Heartburn (Virago Modern Classics Book 19)

totally hypocritical compliment about the black schmatta

I said. ‘It’s the Thorazine

Swiss potatoes: Peel 3 large (or 4 small) russet potatoes (or all-purpose if you can’t get russets) and put them in cold water to cover. Start 4 tablespoons butter and 1 tablespoon cooking oil melting in a nice heavy large frying pan. Working quickly, dry the potatoes and grate them on the grating disk of the Cuisinart. Put them into a colander and

potatoes Anna: Peel 3 large (or 4 small) russet potatoes (or Idahos if you can’t get russets) and put them in water. Working quickly, dry each potato and slice into -inch rounds. Dry them with paper towels, round by round. Put 1 tablespoon clarified butter into a cast-iron skillet and line the skillet with overlapping potatoes. Dribble clarified bu

Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it tastes even better with capers not in it.)

linguine alla cecca, it’s a hot pasta with a cold tomato and basil sauce, and it’s so light and delicate that it’s almost like eating a salad. It has to be made in the summer, when tomatoes are fresh. Drop 5 large tomatoes into boiling water for one full minute. Peel and seed and chop. Put into a large bowl with ½ cup olive oil, a garlic clove slic

here’s how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, ½ cup molasses, ½ cup chicken stock, ½ onion chopped, put into a heavy casserole, cover and bake 12 hours at 200°. That’s the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve.

Jewish princes are made, not born.

Nick and Nora Charles.