Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard... MORE

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Another Intriguing Recipe

A Taste of the Past Been perusing old cookbooks this morning, just for the sheer pleasure of it. I came upon this recipe, that I have to try soon, before the snow melts and it's too warm for filling food. But to me Onion Custard looks like a wonderful substitute for Creamed Onions, which always drive me crazy; peeling onions...

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A Slightly Mad Recipe

Nancy Silverton's Pan Cotto This is another crazy recipe Nancy asked me to test for her. It's a vegetable dish she discovered in a restaurant in Italy, and she plans to include it in her forthcoming cookbook. Knowing Nancy, who never stops tweaking recipes, it will be considerably changed by then. But this version, which I made for friends last...

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Things I Love: Drinking Vinegar

People have been fermenting fruit into alcohol since the beginning of civilization. It follows, then, that old alcohol - vinegar - has been a staple of our diet for at least as long. The Mesopotamians made vinegar from dates, the Romans made vinegar from grapes, and from China to Greece, nearly every other kind of fruit has been discovered in...

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