Gift Guide 2015: Herb Power

December 13, 2015


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.


Categorised in:

1 Comment

  • Anonymous says:

    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.

    Richard DiLallo

Comment Cancel reply

Your email address will not be published. Required fields are marked *