a hut made of branches thatched with flat leaves, a right cozy place to sleep in. We had fat birds that Jack snared for our dinner, and made fire using a shard of looking glass I found in my pocket. We had lost the compass in the water, but didn't lament it. I roasted fish and winkles in the embers. For entertainment we even had Jack's penny whistle. It was a paradise, it was." "You loved him," her mistress said softly, as her pencil resumed its hissing across the paper. Peg fought a choking feeling in her chest. Aye, she had loved him- a damned sight more than this woman could ever know. "He loved me like his own breath," she said, in a voice that was dangerously plaintive. "He said he thanked God for the day he met me." Peg's eyes brimmed full; she was as weak as water. The rest of her tale stuck in her throat like a fishbone. Mrs. Croxon murmured that Peg might be released from her pose. Peg stared into space, again seeing Jack's face, so fierce and true. He had looked down so gently on her pitiful self; on her bruises and her bony body dressed in salt-hard rags. His blue eyes had met hers like a beacon shining on her naked soul. "I see past your always acting the tough girl," he insisted with boyish stubbornness. "I'll be taking care of you now. So that's settled." And she'd thought to herself, so this is it, girl. All them love stories, all them ballads that you always thought were a load of old tripe- love has found you out, and here you are. Mrs. Croxon returned with a glass of water, and Peg drank greedily. She forced herself to continue with self-mocking gusto. "When we lay down together in our grass house we whispered vows to stay true for ever and a day. We took pleasure from each other's bodies, and I can tell you, mistress, he were no green youth, but all grown man. So we were man and wife before God- and that's the truth." She faced out Mrs. Croxon with a bold stare. "You probably think such as me don't love so strong and tender, but I loved Jack Pierce like we was both put on earth just to find each other. And that night I made a wish," Peg said, raising herself as if from a trance, "a foolish wish it were- that me and Jack might never be rescued. That the rotten world would just leave us be.

went off, without waiting for serving men, and unsaddled my horse, and washed such portions of his ribs and his spine as projected through his hide, and when I came back, behold five stately circus tents were up—tents that were brilliant, within, with blue, and gold, and crimson, and all manner of splendid adornment! I was speechless. Then they brought eight little iron bedsteads, and set them up in the tents; they put a soft mattress and pillows and good blankets and two snow-white sheets on each bed. Next, they rigged a table about the centre-pole, and on it placed pewter pitchers, basins, soap, and the whitest of towels—one set for each man; they pointed to pockets in the tent, and said we could put our small trifles in them for convenience, and if we needed pins or such things, they were sticking every where. Then came the finishing touch—they spread carpets on the floor! I simply said, "If you call this camping out, all right—but it isn't the style I am used to; my little baggage that I brought along is at a discount." It grew dark, and they put candles on the tables—candles set in bright, new, brazen candlesticks. And soon the bell—a genuine, simon-pure bell—rang, and we were invited to "the saloon." I had thought before that we had a tent or so too many, but now here was one, at least, provided for; it was to be used for nothing but an eating-saloon. Like the others, it was high enough for a family of giraffes to live in, and was very handsome and clean and bright-colored within. It was a gem of a place. A table for eight, and eight canvas chairs; a table-cloth and napkins whose whiteness and whose fineness laughed to scorn the things we were used to in the great excursion steamer; knives and forks, soup-plates, dinner-plates—every thing, in the handsomest kind of style. It was wonderful! And they call this camping out. Those stately fellows in baggy trowsers and turbaned fezzes brought in a dinner which consisted of roast mutton, roast chicken, roast goose, potatoes, bread, tea, pudding, apples, and delicious grapes; the viands were better cooked than any we had eaten for weeks, and the table made a finer appearance, with its large German silver candlesticks and other finery, than any table we had sat down to for a good while, and yet that polite dragoman, Abraham, came bowing in and apologizing for the whole affair, on account of the unavoidable confusion of getting under way for a very long trip, and promising to do a great deal better in future! It is midnight, now, and we break camp at six in the morning. They call this camping out. At this rate it is a glorious privilege to be a pilgrim to the Holy Land.

You might, for example, be excused for declining an invitation to dinner when the menu offered was dead calf with fungus in heated dough, scorched ground tubers, and cabbage stalks, all swilled down with rotten grape juice, and topped off with the dust of burnt berries in scalding water diluted with congealed oozings from the udders of a cow. You might well decline such a bill of fare but you would miss an excellent meal of veal and mushrooms, roast potatoes and spring greens, chased by a bottle of hock and finished with a steaming cup of coffee and cream. What's in a name? Just about everything.

