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 Agony of Leaves

by Gail Bellamy

February 2014    


Caught somewhere between chlorine and jasmine,
the synchronized swimming show finale
reminds me of the tradition: Brewed tea represents
the agony of leaves, joining with boiling water

Perhaps that’s what puts me in mind of a lily
opening and closing to music, of brewed tea in a glass pot
when that riot of boiling water kicks up tea
like late autumn leaves swirling in the wind

Until only a few are scattered
across the surface, floating away in the darkness,
transformed, succumbing to the experience
like feathers on a lake or girls in a pool.

 



  This is Gail Bellamy, PhD, CCP is executive food editor of Restaurant Hospitality magazine and a Certified Culinary Professional. Her seven published books include Cleveland Food Memories (Gray & Co.) and poetry chapbooks Victual Reality: Food Poems and Traveler’s Salad (Pudding House). She co-authored The Vegetable Storybook, which received a “Best in the U.S.” Gourmand World Cookbook Award. Her work has appeared in more than 80 publications. Gail served as the 2010 and 2011 Cleveland Heights Poet Laureate, and received a Creative Workforce Fellowship in Poetry, funded by Cuyahoga Arts & Culture.

 

Photo used under Creative Commons.