Dish It Out: Feeding The Lasses 3d6x

First published in 2005 by Conari Press,

an imprint of Red Wheel/Weiser, LLC

York Beach, ME

With offices at:

368 Congress Street

Boston, MA 02210

www.redwheelweiser.com

Copyright © 2005 Red Wheel/Weiser, LLC.

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from Red Wheel/ Weiser, LLC. Reviewers may quote brief ages.

Acknowledgements on page 64.

ISBN: 1-57324-259-4

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Printed in Hong Kong

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“You know, I love to talk about food I'm going to eat while I'm ALREADY eating.”

— GRACE, FROM WILL & GRACE

Breakfast, Brunch & Great Beginnings

Effortless Omelet

Dear Doc Omelet . . .

Blueberry Blintzes

Cookie Dough Pancakes

Fancy Fruit Parfait

Ladies Who Lunch

Athena's Antipasti

Thai Turkey Picnic Wraps

Flower Salads

Classic Crab Cakes

Squash Risotto

Chicken with Sun-Dried Tomatoes

Cold Spicy Noodles

Sassy Snacks

Warm Goat Cheese Appetizer

Herbed Yogurt Dip

Cheatin' Quiche

ion Fruit Lobster Appetizer

Ruminations on the Potluck

Thoughts on the Television Event Party

Fiesta Salsa

Olé Guacamole

Divine Dinner Delights

Moules à la Marinière (Mussels in White Wine Sauce)

Blood Orange Salad

Mexican Gazpacho

Chicken Saltimbocca

Scandalous Shrimp Scampi

Heavenly Ham

Breakfast, Brunch, & Great Beginnings

Effortless Omelet

2 large eggs, room temperature

1 tablespoon lukewarm water

1/8 teaspoon salt

dash of pepper, if desired

butter or cooking spray

In a small bowl, beat the eggs, water, and salt together until blended. Add a dash of pepper if desired.

Heat 1 teaspoon of butter (or use cooking spray) in a 7- to 10-inch nonstick omelet pan or skillet over medium-high heat (the pan is hot and “ready” when a drop of water sizzles in it). Pour in egg mixture.

With an inverted pancake turner, carefully push the cooked portions at the edges of the omelet toward the center so the uncooked portions can “spill over” and reach the hot surface of the pan. Tilt pan to spread the uncooked portions of the egg mixture as necessary.

When the top of the omelet is thickened and no visible liquid egg remains, fill it with your filling of choice, if any. With the pancake turner, fold omelet in half. Let the omelet cook in the pan for 30 seconds to a minute more. Invert it onto a plate with a quick flip of the wrist or take the mellow route and simply slide it onto a plate. Makes 1 incredible omelet.

Dear Doc Omelet . . .

Omelets cook so quickly that the filling should be selected and prepared before starting the eggs. My friend Michael, a.k.a. Doc Omelet, suggests trying a “whatever's in the fridge” omelet or one of the international or custom combos below:

THE GREEK: Olives, feta cheese, spinach, onions

THE MEXICAN: Salsa, onions, chilies, avocado, sausage or bacon

THE JEWISH: Kosher salami, cheddar cheese, onions

THE ITALIAN: Italian sausage, pepperoni, mozzarella cheese, onions

THE GARBAGE CAN: Anything . . . broccoli, onions, sprouts, carrots

THE DUKE: Caviar

Blueberry Blintzes

1 cup all-purpose flour

1/2 teaspoon salt

4 eggs

1 cup water or milk

butter

2 cups blueberries, well washed

2 tablespoons sugar

2 tablespoons all-purpose flour

applesauce

sour cream

In a medium bowl, sift together the flour and salt. In a large bowl, beat the eggs, add the water, and beat again. Gradually add the salted flour to the eggs, stirring constantly to make a thin, smooth batter.

Lightly grease a 6-inch skillet with butter and place over a mediumhigh flame. Pour about 1/2 cup of the batter into the skillet. Fry until the blintz begins to “blister” and the edges curl away from the skillet; the top of the blintz may be slightly moist. Turn out, fried side up, by inverting the skillet over a wooden board. It may be necessary to tap the edge of the skillet against the board.

When the blintzes are all fried, sprinkle the blueberries with sugar and flour. Place 1 tablespoon blueberries in the center of each blintz (browned side up). Fold over one side of the dough to cover the filling, then overlap with the other side of the dough. Tuck both sides under so that they almost meet at the back center. Again fry in butter until lightly browned on both sides. Serve hot with applesauce or sour cream. Serves 6.

