Archive for the Taste Column: My articles from The Arc Magazine Category

Peach Pound Cake

Posted in Taste Column: My articles from The Arc Magazine on August 9, 2009 by feastsupperclub

Peach Pound Cake

From the August edition of my column at The Arc:

Did you make that pound cake?” Noah asked. “If we were married I’d be so fat.”

Noah and I had never discussed marriage. In fact, we had never discussed anything. He was the new waiter, I was the Pastry Chef, Peach Pound Cake was the Special. And since I already had a husband and I’d been up since 3 AM I just raised my eyebrows, and nodded.

Noah looked worried by my silence. “That probably sounded weird.” He stammered, I smiled: “I didn’t mean…I’m sorry…I just meant it was really good.”

“I know what you meant. Would you like another piece?”

“Yes, thank you.” And he held out his plate.

For the full recipe and directions please visit:


Posted in Taste Column: My articles from The Arc Magazine on April 9, 2009 by feastsupperclub


Challah-Proofing Stage

The following is from my April column at The Arc:

Challah: dark crusted, beautifully braided, richly eggy and slightly sweet. My favorite bread by far. As wondrously soft as Wonder bread, as cultured and as satisfying as a croissant.

Challah is traditionally made on Fridays for the Jewish Sabbath. While I’m not Jewish and I don’t keep a Sabbath, I do make Challah (pronounced ‘halla’) every Friday. For me, there is ritual and relaxation, and even something mildly spiritual in the process.

Challah is one of the easiest and most elegant yeast breads you can made. There is no mystery in the process, only a mild amazement and pleasant satisfaction at what it is possible to make out of little more than flour and water.

For the rest of the story, including my recipe, go to:

Column in The ARC Magazine

Posted in Taste Column: My articles from The Arc Magazine on February 6, 2009 by feastsupperclub

I’ve become the editor of the Taste section of The Arc Magazine, founded by one of Feast’s wedding clients, Richele Kuhlmann.  Check out the website to see the menu from her wedding Feast.

My column appears in each bi-monthly issue. Follow this link to The Arc’s website: . My article, on how to select a whole fish, is excerpted below.


How to Buy a Good Fish and Reject a Bad One

by Beth Maxey

Take the fish and stick your nose where the head was. If you wish that you hadn’t done that, send the fish back. Run your finger along the bloodline inside the belly, head to tail, and smell it. If you smell anything but seawater, send it back.

If your fish arrives with a head, examine the eye. The Japanese will tell you to judge freshness by the convexity of the ball. If the eye is round and clear, rejoice and touch the skin: A fish just from the ocean will ooze a clean slime like egg white. If it is slimy rejoice twice and proceed.

Never buy a farmed fish.

If your fish is of the fatty spawning variety, like wild salmon, and gutted, pinch the belly between your thumb and forefinger. It should be thick, about an inch think, never less than a half, and it should be firm, too firm to roll back and forth to the left and right. It should feel substantial, rubbery and fleshy, like a big piece of string cheese and the same glossy white color. A fish that passes the caliper test was healthy when it was caught, just beginning its fasting fight upriver. A fish that fails was at the end of its life and starving, dying, when it was caught. You are not a vulture. The belly fat is gone and so is the flavor. Send the fish back.

If your fish passes the belly fat test, put your finger at the creature’s tale. Run this finger along the belly towards the gills. Now look at your finger. If it is clean, your fish is fresh; it was recently caught , not out of the water very long. If on the other hand, you see more than one or two scales, or worse, spy them jumping off of your fish’s belly and are now covered, face, arms, and apron, in glittering scaly sequins, your fish is old. Dead too long. No thank you. Send it back.