by Sybil PrattApril, 2003
Feeding the child within
Many of you may be familiar with Marion Burros and some or all of her dozen excellent cookbooks. She's an expert on putting together quick-cooking, great-tasting recipes suited to our chronically time-challenged lives. But, after September 11th, she didn't want fast or fancy; she, and a multitude of Americans, craved food that held the nostalgia of childhood homey, soul-satisfying dishes cooked with love. Or, to put it simply, comfort food. Ms. Burros' timely culinary cure for an unsure world is contained in the aptly titled Cooking for Comfort. Much of the food here comes from Ms. Burros' family heritage, often from three-by-five cards in her mother's own handwriting. Given all her experience, she couldn't help "streamlining" the calorie count just a tad, but never so it destroys a recipe's integrity. What is or isn't comfort food is a personal matter, but I can't imagine anyone quibbling with these perennial classics. Consider Homemade Cream of Tomato Soup and a slow-cooked, crusty Toasted Cheese Sandwich, Chili served with Jalape–o Corn Bread Pudding or Garlic Cheese Grits, Chicken Pot Pie with a flaky phyllo crust and Chocolate Bread Pudding. I think you'll agree that herein lies the sumptuous solace for the child within and the adult without.