My mother had just finished kneading a large mass of pasta dough and was patting it into a nice round ball before putting it aside to rest. That meant ravioli. We always began Sunday dinner with either ravioli or lasagne. The homemade pasta meant ravioli, because we buy the large sheets of dough for lasagne from Constantino's. Sitting on the stove, waiting for the oven to get up to temperature, was a roasting pan holding a large pork roast studded with garlic, glistening with olive oil, and surrounded by rosemary sprigs.

So what's on the menu?" "We soak prunes in whisky and tea, dip them in honey, and stuff them with walnuts. These are mixed with sausage for the stuffing. I usually soak the prunes for several days, but we'll make do." "My God. That sounds fabulous." Elliott nodded, but said nothing. He was staring at her intently. "And..." "And..." What was he waiting for? He started to fiddle with the pencil. Finally she realized he was waiting for her input! He had no idea how to banter back-and-forth or to brainstorm creatively. She broke the awkward silence. "Elliott, are you waiting for my suggestions for dinner?" "Aye. I'm waiting." "I think... we should go with the honey." "I use heather honey in North Berwick. But I'm sure the honey here will be fine." "My favorite is from the Akins Apiary. They have delicious apple honey. It's rare, but I'll see if they have some in the pantry." "Excellent. What... what else do you like about the honey?" Sophia tried not to laugh out loud at Elliott's stilted and awkward attempt at conversation. The give-and-take was clearly not a natural process for him. "Let's use the honey in all our dishes. How about roasted vegetables in a balsamic-honey dressing? With thyme? I think rutabaga and turnips would be a nice side for the turkey." He scratched something on his tablet. "Keep going." "And how about a bitter green salad? Maybe arugula and dandelion greens with a honey vinaigrette That will cut the richness of the bird." Elliott nodded. "I like both of those ideas. This meal will showcase the best of both of us... a traditional Scottish roast bird and various preparations for the vegetables and greens.

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

Moving into the Jackson’s house was as easy as returning home after a long vacation. The night of my arrival, Andrea and Richard invited Mrs. Williams to stay for dinner. Andrea prepared a delicious home cooked meal of crispy roast chicken complete with gravy and a variety of freshly baked vegetables. This was followed by a home-made apple pie with creamy vanilla ice cream. I thought I was in heaven over Andrea’s cooking and could not resist her offer of a second helping for dessert.

As soon as we open the apartment door, we can smell the turkey roasting. I've cooked it in a paper bag (a neat trick that ensures an incredibly moist bird without basting). The smell is a heady combination of roasting turkey, and apple brandy, butter, and wild mushrooms that I've combined and rubbed on the inside of the bird and under the skin of the breast and legs. It will be delicious.

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

She is never going to let me live down that stupid Thanksgiving," Kai says. I can't help but take the bait. "You made prime rib!" "It was delicious," Kai says, shrugging. "IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know. "Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!

For dinner, he serves dishes such as raw local fish accented with touches like fresh basil and balsamic vinegar; roasted pumpkin soup laced with ishiri; fat, chewy handmade spaghetti with tender rings of squid on a puddle of ink enhanced with another few drops of fish sauce. It's what Italian food would be if Italy were a windswept peninsula in the Far East. If dinner is Ben's personal take on Noto ingredients, breakfast still belongs to his in-laws. It's an elaborate a.m. feast, fierce in flavor, rich in history, dense with centuries of knowledge passed from one generation to the next: soft tofu dressed with homemade soy and yuzu chili paste; soup made with homemade miso and simmered fish bones; shiso leaves fermented kimchi-style, with chilies and ishiri; kaibe, rice mixed with ishiri and fresh baby squid, pressed into patties and grilled slowly over a charcoal fire; yellowtail fermented for six months, called the blue cheese of the sea for its lactic funk. The mix of plates will change from one morning to the next but will invariably include a small chunk of konka saba, mackerel fermented for up to five years, depending on the day you visit. Even when it's broken into tiny pieces and sprinkled over rice, the years of fermentation will pulse through your body like an electric current.

