Recipe Poems

A Conjuring by A Conjuring

Grandmother's Bread by Wilda Morris

Raspberry Mousse; or, Wherein I Unwittingly Assist My Ex-husband, Who, On Behalf of our Son, Prepares My Mother's Day Dessert by Joanie DiMartino

Deconstructing Chicken by Adina Cassal

Collage by Lisa Mase

Foraging by Carolyn Wells

The Baker by Janine Certo

A Poem That Wants to Call Itself a Recipe by Jax Peters Lowell

Corn Chowder by Penny Baert Zywusko

Kugel by Sharon Lask Munson

Muffin of the Morning by James B. Nicola

simplicity by Lois Baer Barr

Recipe for Disaster by Jonathan Pacic

Affogato by Lettie

Fall Harvest by Holly Mitchell

The Apple by Kerry Ruef

Brunswick Stew by Lyle Estill

Two Poems by Brenda Butka

Bread by Eva Szabo

Squash Blossoms by Allison Wilkins

Our Table by Joan Seliger Sidney

Recipe for Spaghetti all'Amatriciana by Georganne Harmon

The Agony of the Leaves by Gail Bellamy

Greens by Paulette Licitra

Strudel by Eva Szabo

The Almost Adulterer's Guide to Menu Planning by Michele Battiste

The Pie Series by David Colagiovanni, Melissa Haviland, and Becca J.R. Lachman

Midsummer's Night's Spaghetti with Saffron by Johannes Berchtold

A Cannibal's Suicide by Dean Kostos

From the Garden by Nancy Vienneau

orang slizez jell o shotz by Amy Stetzl

Phở bò Hà Nội by Kelly Morse

Cooking Class, Marrakesh by Georganne Harmon

Spread Triolet by Dana Stamps

The Things Kids Eat by Paulette Licitra

Maybe This Year by Esther Cohen

Braociole by Joseph Bathanti

Basque Cooking by Richard Hedderman

Two Poems by Adrienne Christian

Jailhouse Crack by Harlan Richards

Cinnamon Sticks by Wally Swist

Best of Both by Nancy Vienneau

The Best of Both

by Nancy Vienneau

July 2012

Should we eat our tomato sandwich in the sweet Dixie style
A thick-sliced, lightly salted Brandywine,
Plopped open face,
let it soak into
Duke’s Mayo
slathered on soft white bread?

Or

Should we dream of Italy,
prepare our bread in the manner
of Chianti country
Bruschetta rubbed with garlic,
Adorned with tomatoes like jewels that
Glisten under a pour of fruity olive oil,
A frill of Genovese basil?

Or

What if we melded the best of both?
What if we took that mayo,
Whisked in a mince of garlic,
basil,
A thimble of Riserva oil
Ah,
That would be
very, very good
Wouldn’t it?



  Nancy Vienneau Nancy Vienneau is a “recovered” caterer turned food writer and activist, living in Nashville, Tennessee. Since selling her company in 2005, she works in her community promoting local farmers, urban gardens, healthy affordable cooking, and food security. Food is at the heart of her stories and poetry, the crux of her recipes and reviews. You can find her work in Alimentum - The Literature of Food, Relish Magazine, Nashville Arts Magazine, her weekly restaurant column in The Tennessean and her globally-read blog Good Food Matters