Happy Monday, everyone, and a special Memorial Day greeting to our U.S. readers.
On national holidays, people may be too distracted by family, fireworks, and the construction of desserts involving Cool Whip and red and blue fruits, to give full attention to deep thoughts on knitting. Ann is taste-testing someone’s deviled eggs, Kay is running out to get the propane tank refilled—the knitting gets sidelined for a minute.
So today we post a favorite recipe by Laurie Colwin, a writer who was particularly beloved for her writing for Gourmet magazine. Colwin died young, 25 years ago, but her generous, intimate writing, collected in two lovely little books (see below), continues to be read, and her easygoing recipes continue to be cooked. My own hearty and laissez-faire approach to what-I-call-entertaining is informed by reading and re-reading Laurie Colwin. It’s comfort reading with a side of comfort food.
So here you go, long-weekend revelers: the New York Times’s version of Laurie Colwin’s Baked Mustard Chicken. Coat it up with mustard, crumbs, and spices, shove it in the oven for 2 hours, and feed it to your beloveds without fuss. Here’s the Epicurious version (and a reminder that there are multiple publications of many NYT Cooking recipes, all of them just a quick google away).
It’s not seasonally appropriate, but I would be remiss not to mention Laurie Colwin’s recipe for the best gingerbread I’ve ever tasted. I strongly urge you to go with the lemon icing.
Happy holiday and a joyous Monday to all!
By Laurie Colwin:
Home Cooking: A Writer in the Kitchen
More Home Cooking: A Writer Returns to the Kitchen
MDK receives a commission for book purchases through links in this article.