Supercalifragicabbage

How do you name a recipe? Does “polenta” by any other name (“mush,” for example) taste as sweet? As our incontestable authority on naming, Anne Shirley, said, “I’ve never been able to believe it.”

Of course it matters what a dish is called!

That’s why my sister has insisted on calling one of her specialties “Soupe au Fromage” instead of “Cheeseburger Soup” (the unappetizing title on her recipe). This is also why it’s so painful when my dad obnoxiously pronounces soufflé “sow-ful.” And it’s why dishes like Jambalaya, Minestrone, Tapioca and Tamales are always so appealing when planning a menu.

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When I made this Mediterranean dish for the first time, I loved it instantly. I knew I would make it again and again — but there was a problem (or five). The book I’d adapted it from titled the recipe “Braised Cabbage with Red Beans and Rice.” Continue reading

A Mad Experiment

Does it sound too pretentious to call this creation “avant garde?”

I’ll accept any of the usual connotations—from daring and innovative to just plain weird.

As far as kitchen experiments go, the recipe was a surprising success. But in a parade of beloved, more traditional breads, I’m afraid it might need an intellectual term to hide behind.

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