[deth-bed-food] adj. | 1. so good, you could die happy at first bite.
For most people, the dishes that matter are the dishes that have been cooked with love, dishes that are part of a family’s structure, passed down from a grandmother, mother, spouse, aunt, uncle or cousin. Those dishes remain much more embedded in our taste memory than the recipes and dishes of great restaurants, even for a professional cook like me. ~ Jacques Pepin, in the New York Times.
People often ask me what my DeathbedFood is. Lame as it may sound, I struggle with an answer. There are so many things. Just in the last few months, there’s been my red velvet cake, Coffee Bean’s Churro Toast, Cassia’s Tumeric Sea Bass, and Terrine’s Truffled Burger with Foie Gras.
But if forced to name just one meal, I would say it’s my mom’s Beef Stroganoff which she makes using hamburger and Campbell’s Golden Mushroom soup. I ask her to make it every time I visit. “Are you sure you don’t want something else?” she asks, knowing the answer. Served over egg noodles, it’s one of the most comforting dinners I know. My mom has cooked her stroganoff with love since the ’70s and it’s now hard-wired into my brain as DeathbedFood.
DeathbedFood is serious. But I also try to have some fun with it in the #HUMOR section and on Twitter @DeathbedFood (named One Of The Best Foodies To Follow In LA By CBS), Facebook ‘Deathbedfoodbydiane‘ and Instagram ‘Deathbedfoodbydiane.’
Thanks for scrolling all the way down here. I’m raising my vodka martini straight up to you.
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