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 Sharon Lask Munson

March 2015    

They sit in the resident’s lounge
discussing the trip earlier that day
to the Jewish Center for a senior luncheon.

They had been served chopped liver, roast brisket,
kugel, and an apple-raisin strudel for dessert.
The entertainment, a discussion
on the life and writings of Philip Roth.

But it is the beloved kugel
claiming the late afternoon’s conversation.
No two kugels are cut from the same dough.

In the days Leah kept house
her kugel was made with broad noodles,
eggs, golden raisins, brown sugar, farmer’s cheese,
walnuts, and a hint of cinnamon.

Esther preferred medium noodles—
cream cheese, dark raisins,
and two generous cups of chopped green apples.

Dinah relied on her own mother’s recipe
brought, before The War, from Poland;
noodles any size, but what set the dish apart—
dry cottage cheese, black prunes,
and the cookie crumb topping her children loved.

Mona modernized—cut calories
yogurt instead of sour cream,
halved the number of eggs,
added dried apricots and whatever other fruit
she had stored in the pantry.

Sophie shied away from sweet puddings.
Her husband, May his memory be for a blessing,
favored savory sides. She made vegetable kugels:
spinach or potatoes as the main ingredient.

As the winter day darkened, Rose devulged
she was partial to small-curd cottage cheese,
adding two hard cheeses:
Swiss, and a liberal shower of parmesan.

At five o’clock sharp
the dinner bell was heard
and the ladies march quickly into the dining room
with very good appetites, indeed.


  Sharon Lask Munson grew up in Detroit, Michigan. After college she taught school in England, Germany, Okinawa, and Puerto Rico— before driving to Anchorage, Alaska, where she put down roots and taught for the next twenty years. She is the author of the chapbook, Stillness Settles Down the Lane (Uttered Chaos Press, 2010), a full-length book of poems, That Certain Blue (Blue Light Press, 2011), and Braiding Lives (Poetica Publishing, 2014.) She lives and writes in Eugene, Oregon. Visit her website at


Photo used under Creative Commons.