Too Many Cooks: Our Haiku

August 17, 2012

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

While we prepare our favorites from your haiku this week, we thought we'd share our own -- the FOOD52 staff (and Amanda's husband Tad, who wanted in on the fun) put on our thinking caps this week to bring you our best 17-syllable poems. The results were surprising -- we have more than one closet poet among us!

Tad Friend

Cherpumple's a treat:
stuffing six sweet tastes in one--
the dessert gavage.

Shop the Story


Things being equal
I will read of pâte à choux
then still make cookies.

(bonus points for the Charlie photos!)
Charlie! It's braised leeks!
Leeks, lemon juice, olive oil.
Salt. Pepper. More, please!


Bright crimson beauties,
warmed by summer's blazing sun--
sea salt, juicy, gone.

I call clafoutis
"Cloud Fruities" because, you know,
Call a spade a spade.

I'm willing to bet
that I'll think your dish needs just
a little more salt.


Sunny, easy, hard
yolk runniness rule: Diners
micromanage cooks.

Sixty-two degrees
yolk runniness rule: Ha! Cooks
reclaim the egg reins.


Happy birthday cake:
bright color, ornate design--
too bad it tastes gross.

Eating melon with
a fork and a knife makes me
feel like a lady.


Eating popsicles
makes me feel like I have pig-
tails, though I do not.

Eggplants cast aside,
but why? They are kickass and
rock hard in purple.

See what other Food52 readers are saying.

I'm Nozlee Samadzadeh, a writer, editor, farmer, developer, and passionate home cook. Growing up Iranian in Oklahoma, working on a small-scale organic farm, and cooking on a budget all influence the way I cook -- herbed rice dishes, chicken fried steak, heirloom tomato salad, and simple poached eggs all make appearances on my bright blue kitchen table. I love to eat kimchi (homemade!) straight from the jar and I eat cake for breakfast.