Tag Archives forbarbara samuel

New book!

We’ve been tussling over the title of my next book for Bantam, but I’m happy to say I now have both a title and a date!  Look for THE ALL YOU CAN DREAM BUFFET in May 2014. It’s the story of four food bloggers who meet at a lavender farm and discover …well, you’ll just […]

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June 11, 2013

Win a free ARC of THE SECRET OF EVERYTHING

THE SECRET OF EVERYTHING will be out in 27 26 days! Reader feedback so far has been extraordinary (check out the comments at GoodReads.com), and I’m very excited for everyone to read Tessa’s story.

To celebrate, I’ll offering a some little contests and giveaways over the next few weeks. This is the first one. I am giving away FOUR free ARCs of THE SECRET OF EVERYTHING. As soon as I draw names, I’ll run to the post office and mail them out, so you will have it by next Friday.

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December 3, 2009

Slow Cooked, Chunky, Spicy Apple Butter

Technically, I suppose, apple butter is smooth. I originally made this recipe last winter and pureed it afterward. Since, however, my main use for this particular condiment is in my morning oatmeal, I have found I much prefer it to be left chunky. Recipe is adapted from one I found at The Art of Homemaking.

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November 13, 2009

Day of the Dead Bread and Chocolate

In The Lost Recipe for Happiness, by Barbara O’Neal, chef Elena Alvarez has good reasons to celebrate The Day of the Dead with great gusto. Here are two recipes, one for Mayan Hot Chocolate, and one for Pan de Muerto.

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October 31, 2009

Grilled lemon slices

I’m sure everyone in the world has thought of doing this but me–but you know how it is when you discover something stunningly simple and delicious: Hey-sanna, Ho-sanna, Sanna-sanna hey!* I’ve been grilling lemons with chicken breasts and it is amazingly delcious. And easy. Chicken breasts with Grilled Lemons and Sauteed Spinach   Serves 4 Olive […]

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June 10, 2009

The heady alchemy of baking bread

It’s a cold winter afternoon, the kind when winter blisters past the windows, turning everything blue. Inside, I am kneading bread. Not in a bread machine but with my own palms and wrists. The dough is whole wheat, heavy and thick, and it takes muscle to punch it down, to knead and fold and press, then turn it, fold it, press it again. Over and over. For such a glutinous dough, it will take ten minutes to break it down, then a couple of hours to rise and lighten, another round of kneading before I nestle it into glass bread pans to rise one more time.

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May 21, 2009

How to roast chiles

Readers of The Lost Recipe for Happiness who live outside the southwestern US might not know how to roast chiles. A simple recipe to roast a small batch, along with a link to a good recipe for green chile stew.

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March 12, 2009