A Homemade Life Stories and Recipes from My Kitchen Table

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  • Edition: Reprint
  • Format: Paperback
  • Copyright: 2010-03-23
  • Publisher: Simon & Schuster

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When Molly Wizenberg's father died of cancer, everyone told her to go easy on herself, to hold off on making any major decisions for a while. But when she tried going back to her apartment in Seattle and returning to graduate school, she knew it wasn't possible to resume life as though nothing had happened. So she went to Paris, a city that held vivid memories of a childhood trip with her father, of early morning walks on the cobbled streets of the Latin Quarter and the taste of her first pain au chocolat. She was supposed to be doing research for her dissertation, but more often, she found herself peering through the windows of chocolate shops, trekking across town to try a new patisserie, or tasting cheeses at outdoor markets, until one evening when she sat in the Luxembourg Gardens reading cookbooks until it was too dark to see, she realized that her heart was not in her studies but in the kitchen.At first, it wasn't clear where this epiphany might lead. Like her long letters home describing the details of every meal and market, Molly's blog Orangette started out merely as a pleasant pastime. But it wasn't long before her writing and recipes developed an international following. Every week, devoted readers logged on to find out what Molly was cooking, eating, reading, and thinking, and it seemed she had finally found her passion. But the story wasn't over: one reader in particular, a curly-haired, food-loving composer from New York, found himself enchanted by the redhead in Seattle, and their email correspondence blossomed into a long-distance romance.In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won't be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots.

Author Biography

Molly Wizenberg is a freelance food writer and the creator of the award-winning blog Orangette. She is a regular contributor to Bon Apptit, and her writing has been featured on NPR.org and PBS.org and has been praised in the Chicago Tribune, The Boston Globe, and The Seattle Times. Wizenberg has degrees in human biology, French, and cultural anthropology, but in 2005, she left the world of academia to write full-time. Visit orangette.blogspot.com.

Table of Contents

Acknowledgmentsp. v
Introductionp. 1
How to Use the Recipes in This Bookp. 7
A Place to Startp. 11
The Baker in the Familyp. 17
In Need of Calmingp. 23
The Whole Messy Decadep. 29
An Uncalculating Sciencep. 35
Better with Chocolatep. 41
The Dark Horsep. 47
A Brood of Sevenp. 51
La Boule Michep. 59
A Strange Sort of Coming of Agep. 65
The Hardball Stagep. 71
A Personal Chronology in Christmas Cookiesp. 77
The Right Answer to Everythingp. 85
Quite that Magnificentp. 91
What France Would Taste Likep. 97
The Best of All Possible Worldsp. 103
High Pointsp. 111
Heavenp. 119
9:00 A.M. Sundayp. 127
Italian Grotto Eggsp. 135
The Mottlingp. 141
Whatever You Love, You Arep. 153
Summer of Changep. 161
Pretty Perfectp. 171
Promise to Sharep. 177
With Cream on Topp. 183
Happinessp. 189
Baby Stepsp. 195
Like Wildflowersp. 207
Delicious in Its Wayp. 213
Rough Goingp. 219
Bonus Pointsp. 223
Herbivores Onlyp. 229
Special Gamep. 235
The Diamondsp. 241
Sugarhousep. 249
The Change Thingp. 253
Bonne Femmep. 259
So Much Betterp. 267
A Big Dealp. 275
Freeze Framep. 281
Pickling Plantp. 287
So Easyp. 293
I Have Learned Not to Worryp. 299
Winning Hearts and Mindsp. 309
Recipe Indexp. 315
Table of Contents provided by Ingram. All Rights Reserved.



