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


by Carolyn Wells

January 2015    

I see you in a tub of champagne grapes
The juice runs down your neck.
The must between your toes
turns to cognac.
I see you in a tossed green salad,
curly frisee, bitter endive, green roquette,
dressed with oil from Sardinia.
my toasted crottin chavignol.
I see you in a wetlands of cattails
In spring I slice the tender root.
In fall I pound the head for flour,
Make cattail pancakes I feed you
So you can taste what I know.


  Carolyn Wells is Executive Chef at St. Bernard's School in New York City. She learned cooking in France and Italy and has run art and writing workshops in Tuscany, Sardinia and Burgundy. She is an avid lover of linguistics and speaks French, Italian and Spanish. She is a member of and helps coordinate a New York City poetry group called Brevitas. Brevitas celebrates the art of the short poem. She lives in Brooklyn and does yoga as much as possible. In her spare time she forages for food in Maine and Pennsylvania and rides her horse Sam.


Photo used under Creative Commons.