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

From the Garden: No Cooking, Just Toasting

by Nancy Vienneau

July 2013

A Perfect Radish-Scallion-Butter Toast
Slice of favorite sturdy bread, toasted
Unsalted Butter       soft, not melty, to sit atop the toast
Radishes           French Breakfasts, white-tipped long scarlet beauties
Scallions           a few curls
Sea Salt chippy

Patience       About two minutes worth. Let the salt sweat those radishes.

Bite. Crunch. Heat.
You’re in a field in Provence
Or southwest Missouri.


A Peppery Strawberry-Arugula-Chevre Tartine
Slice of favorite crusty white, toasted       of course
Chevre           creamy. pristine.           Do you know the goats?
Strawberries       staining.    the verge of overripeness
Sprig of Arugula       or two, Addicting sour twang.
Balsamic Vinegar       aged, almost like syrup

A Judicious Eye       droplets. a little balsamic goes far
Cracked Black Pepper       with abandon.


  Nancy Vienneau is a “recovered” caterer turned food writer and activist living in Nashville, Tennessee. Her work appears in Alimentum:The Literature of Food, Relish Magazine, Nashville Arts Magazine, her weekly restaurant column for The Tennessean and her globally-read blog Good Food Matters. Her first cookbook, The Third Thursday Community Potluck Cookbook, is slated for late Spring 2014 publication by Thomas Nelson, a subsidiary of Harper Collins..