Cookie Dough Pancakes

To eat a Cookie Dough Pancake you have to glide into a fairly naughty state of conditional anarchy—you are challenging the breakfast establishment when biting into this territory. Raw cookie dough at breakfast? Forbidden! Yet, when enveloped in a hearty, wholesome breakfast pancake, with mom or dad or the little angel sitting on your shoulder flipping it, it transcends all restriction and becomes one of the most fun-to-eat foods in the universe.

1 cup buttermilk

1 egg

3 tablespoons butter, melted

1/2 teaspoon salt

3/4 cup unbleached white flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

oil for griddle

powdered sugar, optional

maple syrup

3/4 cup cookie dough, homemade or packaged

In a large bowl, beat the buttermilk and egg together. Add the melted butter and salt and mix well. In a medium bowl, measure out the flour and blend the baking soda and baking powder into it. Add the flour mixture to the buttermilk and mix everything together.

When you are ready to make the pancakes, lightly grease a griddle or pan and heat on medium heat. Without stirring, ladle batter from the bottom of the bowl and pour onto the griddle forming 4-inch pancakes. Drop 1/2- teaspoon measures of cookie dough onto the pancakes. When the surface of the pancake is covered with bubbles, flip it and cook for another minute.

Dust with powdered sugar or serve with real maple syrup. Makes a dozen 4-inch pancakes.

Fancy Fruit Parfait

Take some of your favorite fruits—whatever is in season: apples, oranges, pears, peaches, berries, cantaloupe, or watermelon. The more fruit, the better. Slice them up into a bowl. In a tall cup, alternate fruit layers with vanilla or plain yogurt. Garnish with a dollop of chocolate sauce or whipped cream and a sprig of mint. Get a big spoon and dig in!

Ladies Who Lunch

Athena's Antipasti

1 cup extra-virgin olive oil, 1/4 cup reserved

1 cup garlic cloves, cut in halves or quarters

1/2 cup each balsamic vinegar and soy sauce

1 tablespoon crushed garlic

black pepper to taste

5 cups thickly sliced or quartered mushrooms

5 cups chick peas, cooked, drained, and ready to go (canned work just fine)

1 1/2 cups roasted red peppers

1 cup capers

1/2 cup caperberries (like capers but bigger, with long stems; available in gourmet shops and some grocery stores)

1 tablespoon oregano

1 1/2 cups chopped Kalamata olives

Roast garlic cloves in the 1/4 cup reserved olive oil until slightly golden in color, about 10 to 15 minutes at 400°F. Set aside to cool. Save the oil.

Whisk together the vinegar, soy sauce, 1/2 cup olive oil, crushed garlic, and salt. Separately, add the remaining ingredients together in a large bowl. Divide cooked garlic cloves in half and add to mix with half of the garlic oil. Save the rest again to adjust for taste before serving. Pour dressing over the vegetable mix and toss gently but well. Chill and serve. Serves 10 to 12.

Thai Turkey Picnic Wraps

1/2 cup tamari or soy sauce

4 tablespoons rice vinegar

2 teaspoons powdered sugar

3 teaspoons cornstarch

1 Anaheim chili, seeded and finely minced

2 tablespoons oil

1/2 turkey breast (approximately 2 1/2 pounds), boned and skinned and diced

4 cloves garlic, finely minced

1 large Bermuda onion, thinly sliced

1 cup fresh basil, chopped

1 tablespoon fresh mint, chopped

1 medium carrot

1 small (8-ounce) jicama

four 9-inch flour tortillas, flatbread, or nan bread

Mix the tamari, sugar, and cornstarch together. Add the chili and set aside. Heat 2 tablespoons of the oil in a wok over high heat. Add the turkey and cook for 1 minute. Add garlic and cook about 4 minutes, until meat is no longer pink. Remove turkey from wok and keep warm.

Heat another tables poon of oil in wok and add onion. Cook, covered, for 2 minutes. Return the turkey and juices to the wok, add tamari mixture, and stir until the sauce begins to thicken. Turn off heat, add basil and mint, and cook covered for 1 minute. Remove from wok, and store in a proper container for transportation. Refrigerate if it will not be eaten within an hour or two.

Peel and julienne or coarsely grate the carrot and jicama and store in separate containers. When ready to serve, spoon the turkey mixture onto the tortillas or bread, garnish with carrots and jicama, and wrap it up.

