Gift Guide 2015: Herb Power

December 13, 2015

unnamed

When I was at Food 52 in the fall – and what a cool place those offices are! – we sat down to breakfast for dinner.  It was a wonderful night – you can see it here – and then we all went our separate ways.

As I was leaving Amanda handed me a little bag, a parting gift.  At home I discovered this little vase.

I’ve kind of fallen in love with it.

They call it a bud vase, but I use it for herbs.  What I like so much is that it turns a single herb sprig into a floral arrangement.  I’ve always thought herbs were much to pretty so simply mince into a flurry of green; it’s nice to see them given a starring role.

Facebooktwitterredditpinterestlinkedinmail

Categorised in:

1 Comment

  • Anonymous says:

    Ms.Reichl:
    I still use your rice pudding recipe for “A Festiary.” That corn starch addition makes it fail-safe. As such, I’ll avoid your Longchamps version. I still use your impeccably simple carrot cake recipe from the same book, but I add a little bit of salt.

    I avoided “My Kitchen Year” for awhile. Memoirs, whether Proust or Reichl, are simply not my interest. Then I took a look at “My Kitchen Year,” and I could only sit on the floor of Barnes & Noble reading it for so long. It’s a terrific book — well-written, well-edited and able to communicate emotion without a jot of self-pity. (I was also interested and impressed to see that the info you gave on spring leg of lamb in 1972 had not changed more than forty years later).

    I am co-author with James Patterson of a number of his books. For what it’s worth, the thrillers and mysteries wherein people are eating meals which are described in detail often have me behind them. And as such, I often have you to thank for that.

    My best to you for continued success and joy.

    Sincerely,
    Richard DiLallo

Comment

Your email address will not be published.