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

A Conjuring

by Carmella Santorelli

November 2015    

first storm of the season
snowflakes whirl in muted light
and I retreat to the kitchen
to conjure

the fire ignited
I chop a large shallot
sauté in extra virgin

then pinch the dark leaves
of rosemary let the flavor
infuse the oil

I remember father
running his finger
down the spine
of fresh rosemary

touching it to my wrist
to release the pungent scent

he’d hover and correct
pilfer stalks of celery
before they hit the pot

today I’ll crush
rosette of parsley
perhaps a hint of thyme

then peel the tender
stalks of celery
dice the fragrant leaf

add carrots fresh from the garden
cubes of butternut squash
for sweetness
the pulp of garlic

as it simmers and sweats
insinuate a pound of beef
coated in flour
and browned to perfection

swirl in a strong bone broth
the essential core
of the creature we consort with

don’t forget the shitake mushroom
a good fistful will do
salt - pepper - celery seed
sprinkled like star dust

now uncork the Marsala
as it takes its first breath
pass the bottle under your nose

let the vapors begin
at the top of your head
before you splash a cup in the stew

a cup for you, one for the stew
seems more than fair

sentiments that bounce off memory
and into the pot
something he’d have said
with his usual grin
that humor like a benediction

he’d have cautioned to
let it rest
once the ingredients were in

allow it to gurgle and agitate
cross that line toward

saturated as it always is
with added textures
the subtle tones of jazz
layered into the stew

the window cracked open
cool air wafting in
a high pressure system
raising the hair on your arm

the pot perfuming the room
with ghosts
bringing their usual
list of complaints

the best connoisseurs
for stirring the pot


  Carmella Santorelli , lives in Colorado with her husband, a wildlife photographer. Together they roam the foothills of the Front Range to capture the wildlife images that fuel her poems. Her parents are from Italy and she learned to cook the classic dishes at a very young age. The kitchen was a family gathering place filled with music, fresh food and innovation. She is a member of a weekly writers group, where the love of the written word is savored among good friends.