“It is more fun to talk with

someone who doesn't use long,

difficult words but rather

short, easy words like

‘What about lunch?’”

—A.A.MILNE, FROM WINNIE THE POOH

Flower Salads

Several common flowers are edible, and add an element of color and surprise to an ordinary green salad. Not all flowers are edible, though, so make sure the ones you choose are, and wash and dry thoroughly before using. Common edibles include: nasturtiums, roses, borage, marigolds, squash flowers, and violets.

Classic Crab Cakes

1 pound crab meat (Blue crab is best)

2 eggs

2 tablespoons mayonnaise

1 tablespoon fresh parsley, finely chopped

1/4 teaspoon salt

pepper to taste

dash of hot pepper sauce

1/2 to 3/4 cup of cracker crumbs

flour to dust cakes

2 tablespoons extra-virgin olive oil

1 tablespoon butter

Combine all ingredients in a large bowl except crackers and flour. By hand, form 8 crab cakes;do not pack too tightly. Roll crackers into fine crumbs, roll each cake in the crumbs, and pat the crumbs lightly into the cake. Lightly flour the cakes. Cover and refrigerate for at least 1 hour.

Heat the olive oil and butter in a large skillet over mediumhigh heat. Fry the cakes until golden brown, 3 to 4 minutes per side, turning once. Drain on paper towels. Serves 2 to 4.

Squash Risotto

4 tablespoons unsalted butter

1 large onion, chopped

1 1/2 cups diced, peeled butternut squash

5 cups (or more) chicken or vegetable stock

1 1/2 cups Arborio rice

1 cup dry white wine or white grape juice

1/2 cup grated Parmesan cheese

1/4 cup minced fresh parsley

Melt 3 tablespoons butter in large heavy saucepan over medium-low heat. Add onion and sauté until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes. Mix

in rice. Add wine or juice and cook until absorbed, stirring occasionally, about 510 minutes. For the next 20 minutes, add 1/2 cup stock and stir until rice is tender and mixture is creamy, adding more stock as it absorbs, about 5 minutes per 1/2 cup. Mix in remaining tablespoon of butter and Parmesan cheese. Season with salt and pepper. Divide among bowls and garnish with parsley. Makes 4 to 6 servings, and is easily doubled.

“What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing. It's a sure thing in a world where nothing is sure!” —NORA EPHRON

Chicken with Sun-Dried Tomatoes

This recipe never fails to get raves at parties large and small. It's simple, once you get the hang of the rolling-up process. I pound the chicken with a full wine bottle, but you can use a flat mallet instead.

4 skinless, boneless chicken breasts waxed paper

4 ounces goat cheese

1/3 cup sun-dried tomatoes packed in oil, drained and chopped

2 tablespoons chopped fresh basil

2 tablespoons olive oil

1/3 cup chicken broth

Place the breasts one at a time between two sheets of waxed paper on a flat surface. Pound until 1/4-inch thick. (You may go through several pieces of waxed paper.)

Spread 1 ounce of goat cheese on each chicken breast. Top each with 1 tablespoon sun-dried tomatoes and 1 teaspoon basil. (There will be some of each left over.) Roll up like a jellyroll and secure with toothpicks so that no filling is showing.

Heat the oil in a large skillet over medium flame and add the chicken, turning frequently until white inside and lightly browned on outside. Be sure the inside is thoroughly cooked; this takes 12-15 minutes. Remove and set aside on a warm plate. Cover with aluminum foil.

Add the broth and the remaining sun-dried tomatoes and basil. Turn up heat to high and reduce liquid by half. Drizzle over chicken.

Cold Spicy Noodles

1 pound egg noodles

2 tablespoons sesame oil

3 tablespoons tahini or peanut butter

2 teaspoons chili powder

1 1/2 tablespoons finely chopped garlic

2 tablespoons chili oil

2 tablespoons light soy sauce

2 tablespoons dark soy sauce

1 tablespoon chili bean sauce

2 teaspoons finely chopped fresh ginger

1 teaspoon salt

2 teaspoons sugar

3 tablespoons chopped scallions

Cook noodles in large pot of boiling water. Allow to cool. Toss with 1 tablespoon sesame oil. Mix in another bowl remaining sesame oil and other ingredients. Pour over noodles and sprinkle scallions on top. Serves 4.