It started when I was a freshman in high school. We'd be sitting at the kitchen table, the three of us, eating dinner, when my father would lift his head from his plate and say it: "You know, we eat better at home than most people do in restaurants." Sometimes, for good measure, he'd slap the table and let loose a long ooooh of contentment. It didn't seem to matter what we were eating. It could have been some sliced tomatoes, or a bowl of mashed potatoes, or some fish that he'd fried in a pat of butter. At least every couple of weeks, he said it. To me, it sounded like tacky bragging, the kind of proud exaggeration that fathers specialize in. It's the suburban man's equivalent of ripping open his shirt and beating his chest with his fists. I would shrink into my chair, blushing hotly, the moment it crossed the threshold of his lips. I was mortified by the weird pleasure he took in our family meal. After a while, I could even sense it coming. I'd mouth the words before he could say them: You know, we eat better at home than most people do in restaurants!

But now I'm old enough to admit that he was right. It's not that we knew how to cook especially well, or that we always ate food that was particularly good. There were hot dogs sometimes, and cans of baked beans. Our garlic came in a jar, minced and ready, and our butter was known to go rancid. What was so satisfying, I think, was something else. It was the steady rhythm of meeting in the kitchen every night, sitting down at the table, and sharing a meal. Dinner didn't come through a swinging door, balanced on the arm of an anonymous waiter: it was something that we made together. We built our family that way -- in the kitchen, seven nights a week. We built a life for ourselves, together around that table. And although I couldn't admit it then, my father was showing me, in his pleasure and in his pride, how to live it: wholly, hungrily, loudly.

When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be. When my father sat down at the dinner table, he saw more than what was on his plate. He saw his childhood as the son of two Polish immigrants; his youth in a working-class neighborhood in 1930s Toronto; his immigration to the U.S. after medical school; his troubled first marriage; his first three children; the beautiful woman in a brown faux-fur mini-dress who danced with him at a Christmas party; their move to Oklahoma; his successful private practice; his big house in the suburbs; and me, his fourth child, born when he was just shy of fifty. No wonder he was proud. He made a good life for himself. He might as well have won the lottery, for all his glee over those tomatoes or potatoes or fried fish.

When I walk into my kitchen today, I bring all of this with me.

Like most people who love to cook, I like the tangible things. I like the way the knife claps when it meets the cutting board. I like the haze of sweet air that hovers over a hot cake as it sits, cooling, on the counter. I like the way a strip of orange peel looks on an empty plate. But what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that's what we're often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

I grew up in the kitchen. When I was a baby, my mother would put me on a blanket on the kitchen floor, where I would bang around with pots and pans and spoons. I crashed my first dinner party at the age of three, and I still remember it -- mainly because my grand entrance consisted of falling, half asleep and holding a unicorn hand puppet, into a family friend's swimming pool. When I was old enough to reach the kitchen counter, my mother let me make what I called "mixtures": weird, what-would-this-taste-like concoctions made from such winning combinations as Diet Coke and cake flour, or sugar, garlic salt, and food coloring. As a kid, I loved to play the card game Old Maid, but I didn't call it by that name: I called it Homemade, a word that made much more sense to me. Everything interesting, everything good, seemed to happen when food was around.

My family believes in cooking. It's what we do, where we put our money and our free time. I may have grown up in landlocked Oklahoma, but I ate my first lobster at age six, when my father came home from an East Coast business trip with a cooler full of them. He upended it on the kitchen floor, spilling them onto the linoleum like giant spiders, and while they clattered around on their spindly legs, I stood on a chair and screamed. Then, of course, I had a taste of their sweet meat. That shut me right up.

This is my family. My sister Lisa keeps a plot in a community garden, where she grows her own asparagus, lettuce, and snap peas. She also makes a near-perfect scone and, for a while, wanted to open a chocolate shop. My brother Adam can whip up a terrific impromptu tomato sauce and, with only the slightest prompting, will tell you where to find the finest gelato from Italy to the Eastern Seaboard. My brother David has a degree from the Culinary Institute of America and owns a handful of restaurants in Washington, D.C. He can also roast a mean piece of beef. A recent Christmas in our clan consisted of forty-eight hours in the kitchen, a twenty-five-pound turkey, five quarts of soup, four dozen scones, three gallons of boozed-up eggnog, two dozen biscuits, and a bushel of spinach, creamed.

