Blog Posts by Subject: Food

I stumbled upon this amazing recipe combo of beef and ramen noodles from the book:

Taste of Home: Busy Family Favorites

Welcome to Read it, Make it, Write it, a Mid-Manhattan Library cooking blog showing some of the most amazing cookbooks available at The New York Public Library and the endless variety of healthy and delicious recipes right at your fingertips, for free!

The goal is simple: I pick a cookbook of my interest from the Library's collections, research the recipe and its ingredients, make the dish, eat it (which is my absolute favorite part), and finally — write about it.

Jefferson Market Library, in an effort to offer substantive courses that teach the subjects you want to learn, is thrilled to offer its Spring Semester! Each course offers multiple sessions so students can build their knowledge as the course advances, class by class, guided by an experienced professor! And it's all free! Take a look:

An orange Crock Pot™ was a familiar presence in my kitchen in the 70s and 80s, a parental wedding present displaced by the microwave as the decade progressed. I had no idea the slow cooker was back until my youngest sister handed me a lightweight modern version on my last visit home. "You'll use it all the time, trust me," she said, already on her way out the door to her next engagement.

Welcome back to the second week of December’s Reader’s Den. For many Americans, New Yorkers included, the first images of the Lower East Side are that of the Late Nineteenth to Early Twentieth Century. Many of these images of poverty, clotheslines, and pushcarts come from movies, television, literature, or family histories. In her book 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman, the author creates for the reader a story where one can almost imagine themselves in that time period with the bustle of crowded streets, the smells of the pushcarts and shops, and what was happening in the 

Welcome to the December edition of the Reader’s Den! For the month of December, we will read 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman.

Cooking is a very stressful situation that I do my best to avoid. I always get really excited and anxious when I decide to cook, but halfway through the process every burner on the stove is on, bowls, plates, and utensils have piled up on the counter, and all I’ve ended up making is a bowl of spaghetti for one. But as Thanksgiving rolls around my mother always asks the dreaded question, "What are you making?" I’m beginning to think that she regrets asking this question because the extent of my culinary assistance on Thanksgiving Day is opening up a can of cranberry sauce and plopping it into the fine china.

Are you looking for a healthy, flavorful, whole foods approach to cooking? Wherever you are on the vegan to meat-eating spectrum, Indian food offers a wide variety of tastes, colors, and textures guaranteed to appeal to every palate.

Summer is in full swing. Maybe you've taken a cruise, a roadtrip, a European jaunt or a trip to the beach, but summer would not be complete without a night spent with only a thin layer of nylon separating you from the starry sky and the cool night air... am I right?

No?! Well to be honest, I haven't always felt that way. I am a reluctant camper. If you are too, all you need is a patient (and preferably more camping-experienced) friend or family member and maybe a few books from the library to get you started.

In 1907 the Cunard Steamship Company launched the first of their Express Liners, the Lusitania and the Mauretania, ships that become bywords for speed, luxury and elegance in transatlantic travel. They were the first of the "Grand Hotels" at sea, sister ships each as long as the Capitol Building (and, interestingly, the Houses of Parliament), that came equipped with palm courts, orchestras, a la carte restaurants, electric lifts, telephones, and daily newspapers printed at sea. They were the first big British liners to be powered by four revolutionary Parsons steam turbine engines, and each had a top speed of over 25 knots. 

What do you get when you combine 11 teenagers, two brave judges, and a shopping bag filled with after-school snacks? Muhlenberg Library’s first annual “Top Chef” competition!

Blue Points, Saddle Rocks, Rockaways, Lynnhavens, Cape Cods, Buzzard Bays, Cotuits, Shrewsburys -- raw on the half shell. Fried oysters, oyster pie, oyster patties, oyster box stew, Oysters Pompadour, Oysters Algonquin, Oysters a la Netherland, a la Newberg, a la Poulette, oysters roasted on toast, broiled in shell, served with cocktail sauce, stewed in milk or cream, fried with bacon, escalloped, fricasseed, and pickled.  If you have spent any time transcribing for NYPL's What’s on the Menu? project, you’ve seen a lot of ways to prepare this humble bivalve.

Do you have a "voracious appetite" for reading? Have you ever “devoured” a book? Have you ever had the depraved desire to slather your first-edition F. Scott Fitzgerald classic with whipped cream and chocolate sauce? Do you look forward to resuming that book you put down on the subway with the same hunger that you anticipate that chocolate cake at your favorite restaurant? Does a good dessert make you feel equally comfortable as a good book, like you would want to curl up in bed with either (aside from the crumbs that a dessert might shed, of course)?
 
If you answered “yes” to these questions, then you, like me, are a 

Perhaps you’ve noticed a few more people joining the menu party lately. The . As are our friends from the National Life Insurance Company. We’ve even extended an invite to our canine crew (and their owners) from the Philadelphia Dog Show Association.

If you've transcribed even one menu, you've likely seen her stamp. A blue oval bearing her name, "Buttolph Collection", as graceful as a branding iron over asparagus, Russian caviar, or Boston baked beans.

Miss Frank E. Buttolph stamped nearly every menu she collected for the New York Public Library, twenty-three years worth, amounting to roughly 25,000 menus under her tenure alone.

But who was Miss Buttolph and why did she collect menus?

We've gotten a number of questions over the past week of What's on the Menu? about menus marked as "done." Do we really mean done? As in finished, vetted, archived for posterity? Fear not, we've cleared up this confusion with some new language. What we really meant to say was "under review."

Wow. We're sitting here with our mouths agape, simply overwhelmed --and thrilled! -- by the response to What's on the Menu? We knew you guys liked food, but holy (broiled) mackerel!

We launched WOTM very quietly, just three days ago, and, as of this typing, we have over 22K dishes transcribed! And it's evident, from the emails and tweets we've been receiving, that we have some very enthusiastic participants out there. Thank you!

Saratoga Chips.  Corned Beef Hash.  Large Pot of Oolong Tea. 

Okay, so they’re not included in the works of Shakespeare (as far as I know), but that doesn’t mean these dishes aren't of value to researchers and scholars and the generally curious who read menus in order to learn more about the food served and consumed in restaurants throughout history.

But until now this kind of information (the food!) was difficult - if not impossible - to search in our digitized menu collection.

Cinderella sang "A dream is a wish your heart makes."  That about sums up the mindset of the main characters in Close to Famous by Joan Bauer.  They are all wishing and hoping for something.