Sassy Snacks

Warm Goat Cheese Appetizer

2 tablespoons olive oil

6 garlic cloves, peeled and sliced

8 ounces goat cheese

1 teaspoon dried oregano

5 sun-dried tomatoes in oil, drained and cut into slivers

2 teaspoons capers

pepper to taste

Heat the oil in a small skillet and sauté the garlic until golden brown. Set aside. Cut the goat cheese into 1/2-inch thick rounds and place in a single layer in a microwavesafe dish just large enough to hold the cheese. Sprinkle on oregano, tomatoes, capers, and reserved garlic. Grind pepper on top. Heat in the microwave for a minute or so until cheese is warm. Serve with crackers or baguettes. Serves 6.

“My idea of heaven is a

great big baked potato and

someone to share it with.”

—OPRAH WINFREY

Herbed Yogurt Dip

Make this dip the night before or up to two days ahead to allow the flavors to blend. Serve with the usual crackers and veggies. Use lots of “baby” veggies for a baby shower: baby corn, baby carrots, baby squash, baby artichokes.

1 cup lowfat cottage cheese

1 cup plain lowfat yogurt

2 tablespoons minced green onion

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh mint

2 tablespoons chopped fresh chives

2 garlic cloves, minced or pressed

salt and pepper to taste

Combine all ingredients in a food processor or blender and process until smooth. Cover and chill until ready to serve. Makes 2 cups.

Cheatin' Quiche

Don't have time to prepare a four-star meal?

Are the in-laws due at your house in thirty minutes? Don't panic! There's an easy way to prepare gourmet treats in no time. Pick up a couple trays of bite-size quiches at your local specialty food store from the freezer section, heat ’em up, and arrange on your best china. Garnish with greens and your guests won't know the difference!

OTHER FAUX FOODIE WAYS TO IMPRESS: olive tapenade over toasted baguette, yellow tomato with mozzarella and fresh basil, and melon ball &prosciutto skewers.

ion Fruit Lobster Appetizer

4 1-pound lobsters, already cooked with shells discarded

2 shallots

3/4 cups rice wine vinegar

3 cups ion fruit juice (you can substitute 1 cup with ion fruit liqueur, such as Alizé)

8 ounces butter, cut into small cubes

4 cups tightly packed mixed greens

caviar (enough for 8 small scoops to garnish lobster) salt and pepper to taste

In a nonreactive saucepan over moderately high heat, reduce the shallots and rice wine vinegar to half their original amount. Add the fruit juice (and liqueur if using) and reduce by half again. Reduce the heat under the sauce a bit and whisk the butter, a little at a time, until it is all incorporated. Prepare eight appetizer plates, each with a small mound of mixed greens.

Warm the lobster in the sauce. Place 1/2 a lobster on each plate of greens and pour a bit of sauce over the top. Place a very small scoop of caviar on a central piece of lobster. Serves 8.

Ruminations on the Potluck

Some people try to impose order on the potluck tradition by asg dishes or posting sheets for people to list their contributions. People who want to be sure of a balanced meal that conforms to their own aesthetic ideals should not involve themselves in potlucks. They should throw tidy little sit-down dinners, and provide everything themselves, as proper hosts.

In a potluck, you run the risk of having five kinds of spaghetti and six kinds of gelatin dessert. Each person involved brings whatever he or she chooses. That is where the luck comes in.

The natural habitat of the potluck supper is in clubs, churches, and offices. Ideal conditions for potluck formation include a large number of people who regard each other with an attitude of friendly competition. Showing off is highly desirable. If the group reflects a mix of cultures and ethnicities, the resulting meal can be an adventure. Every participant is equal in a potluck.

An Olde English Blessing

We thank you for the food keeping us alive, There's ten for dinner, but food for five.

and . . . Thoughts on the Television Event Party

While not everyone is a sports fan, every crowd has an event on television that means a lot to them. Some groups gather for the Big Game, others for an awards show or the season finale of a favorite series.

The person in the crowd with the biggest set is the natural host, if he or she also has room for everyone and is sociably inclined. These are intimate, informal occasions. Written invitations would be redundant, as these parties are usually arranged by consensus. The food should require little attention; serve nothing that requires elaborate dissection with a knife and fork. For sporting events, serve chips and dips. Pizza or chili is a bonus. Add a selection of beers and sodas, and the menu is complete. The menu for other events can take its cue from the event itself. For an awards show, provide a buffet of canapés accompanied by sparkling cider and champagne.

Fiesta Salsa

You can make this the day before the party. Wrap well and refrigerate. Sprinkle fresh cilantro leaves on top before serving.

