Around Dec. 19, I make an enormous pot of chili. It's the good old standby that will see us through the next 4 days when the kitchen resembles an around-the-clock cookie factory.
In light of my father's ardor for cooking and food is it any wonder that my tonsillectomy at age 2 seemed a harbinger of things to come?
My theory is that autumn is possibly the best time of the year to cook on the grill. It’s not so beastly hot that you mind being outside.
When I was a girl, Virginia blue crabs were plentiful, and enjoying them was standard-operating procedure.
When the catalog of rental cottages comes bounding through the mail slot (always on the dreariest day of winter), my heart leaps up. I start leafing through it immediately to find this year's repository of all my summer dreams and hopes.
As our lovely, gentle spring turns to summer, thoughts turn to special parties. Celebratory luncheons in recognition of weddings and high school graduations loom large in the coming weeks.
Adapted from “My Mother’s Southern Kitchen” by James Villas
An old Richmond favorite, guaranteed to please.
A sweetly Southern classic, this cake makes a huge statement and seems to improve with age. Don’t worry about consigning it to the fridge for the few days it may take to eat it — it’s enormous.
Clare Osdene Schapiro welcomes her sister, Jo Sallade, into her kitchen for a lesson in cake decoration. Video by Penelope M. Carrington/Times-Dispatch. Read the story. Download the recipe and search for others in our recipe database. See what else Clare's Kitchen is cooking.
Cool the layers in the pans on a wire rack for about 10 minutes.
Clare Osdene Schapiro is back in the kitchen. This time she is making asparagus pizza. Video by Penelope M. Carrington/Times-Dispatch. Read the story. Download the recipe and search for others in our recipe database. See what else Clare's Kitchen is cooking.
Watch Clare Osdene Schapiro make veal paprika stew.Video by Penelope M. Carrington/Times-Dispatch. Read the article and find the recipes for veal paprika, corn chowder and beef bourguignon. Search the recipe database for more. See what else Clare's Kitchen is cooking.
A humble cookie did it for Proust in "Remembrance of Things Past," but for me it's definitely oysters.
You're having a cocktail party. How lovely! Now take a deep breath while I impart my secret for party-giving success.
If you are in the fruitcake-hating camp, plum pudding’s rich, black density may seem a particularly exquisite torture.
Don't know what to take along at Thanksgiving when you don't have responsibility for the bird? Try Clare Schapiro's pumpkin cheesecake. Video by Penelope M. Carrington/Times-Dispatch.
Clare Osdene Schapiro never has taken a cooking class, but she prides herself on being brave enough to try anything culinary. She's had careers in real estate development, marketing and public relations, and is the current chair of the Richmond Public Library's Board of Trustees. Schapiro is married to Times-Dispatch political columnist Jeff E. Schapiro and is the mother of Felix, who's a high school senior. She contributes features each month to the Wednesday Food section, accompanied by videos for TimesDispatch.com.
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