I learned to cook because it was a given. But I didn't learn in any sweet, at-the-apronstrings way. Neither of my grandmothers ever stood me on a chair and showed me how to make biscuits or beef stew. To tell you the truth, I hardly remember my grandmothers' cooking. My father's mother, Dora, used to send us Jewish holiday cookies from her kitchen in Toronto, but she packed them in a cardboard shoebox, so by the time they arrived, they were only crumbs.

I learned to cook because the kitchen was where things happened. No one told me to, but I hung around, and I was comfortable there. I learned how to handle a knife. I learned how to cook a string bean by eye, until its color turned bright green. It was no big deal. I hardly even thought about it. By a sort of osmosis, I picked up a sense of comfort in the kitchen, and a hunger that lasted long past breakfast, lunch, and dinner.

For a long time, I thought that this meant that I should be a chef. Interests came and interests went, but at the end of the day, I always wound up at the stove. It was the only place I really wanted to be. It seemed only natural, then, to try to make something of it. I can cook, I thought, and I like to cook, so maybe I should be a cook. I should try working in a restaurant kitchen, I decided.

So one summer, the summer after my sophomore year of college, a friend set me up with an internship at a well-known vegetarian restaurant in San Francisco. I was a vegetarian at the time; it was one of those interests that came and went. I was assigned to the pantry station, prepping salads and plating desserts. I got to eat a lot of day-old ginger cake, which was pretty fun, and with the exception of the time the chef handed me an onion and asked me breezily, as though it were as obvious as brushing my teeth, to slice it "as fine as an angel's eyelash," it went all right. But I didn't love it. I wasn't even sure I liked it. I never saw the faces of the people who ate what I had prepared. I never saw anything but my corner of the counter, actually. I didn't like the discontinuity between the kitchen and the dining room, between the procedure of cooking and the pleasure of eating.

I didn't last long. I didn't leave college for cooking school. I got a degree in human biology and another in French, and then another in anthropology. If I had stayed my course, I'd probably be standing in front of a class somewhere, talking about the concept of solidarité and social security in France. But then, you wouldn't be reading this.

All along, something kept calling me back to the table. Every time I opened my mouth, a story about food came out. In July of 2004, I decided that I had to listen. I left my PhD program with a master's degree instead. In an effort to make something of my madness, I started a blog called Orangette, a space where I could store all my recipes and the long-winded tales that spun from them. I named it for one of my favorite chocolate confections -- a strip of candied orange peel dipped in dark chocolate -- and started to fill it with my favorite people, places, and meals.

I wanted a space to write about food. That's all, really. But what I got was something much better. I got an excuse for long afternoons at the stove, and for tearing through bags of flour and sugar faster than should be allowed by state law. I got a place to tell my stories and a crowd of people who, much to my surprise, seemed eager to listen and share. What started as a lonely endeavor came to feel like a conversation: a place where like-minded people could swap recipes and dinner plans, a kind of trading post where cakes and chickpeas are perfectly valid currency. I'm not the only one, I learned, who believes that the kitchen, and the food that comes from it, is where everything begins. What started as a simple love for food grew to have a life of its own -- and a life that, in turn, has changed mine.

Now, of course, all this is not to say that my kitchen is full of sunshine and puppies and sweet-smelling flowers that never wilt. When I cook, there's often a lot of cursing. I've made soups that tasted like absolutely nothing, as though the flavors had miraculously united to form a perfect zero sum. I once charred a pork loin so thoroughly that it looked like a tree stump after a forest fire. I have eaten my fair share of peanut butter and jelly and two-dollar beans and rice from the taqueria down the street. But I still believe in paying attention to those meals, no matter how fast or frustrating. I believe in what they can show me about the place where I live, about the people around me, and about who I want to be. That, to me, is the "meat" of food. That's what feeds me -- why I cook and why I write.

That's why this book is called A Homemade Life. Because, in a sense, that's what we're building -- you, me, all of us who like to stir and whisk -- in the kitchen and at the table. In the simple acts of cooking and eating, we are creating and continuing the stories that are our lives.

Copyright © 2009 by Molly Wizenberg

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