you’re available.’ ‘Am I available?’ He flashed a broad grin. ‘Count on me.’ In the morning, Kurt was on the circuit before Hutch was fully awake. ‘I’ve loaded the shuttle with your stuff,’ he said. The Memphis was too small to support a dock, other than the space-saving arrangement in the cargo bay for its lander. The designer had assumed that any arriving vehicle would simply come alongside and transfer passengers directly through the main airlock. In this case, however, they were taking on supplies, and it seemed more rational to take the lander outside and make room for the Wendy’s shuttle. ‘How big a job,’ asked Kurt, ‘is it, taking apart a stealth?’ ‘Nothing we can’t handle.’ ‘Okay. Are we on for dinner?’ ‘If you get here with the sauerbraten.’ ‘I’m afraid I don’t have sauerbraten, Hutch. How about roast pork?’ ‘That’ll do fine.’ She signed off and went down to the common room, where breakfast was in progress. ‘We need to decide whether we’re going to move on,’ said George. ‘Do we know yet where the stealths are aimed? Where the next relay point is?’ Hutch passed the question on to Bill, who appeared in a corner of the navigation display. ‘It passes directly through a pair of gas giants in this system and then goes all the way to GCY-7514.’ ‘Where’s that?’ asked Nick. ‘It’s a galaxy,’ said Hutch. George looked distraught. ‘That can’t be right.’ ‘Bill’s pretty accurate with stuff like this. He doesn’t make mistakes.’ She sat down and looked at Bill. ‘You said a pair of gas giants. What do you mean?’ ‘There are two of them locked in a fairly tight gravitational embrace. Unusual configuration. The signal goes right through the system.’ Everyone fell silent. ‘They’re quite beautiful, I would think,’ he added. ‘End of the track,’ said Nick. He looked unhappy, too. They all did. Hutch wasn’t sure how she felt. It would be an unsatisfying conclusion. But maybe it was just as well that they’d be forced to call it off and go home. It seemed like a good time to change the subject. ‘The Wendy’ll be here with our stores in a few hours,’ she said. Tor nodded. ‘Doesn’t seem to me that we’ll need them.’ ‘You’d get pretty hungry going home.’ She sighed. ‘I’m sorry. I know this is a disappointment for everybody. But try to keep in

DINNER AT CARRIE'S house was spent in front of the television. Her mom had cooked a large frozen pizza and cut it in fourths. That's how she knew Dad wasn't going to be home for dinner again. Because if he were going to eat dinner, they'd have something like meatloaf or roast or steak or something good. Her mother didn't cook for just the two of them.

After several hours of preparing, cooking, eating, and laughing together, the kitchen was now lit by the glow of candlelight, and the entire house filled with the glorious aroma of freshly roasted heritage turkey. While Dylan had readied the bird with a few sprigs of chopped rosemary, ground black peppercorn, and a splash of maple syrup, Grace and Carter gathered fall beans and bush squash and a few little sugar pie pumpkins, and cooked the vegetables along with the sweet corn that Carter had brought home.

Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.

She retreated into the table, before remembering that she didn’t want him to know he made her nervous. Still, she gulped before she spoke. It was just that he was so tall, and he watched her with such attention. And that wet shirt stuck so lovingly to every line of his impressive torso. When she read her father’s letter, she’d pictured Lord Lyle as a weedy creampuff. The sort of milksop who let other people arrange his life. The man standing near enough for her to catch the delicious scents of rain and male was more roast beef dinner than fussy French patisserie. “Miss

Amanda lost count of the various delicacies that were offered to her. There were four kinds of soup, including turtle and lobster, and several roast turkeys dressed with sausages and herbs. A never-ending parade of servants brought platters of veal in béchamel sauce, capons, sweetbreads, roast quail and hare, venison, swans' eggs, and a dazzling array of vegetable casseroles. Puddings made of exotic fish and game were presented in steaming silver bowls, followed by trays of luxury fruits and salads, and crystal plates laden with truffles in wine. There were even tender stalks of asparagus, well out of season and therefore highly prized at Christmastime.

Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at it. After all, Wayne's famous Eleven are neither difficult to procure nor annoying to prepare. They are just. So. Boring. Roasted chicken Plain hamburgers Steak cooked medium Pork chops Eggs scrambled dry Potatoes, preferably fries, chips, baked, or mashed, and not with anything fancy mixed in Chili, preferably Hormel canned Green beans Carrots Corn Iceberg lettuce with ranch dressing That's it. The sum total of what Wayne will put into his maw. He doesn't even eat fricking PIZZA for chrissakes. Not including condiments, limited to ketchup and yellow mustard and Miracle Whip, and any and all forms of baked goods... when it comes to breads and pastries and desserts he has the palate of a gourmand, no loaf goes untouched, no sweet unexplored. It saves him, only slightly, from being a complete food wasteland. And he has no idea that it is strange to everyone that he will eat apple pie and apple cake and apple charlotte and apple brown Betty and apple dumplings and fritters and muffins and doughnuts and crisp and crumble and buckle, but will not eat AN APPLE.

The whole roaring crowd was gathered in the long room to give my boar's head fulsome applause when it was carried aloft on a platter. And my goodness, those old folk's eyes were as round as marbles when they saw the tables piled as high as Balthazar's Feast. Plum pottage, minced pies, roast beef, turkey with sage and red wine sauce- and that were just the first course. I was mostly pleased with the second course, for alongside the tongues, brawn, collared eels, ducks and mutton I'd put some pretty snowballs made of apples iced in white sugar, all taken from a dish in Lady Maria's hand in 'The Cook's Jewel.

