I've always had rock star envy. Unfortunately, writing is a pedestrian, tame occupation done while sitting in coffee-stained pajamas in front of a computer rather than prowling around a huge stage in sweaty leather pants, so I have to get my kicks vicariously. Kate Christensen coffeecomputerenvy share on social
My favorite way to cook a clam is in chowder. I was a New Yorker for 20 years, and I always loved tomato-based, celery-heavy Manhattan chowders. Kate Christensen basecelerychowder Change image and share on social
I regretted the solitary nature of the writer's life - other people, normal working people, spent their days with co-workers, rode the subway home with a crowd, walked through thronged streets. I worked at home, all by myself. Kate Christensen crowddayhome share on social
If there's a rift in the marriage - if someone feels neglected, frustrated, tempted by others, or unsure - then trouble can easily arise. Kate Christensen ariseeasilyfelt Change image and share on social
My first novel, 'In the Drink,' begun when I was 29 and floundering and published when I was 36 and married, was about a 29-year-old woman whose life was even more screwed up than my own had been. Kate Christensen begindrinkflounder Change image and share on social
There are two kinds of ham: raw and cooked. Raw ham is cured with salt and/or smoke over time; cooked ham is boiled. Every culture that makes ham has its own unique and various methods. Kate Christensen boilcookculture Change image and share on social
A relative of poison ivy and poison sumac, the cashew contains the same rash-inducing chemicals, known as urushiols, as its kin. Kate Christensen cashewchemicalinduce Change image and share on social
My 50th birthday approaching felt like a big milestone to me. I've lived half a century. If I write about food and use my life as a fulcrum to move the story along, maybe I've lived long enough to fashion a narrative that has a happy ending. Kate Christensen 50thapproachbig share on social
Littlenecks and cherrystones are chewy and sweet on the half shell with mignonette, served raw. But a well-cooked clam is a toothsome, tender thing, full of that magical stuff known as clam liquor. Kate Christensen cherrystonechewyclam Change image and share on social