12 ripe Roma tomatoes, cored, seeded, and chopped

1 cup onion, finely chopped

4 serrano or jalapeño chilies, finely chopped

1/2 cup chopped cilantro

1 1/2 teaspoons kosher salt

1 1/2 tablespoons fresh squeezed lime juice

Combine the tomatoes, onions, chilies, cilantro, salt, and lime juice in a sauce dish. Stir well. Serve with tortilla chips. Makes 2 1/2 cups.

Olé Guacamole

This recipe uses a lot of lime juice, which will prevent the dip from turning brown as the fiesta progresses. Make it up to three hours before the party, wrap well in plastic wrap, and refrigerate.

5 cloves garlic

3 small fresh, hot jalapeño or serrano chilies, stemmed and seeded

1 tablespoon kosher salt

5 tablespoons lime juice

3 large ripe Haas avocados (1 1/2 pounds)

2 tablespoons chopped fresh cilantro

Mince garlic, add peppers and salt, and mash together to form a paste. Scrape into a bowl, stir in 2 tablespoons of the lime juice and set aside. Just before serving, scoop meat from avocado and mash it with a fork. Stir in the garlic and pepper to taste, remaining lime juice, and chopped cilantro.

Divine Dinner Delights

Moules à la Marinière (Mussels in White Wine Sauce)

2 tablespoons unsalted butter

3 cloves garlic, thinly sliced

2 shallots, thinly sliced

3 pounds medium or large black mussels, rinsed, scrubbed, and debearded

3 sprigs fresh thyme

2 bay leaves

2 tablespoons heavy cream

1/2 cup dry white wine

freshly ground black pepper to taste salt to taste

Melt the butter in a large pot over medium heat, add the garlic and shallots, cover the pot, and cook for 1 minute. Add the mussels, thyme, and bay leaves, re-cover the pot, and cook about 1 minute, until the mussels begin to open. Add the heavy cream, wine, and black pepper. Cover andcook for 1 minute. Remove from heat. Sample the liquidand, if necessary, add salt to taste.

To serve, be sure to discard any mussels that have not opened, divide the remaining mussels into four soup bowls, and pour the liquid over the mussels. Feel free touse your hands to pick up the mussels and remove the seafood from the shell. Serve with a warm, crusty baguette to soak up the broth. Serves 4.

“One cannot think well,

love well, sleep well,

if one has not dined well.”

—VIRGINIA WOOLF

Blood Orange Salad

8 to 10 large handfuls of salad greens

1 large sweet red onion, sliced thin

2 to 3 blood oranges, peeled and separated into sections

12 tablespoons fruity olive oil

8 teaspoons balsamic vinegar

8 teaspoons red wine vinegar

pinch of ground ginger

salt and pepper to taste

Toss salad greens with onions and oranges. Can be madeup to 2 hours ahead; store covered in fridge. For dressing, put remaining ingredients in a bowl and whisk or put allingredients in a jar, cover, and shake. Make up to 8 hoursahead;

set aside in cool, dark place. Toss salad with dressingjust before serving. Serves 8-10.

Mexican Gazpacho

This Spanish soup made the journey to Mexico, where it has taken on a life of its own—the Mexican versionis usually more zesty than its Spanish cousin. Like mostother tomato dishes, it tastes better the second day, so ifyou can make it a day in advance, that's great. To peel thetomatoes, drop them in boiling water for 20 seconds, remove, and, when cool enough to handle, peel them.

3 pounds ripe tomatoes

2 cups water

1/2 cup fresh lemon juice

1 medium cucumber, peeled, seeded, and chopped

1 jalapeño, seeded and chopped

1/2 medium onion, diced

1 large garlic clove, pressed

salt to taste

1 tablespoon chopped fresh oregano

1 medium avocado, peeled and chopped

strips of tortilla chips

Peel the tomatoes and purée in a blender or food processor. In a large bowl, stir together the tomatoes, water, lemonjuice, cucumber, pepper, onion, garlic, salt, and oregano. Cover and refrigerate until very cold. Pour into bowls. Topwith avocado chunks and tortilla chips. Serves 6.

Chicken Saltimbocca

2 1/2 pounds chicken cutlets, sliced very thin (you will need them thin so they roll up easier)

1/4 to 1/3 pound Swiss cheese, sliced

1/4 to 1/3 pound prosciutto, sliced (you can use American ham)

3 to 4 tablespoons olive oil

1 cup white wine

salt and pepper to taste

oil for cooking

Place a slice of cheese and a slice of the prosciutto on each chicken cutlet. Roll up and stake with a couple of toothpicks.

