My dear old pal Blake, author of two superlative biographies of American authors, Richard Yates and John Cheever, and currently the authorized biography of Philip Roth, ended a recent email with “and send me that damned curry recipe.” Blake works very hard, both as a writer (he has not one, but two new books coming out, a memoir and a biography of Charles Jackson), and as a teacher at Old Dominion University. His wife, a psychologist, works as well. They have a young daughter, and provided they aren’t flooded out of their home in Virginia and their generator is working (weather tends to follow him—read his Slate stories on being a Katrina victim), one of them will be charged with putting dinner on the table tonight. Both he and Mary want their meal to be Read On »

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One of my missions in writing about food is to encourage more people to cook for their friends and families. Many, many people tell me, “I want to cook healthy affordable meals for my family, but I’m just so busy.” So, I did a post on staple meals, since staple meals, the ones you return to on a weekly basis, are defined by ease, speed, goodness of flavor, and economy. (Another of ours is tomato basil pasta—see the iPhone video of a cool tomato water technique.) The first thing you need to do to make it easy for your busy schedule is to plan! Have a plan. The above is one of our summer favorites, the same staple meal I posted about before, only on the grill. Especially great on hot nights when you don’t want Read On »

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Ivy Manning examines the history of this Szechuan dish which was names for a 19th century bureaucrat, via Oregonlive.com

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Lydia Walshin of the Perfect pantry shares her recipe for grilled honey lime chicken, via The Perfect Pantry.

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So, out of nowhere, Donna says, “Hey.” She was just heading down to the basement for something. She stopped. She said, “What if you took the skin off those thighs, boned them out, chopped up the meat, and added aromats and stuff and rewrapped them in the skin and roasted it all till the skin was really crispy? Wouldn’t that be good?” Then she left. Just. Left. Left me there with this idea hanging like a slow curve over home plate that is sweet to knock out of the park. Damn her! When I buy chicken parts (no, can’t always buy the best pasture-raised birds, alas), I buy thighs, because they’re the tastiest part of the chicken and have a good meat to fat ratio, perfection for what Donna just described. Using the skin as Read On »

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