 |
|
Help With This Page
GetText could not find text for 'HELP_ author'
|
 |
 |
|
Articles by Molly O'Neill
|
|
June 11, 2008
Granddaddy John's Potatoes & Peas
This easy side dish can be served with meat or fish. With the addition of cooked shrimp or shredded chicken, it can also become a whole meal.
1 quart new potatoes, well-scrub ... read more
|
|
|
|
|
June 11, 2008
Plotting the Future
When master gardener John Coykendall was a child, nothing fascinated him more than his family garden plot, today his grandson finds a row to hoe beside him.
John Coykendall is 65 years old and lives in the house that he grew up in, the house that his great-grandfather built, in the Sequoia Hills section of West Knoxville, Tenn.. H ... read more
|
|
|
|
|
June 11, 2008
Belgian Pie
A true old-time church-supper dessert, this pie, adapted from Charlotte Bero of Algoma, Wis., is well worth the time it takes to make it and will be a crown jewel on the reuni ... read more
|
|
|
|
|
June 11, 2008
Beanhole Beans
This classic New England recipe is adapted from former State Rep. Sherman Hutchins of Maine. Slow-cooked beans are ideal for campfire cooking in a good, cast-iron pot.
Prepa ... read more
|
|
|
|
|
June 11, 2008
Virginia Fried Chicken
Families across the country gather around Southern-style fried chicken. The recipe is adapted from Edna Lewis.
Preparation time: 20 minutes, plus an hour for resting
Cookin ... read more
|
|
|
|
|
June 11, 2008
Coleslaw
This classic summertime recipe is adapted from St. Paul's Evangelical Roman Catholic Church, Algoma, Wis.
Preparation time: 30 minutes, plus 2 hours for sitting
1 medium-siz ... read more
|
|
|
|
|
May 16, 2008
Tips From a Grandmother - and Chef - for All Seasons
Chef Lidia Bastianich shares the wisdom of her Italian kitchen.
Chef Lidia Bastianich uses food to keep her five grandchildren in the present, with their feet on the ground. She also uses it to teach the new brood about the generations tha ... read more
|
|
|
|
|
May 16, 2008
Hot Chicken Salad
Anna Levien, the owner of the Young Chef’s Academy of Sparta, N.J., believes that teaching healthy cooking and eating habits is one of the school’s most important ... read more
|
|
|
|
|
|
|
|
|
|
|
May 16, 2008
Grandparents.com Interview With Suzanne Somers
The queen of healthy living teaches her grandchildren the secrets of the kitchen.
Television star Suzanne Somers evolved on our screens from bubbly blonde to fitness and food guru. At 61, her most important role is as grandmother of six, ages 4 to 13, whom ... read more
|
|
|
|
|
May 16, 2008
Lidia's Easy Spring Pea Pasta
From chef Lidia Bastianich, a spring dish that is bright, light, simple to prepare — and from shelling the peas to cooking and eating, a hit with grandchildren.
1 pou ... read more
|
|
|
|
|
May 16, 2008
A Taste for the Past
Coming to America - and leaving her beloved grandmother behind - led Lidia Bastianich to explore memory through food, an adventure she now shares with her own grandchildren.
From the beginning, says chef Lidia Bastianich, she cooked to keep her grandmother with her. Bastianich had spent her early years with her large, extended family in Trieste, I ... read more
|
|
|
|
|
May 14, 2008
Lidia's Herb Frittata
Lidia Bastianich’s mother inspired this recipe, adapted from Lidia’s Family Table (Knopf, 2004). She made frittatas with whatever was in season, and today Bastiani ... read more
|
|
|
|
|
|
 |
|
|
 |
|
Molly O'Neill is our Food Editor. She is the former food columnist for The New York Times Magazine. O'Neill is the author of three cookbooks, including the best-selling New York Cookbook (Workman Publishing, 1992), A Well Seasoned Appetite (Penguin, 1997), and The Pleasure of Your Company (Viking, 1997). She was the host of the PBS series Great Food, and edited the critically acclaimed anthology American Food Writing (Library of America, 2007). Her latest work, Mostly True: A Memoir of Family, Food, and Baseball (Scribner, 2006), recounts her childhood of growing up in a Major-League baseball family.
|
|
 |
|
