As Food You Can Eat finishes its second year, those of us who are regular recipe contributors want to thank you, the reader, the supporter, the critic, and the taker-of-sides.
The core group of chefs, Cousin Matthew, ButcherBakerToiletryMaker, and me, remain in the kitchen. BigDamnHeroes, Loveshaq, Sedevilc, Lemmy, and HammerZeitgeist all popped in with random posts. And if you would like to share a recipe, please send me a message – the more the merrier!
I’ve linked to a few of the recipes below, but you can find them all by clicking on the Food You Can Eat Category.
ButcherBakerToiletryMaker took us on a journey through his grandmother’s recipe box in addition to his own favorite recipes. He also provides step-by-step photos, which I find extremely helpful. His recipes include main courses, side dishes, and lots and lots of desserts and sweet treats. His masterpieces (or those of his grandmother) included Saucepan Brownies with Ganache, Pumpkin Squares, Chocolate Peanut Butter Squares, and a professional-grade Vienna torte. Butcher also featured foods with a New Mexican flair, including Green Chile Stew and Pollo con Arroz.
Cousin Matthew landed squarely in the midcentury modern school of cooking with an occasional detour into celebrity recipes and amazingly rich European offerings. Cousin M gave us Sophia Loren’s Tiramisù and David Niven’s “Jansson’s Temptation”, excellent appetizers such as Bacon and Cheddar Toasts and Endive Leaves With a Cheese-Walnut Spread and Salmon Mousse, and a lovely Trout Almondine.
I kicked in a mixed bag, heavy on seafood and deserts with the occasional soup. One of the things I most delight in is when a recipe causes contention and side-taking. For example, who knew that celery soup is not universally beloved, and some people (you know who you are) do not find the Bundt cake to be dessert perfection? I offered up many a Bundt cake, including the Pumpkin Spice Bundt Cake, the Chocolate Chip Bundt Cake, and the Pineapple Upside Down Bundt Cake.
I hope that you have enjoyed the Food You Can Eat feature during 2021; cooking became a bit more important as we continued to isolate to varying degrees. To all DeadSpinterites, Happy New Year and Bon Appetit!
FYCE will move back to three days a week, Tuesday, Wednesday, and Thursday, in 2022.
Thank you all for the recipe inspirations! I’m still in love with Herbes de Provence (thanks for introducing us Cousin Matthew). Today, I’m making an an artichoke dip wich is a combo of Butcher’s and Emmer’s recipes. New year diet resolution be damned!
FYCE are my favorite posts to read. I love the how we get to enjoy seeing everyone’s personalities in how they narrate their food preparation and plating.
FYCE is really great. Thanks to all the contributors.
I recently busted myself out of a couple months long rut and tried my hand at my first Spanish tortilla. It came out surprisingly well! Has anyone done one of those on here yet? Really feels like a Cousin Matthew thing.
How right you are!
Aha! Clearly I have not been keeping up with posts around here lately as this post is only about a month old too. It seems like I did mine pretty close to your recipe, though I used a cheat of sticking it under the broiler for a few minutes to finish instead of attempting the tricky flip. Not authentic, but easier, and in my opinion worked out totally fine. Also I used a well seasoned cast iron instead of nonstick, and only had just a little bit get stuck on one edge.
Great batch of recipes in there and I really like reading the deep dives into the past.
One of the biggest surprises for me on this site is how I end up reading all the FYCE posts. I am not a foodie, nor am I really willing to go to a fair amount of trouble to prepare something. So many of the recipes in this feature have been easy enough for me to make, and I very much appreciate ALL of the FYCE contributors.