It was a pity she couldn't do justice to the meal, which featured Scottish salmon, steaming roast joints, venison haunch accompanied by sausages and sweetbreads, and elaborate vegetable casseroles dressed with cream and butter and truffles. For dessert there were platters of luxury fruits; raspberries, nectarines, cherries, peaches and pineapples, as well as a surfeit of cakes, tarts, and syllabubs.

Dinner began at five and went on until seven forty. It was a meal worthy of the age, the house, and the season. Pea soup to begin, followed by a roast swan with sweet sauce, giblets, mutton steaks, a partridge pie, and four snipe. The second course was a plum pudding with brandy sauce, tarts, mince pies, custards, and cakes, all washed down with port wine and claret and Madeira and home-brewed ale. Ross felt that there was only one thing missing: Charles.

In Belinda's dark Craftsman, we drank Riley's cocktails, then ate Belinda's impeccable entrées: roast vegetable lasagna, chicken piccata, shrimp and grits, roast pork with prunes. "This pork is amazing," said Jennie, present for the first time in weeks. "But I move that from now on, we don't have red meat or pork---not because I'm vegetarian but because those farming practices are so bad for the environment." In fact, I didn't cook pork or red meat at home (except for brisket at Passover) for precisely Jennie's reason. As a restaurant critic, I ate---or at least tasted---everything. And as a guest, I'd taken the no-asshole pledge and ate whatever my hosts put on the table, though I drew the line at eel. (Some things are too ugly to eat.) Murmured protests came from the meat-and-potato contingent (Charlotte, Belinda, Sam, and Adrian), but even they agreed that we could stick with chicken and fish. "And only fish on the safe lists---low-mercury, sustainably farmed," said Jennie. Adrian said, "Best quit while you're ahead, Jen.

Harry had never in all his life had such a Christmas dinner. A hundred fat, roast turkeys, mountains of roast and boiled potatoes, platters of chipolatas, tureens of buttered peas, silver boats of thick, rich gravy and cranberry sauce — and stacks of wizard crackers every few feet along the table. These fantastic crackers were nothing like the feeble Muggle ones the Dursleys usually bought, with their little plastic toys and their flimsy paper hats. Harry pulled a wizard cracker with Fred and it didn’t just bang, it went off with a blast like a cannon and engulfed them all in a cloud of blue smoke, while from the inside exploded a rear admiral’s hat and several live, white mice. Up on the High Table, Dumbledore had swapped his pointed wizard’s hat for a flowered bonnet, and was chuckling merrily at a joke Professor Flitwick had just read him.

The dining table had been decorated with jars full of flowers of varying colors, heights, scents. Caladium, salvia, violas, snapdragons, or "snaps" as Glory called them. I'd learned their names---and forgotten half a dozen others as Glory and I had strolled through the garden earlier. Votive candles set into pale-pink glass holders flickered along the table runner. The glass- and silverware sparkled in the early evening sunlight, while dust motes floated lazily through the air. The roast chicken and whipped potatoes, pull-apart rolls, green bean salad, and cucumbers and onions soaked in Italian dressing had been consumed.

I'm not sure we'll have much to your liking, other than the roasted vegetables. We Southerners are all about refined sugar and flours." "You don't eat sugar or flour?" Sam's eyebrows reached his hairline. "God, what else is there? I mean, don't get me wrong, I'm a carnivore through and through, but I couldn't live without breads and desserts." "Sam!" Poppy gave him a disapproving look. Maybe she could polish my brother, although I doubted it. Javier ladled several scoops of chicken and dumplings onto his plate. "I try to eat clean. But it's not as if I don't ever splurge. I love a grain-free veggie pizza with no cheese." The table gasped. "Veggie pizza with no cheese!" Meemaw looked appalled. "That's not pizza! What's the point without the cheese?" Javy passed the tureen to Betsy, who scowled at her grandmother. "It's still pizza, Meemaw. I might try that sometime." Alex choked on a sip of tea. I elbowed him as Betsy leaned around Javy to glare at her cousin. "I agree that on occasion, you gotta splurge." Alex laughed under his breath. "Cheese is your favorite food group, Bets." The idea of Betsy eating clean really seemed to tickle his funny bone. He was lucky she wasn't sitting closer to him. He'd pay later. Her knuckles were white as she gripped her knife. "And yours is beer foam." The table went silent.

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

The boys enjoyed a hearty meal of roast chicken, potatoes, and asparagus. While eating, they related the day’s events. Then Frank announced that they were going out to do a little more sleuthing after dinner. “I declare,” Aunt Gertrude said, sniffing. “I don’t know what’s happening to this generation. Never get proper sleep. They’ll all be nervous wrecks before they’re thirty.