Heat oil over medium high heat in a pan large enough to hold all the chicken.

Lightly brown each side, adding a bit of wine as you are doing this. Cook for 5 to 7 minutes. Add remaining wine. Lower heat and cook for another 10 minutes. Add salt and pepper to taste. This will serve 4-ishpeople.

“Everything you

see I owe to

spaghetti.”

—SOPHIA LOREN

Scandalous Shrimp Scampi

Who doesn't love a good scampi? Add lots of garlic. No one will mind.

4 tablespoons olive oil

3/4 cup onion, diced

8 garlic cloves, chopped

28 medium shrimp, peeled and deveined

4 tablespoons butter

3/4 cup dry white wine

juice of 1 lemon

4 tablespoons chopped scallions

4 tablespoons parsley, finely chopped

1 cup tomatoes, chopped

1/2 cup cold water

4 tablespoons flour

salt and pepper to taste

Heat oil in a frying pan. Add the onion, garlic, and shrimp. Cook shrimp for 2 to 3 minutes. Add the butter, wine, lemon juice, scallions, parsley, and tomatoes. Cook untilshrimp is pink. Add the water. Sprinkle the flour slowly over the shrimp mixture while stirring. Add salt and pepper. Serve over spaghetti. Serves 4.

Breath Freshener Tip

around a bowl of mint sprigs after dinner to help everyone deal with the bad breath broughton by eating lots of garlic or onions.

“After sexual comportment or orientation, food is for us the greatest measure of self.”

—NIGELLA LAWSON

Heavenly Ham

This is a classic recipe that has graced many Easter, Thanksgiving, and Christmas tables. If you have managed to live this long without giving it a try, rectify the situation immediately (if you eat ham!). You're guaranteed to be delighted.

1 ham, about 5 pounds

whole cloves

brown sugar

1 20-ounce can pineapple slices in juice

Maraschino cherries

Preheat oven to 350°F. Score the surface of ham with a knifeand insert whole cloves in each intersection. Put in baking pan and bake. If ham is not precooked, allow 20 minutesper pound. If precooked, follow wrapper instructions. Pourjuice from pineapple slices into a bowl. Add enough brownsugar to make a thin paste. Baste ham with glaze every 15 minutes or so. Cover the ham with the pineapple ringsapproximately half an hour before ham is done (use tooth picksto hold in place if necessary), and place a cherry in thecenter of each pineapple slice. Serves 8.

Grateful acknowledgment is made to the following for permission to reprint material copyrighted by them. All reprinted by permission of Red Wheel/Weiser.

The Editors of Conari Press, Weekends Away Without Leaving Home. Boston, MA: Conari Press, animprint of Red Wheel/Weiser, 2002. On pages 52-53, 5657.

Hailey Klein, For Goddess' Sake. Boston, MA: Conari Press, an imprint of Red Wheel/Weiser, 2004. On pages 22-23, 30-31, 34, 60-61.

Margie Lapanga, Food Men Love. Boston, MA: Conari Press, an imprint of Red Wheel/Weiser, 2001. On pages 10-12, 28-29.

Margie Lapanja, Food That Rocks. Boston, MA: Conari Press, animprint of Red Wheel/Weiser, 2003. On page 58.

Margie Lapanga, Romancing the Stove. Boston, MA: Conari Press, animprint of Red Wheel/Weiser, 2002. On pages 16-17, 24-25.

Nina Lesowitz, The Party Girl Cookbook. Boston, MA: Conari Press, an imprint of Red Wheel/Weiser, 1999. On pages 40, 48, 49, 55.

Susannah Seton, Robert Taylor, andDavid Greer. Simple Pleasures. Boston, MA: Conari Press, an imprint of Red Wheel/Weiser, 1996. On page 27.

Susannah Seton, Simple Pleasures of Entertaining. Boston, MA: ConariPress, an imprint of Red Wheel/Weiser, 2004. On pages 32-33, 38, 61, 62-63.

Marina P. Stern, The Fairy Party Book. Boston, MA: Conari Press, animprint of Red Wheel/Weiser, 2003. On pages 44-47.

The Wild Women Association, Wild Women in the Kitchen. Boston, MA: Conari Press, an imprint of Red Wheel/Weiser, 1996. On pages 14-15, 42-43.