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l like you: hospitality under the influence by amy sedaris

Sample Recipes from I Like You: Hospitality Under the Influence
By Amy Sedaris

Paul’s Zucchini Fritters

I don’t use a measuring cup when I make Zucchini fritters although I probably should. I suppose I like the crap-shoot quality of cooking without specific measurements. It’s exciting. Although, there is some safe ground, because whenever a recipe calls for breading and then frying in olive oil, it’s hard to go wrong. Here is basically what you're going to need:

  • One zucchini
  • Garlic, sliced
  • 1 onion, chopped
  • One-quarter pound of feta cheese
  • 1-3 eggs
  • More flour than you think you'd ever use
  • Salt and pepper
  • A little parsley, chopped

The first step is to grate the zucchini, and then place in a strainer. It’s important to get as much water out of the shredded vegetable as possible. It helps to salt it and then place a heavy lid on top it and press down. When you think you’ve got all the water out keep pressing, because I can tell you, you haven’t. Meanwhile, in another bowl mix flower, egg, or eggs, salt and pepper, a onion, chopped and garlic. Your goal here is make a light batter. Add more flower if it seems watery, or another egg if it’s not binding. Place the drained zucchini into the batter and mix with your hands. You are really going to have to get in there. Coat the bottom of a frying pan in olive oil. Heat it up. For best results, make sure your pan is good and hot before adding fritters. Scoop a fist full of mixture from the bowl and shape into a small patty and place in skillet. Makes about 20 to 40 fritters. No one can really say for sure.

(Courtesy of Paul Dinello)

Katie's Smack Snacks for Rabbits

You will need:

  • 1 c. rolled oats, finely ground (coffee grinder works best)
  • 1/4 c. rabbit pellets, finely ground
  • 2 medium-sized bunches of parsley
  • 1/2 of a carrot
  • 1/2 of a banana
  • 1/4 c. + 1 tbsp. water

Preheat oven to 325 degrees and line a baking sheet or stone with wax paper (baking stones actually work best). Grind pellets and oats down to a powder and set aside. Puree parsley, carrot, banana and water. This should become fairly liquefied, so you can add more or less water depending on the consistency. In a bowl, mix puree and dry ingredients. Knead until a stiff dough is formed. Dough will be somewhat sticky. Place ball of dough between 2 sheets of wax paper and roll to about 1/8 – 1/4 of an inch thick. Cut into small squares and place on baking sheet. Bake for about 30 minutes (don't let them get too brown), then turn off the heat and let them sit in the warm oven for about an hour.

(Courtesy of Katie Richardson)

amy sedaris' rabbit, dusty
(Amy's rabbit, Dusty, goes nuts for these!)

amy sedaris cupcakes

Amy Sedaris' Cupcakes

1 ½ sticks of unsalted butter
1 ¾ cups of sugar

Beat well, then add:

Add 2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk

Beat well, fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24. I get 18, 'cause I'm doing something wrong.


1 stick of unsalted butter
1 box of Domino confectionary sugar
¼ cup half-and-half
1 teaspoon of pure vanilla

Whip for a while, color if you want.

Chicken of the Taverns

1 chicken, cut up, or pick of the chick
1 stick of butter
2 tbsp of oil
Juice of 1 lemon
Salt and pepper
1 2-pound can of whole tomatoes
1 onion, thinly sliced
1 tsp oregano
1tsp marjoram
1tsp savory
1 bay leaf
1/2 cup of red wine
Parmesan cheese or Kefalotiri

Wash chicken well. Combine butter and oil in a pan, and heat. Pour half of oil mixture into a shallow baking pan and rest chicken pieces in it. Mix strained lemon juice in remaining mixture and baste chicken. Sprinkle the chicken with salt and pepper.

Bake at 400 degrees F for 30 minutes.

Put tomatoes and remaining ingredients in a pot. Cook for about 25 minutes and bring to a boil. Pour over chicken (after that half hour). Reduce oven to 350 degrees F. Continue baking for 1 hour.

Serve over spaghetti. Top with grated cheese.

(Courtesy of Tiffany Sedaris)

Amy Sedaris' Li'l Smokey Cheeseball

2 cups of shredded smoked Gouda cheese
16 ounces of cream cheese
1/2 cup of butter
2 1/2 tablespoons of milk
2 1/2 teaspoons of Steak Sauce
1 cupped of chopped nuts

Bring all ingredients to room temp. Add milk and steak sauce and beat until completely blended. Chill over night. Turn it into a ball the next morning. Roll it in the nut mixture. Serve it room temp, spread on a Ritz cracker.

Southern Green Beans

1/4 pound of salt pork and 1 strip of bacon (you can use either, or I use both)
1 pound of green beans, trimmed
1 cup of water
1 pound of green beans, trimmed
1 cup of water

Brown the salt pork and bacon in a pan. Add the beans and everything else. Simmer for three hours until they’re the color of a green army jacket.

amy sedaris cupcakes

Johnny's Cornbread

1 cup Martha White self-rising corn bread mix
1 medium yellow onion, chopped
1 teaspoon salt
1 tablespoon apple cider vinegar
1/4 cup olive oil
1 egg, beaten
1 cup buttermilk
2 tablespoons oil (for pan)

Preheat oven to 500 degrees.

Mix all ingredients in large bowl; batter will be quite thin. On stovetop, heat a 10-inch iron skillet to smoking and water beads up and rolls around. Swirl the pan with 2 tablespoons oil. It should smoke. Sprinkle the pan lightly with salt. Pour in batter. It will sizzle. Transfer to upper third of preheated oven. Bake 15-20 minutes or until top crust shows cracks. Broil 2-4 minutes until top is brown. Turn onto cutting board, cut into slices like a pizza, and eat immediately.

(Courtesy of John Newman)

Baked Sweet Potatoes or Yams

The difference between a yam and a sweet potato is that the yam is sweeter, moister and darker in color, but the two are interchangeable.

Yams or sweet potatoes
Salt and pepper

To bake them:
Scrub sweet potato or yams. Lightly grease their skin. Put them in an oven at 400 degrees F. Bake for about 45 minutes.

To mash them:
Boil sweet potatoes. Drain and mash. Add butter, salt, pepper and a little nutmeg.

amy sedaris copyright by katie richardson