“All the Light We Cannot See” Cardamom Peaches

by Cara Nicoletti on September 2, 2014

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It seemed like the peaches were exceptionally sweet this summer—did anyone else notice that? The figs were bland, the tomatoes mealy, the cherries gone before I could make a judgment, but the peaches were perfectly juicy and sweet—a small consolation prize for a summer that was fast and rainy and shrouded in pre-apocalyptic news. There was (is) Israel and Palestine, Russia and Ukraine, Christians being chased from Mosul, ISIS in Iraq and Syria, Syria in general, Ebola in Africa, race riots in Ferguson, 200 schoolgirls kidnapped by Boko Haram in Nigeria, plane crashes, bombs, volcanoes, floods. Not that you needed any reminding.

There has been a heaviness in my heart these past few months, one that made me feel not-quite-right about posting here, one that nagged at me and said “this does not matter.” But I’m here because this is normalcy, a safe place that I need, a distraction that maybe we all do.
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“The Vacationers” Pasta with Capers and Anchovies

by Cara Nicoletti on August 14, 2014

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I can’t believe it’s been over a month since I updated Yummy Books! It’s amazing how quickly time flies when you’re laying on the beach tanning, and drinking beer on rooftops, and reading in hammocks, and eating colorful homemade popsicles.

At least, I assume this is true. I know that a lot of you are doing these things, because I’m living vicariously through you, obsessively checking your Instagram feeds. I’ve spent most of the summer either in front of a computer or behind a meat counter, and I’ve got the creepy pale legs and dead eyes to prove it. This summer hasn’t been all bad, though. In between all of the work there have been a few shining moments.
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“A Tramp Abroad” Porterhouse Steak

by Cara Nicoletti on July 2, 2014

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In the 1980’s, when I was still living on a mostly-Gerber diet, a food revolution of sorts was taking place in the US. Before this time, most of the top chefs in America were cooking regional foods from other countries—French bistros and Italian trattorias, tappas and Mediterranean cuisine were all popular—no one serious was talking about America’s food identity. This changed with chefs like Paul Prudhomme, Alice Waters, Jonathan Waxman, and Jeremiah Tower, who championed local American food and the regional delicacies of our states and cities. Suddenly, people were talking about American regional cuisine, and working to represent America’s cultural diversity through cooking.

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