In her last column, Celia Barbour leaves us with a timeless dish
Author Archives: Celia Barbour
The Philipstown resident has been nominated for two national James Beard awards for food writing, including for her column in The Current. Location: Cold Spring. Languages: English. Area of Expertise: Food
Mouths to Feed: Left-Right Leftovers
Why is other people’s extra food so unappetizing?
Mouths to Feed: A Remembrance of Things Pasta
This simple, clean, light and cold dish is my favorite summer pasta
Mouths to Feed: A Little Lamb
Sliders that are flavorful, wonderfully balanced and easy to make
Mouths to Feed: S’more Than a Feeling
These treats makes perfect sense — theoretically
Mouths to Feed: Green Relief
Gazpacho is the antidote for imminent expiration (or wilt) dates
Mouths to Feed: Playing Chicken
I buy my birds whole, and I cook them whole, and that’s that
Mouths to Feed: Herbal Essence
I’ve never encountered such a stunning marriage of herbs and salad
Mouths to Feed: Self Improvement
Until I get better at hosting, I will compensate with this drink
Mouths to Feed: Fine and Dandy
The flavor of the dandelion dish is so assertive it almost hurts
Mouths to Feed: Hiding in Plain Sight
Raised on buttery cookies, I was baffled anyone would bother with biscotti
Mouths to Feed: A Gingerbread Woman
It’s one of those foods you don’t realize you want until you taste it
Mouths to Feed: Winter Whites
Cauliflower is a great winter staple — filling, comforting, and naturally creamy
Mouths to Feed: Having a “MAD” Cow
Meat is complicated. Everyone has an ideology about it.
Mouths to Feed: Romescan Holiday
“His eyes lit up like someone who had just been asked to describe his beloved”