At the Paris Review, Valerie Stivers cooks a feast inspired by the food found within the pages of Mary Shelley’s gothic classic, Frankenstein. “I planned to make the bread pudding, which sounded easy and delicious, and the cocktail, which miraculously asked only for alcohols I already had on hand,” Stivers writes. “I also wanted to include a dish made from items I could forage myself, and settled on apple scones made with acorn flour (both are in season). If Victor Frankenstein had been merciful and created a wife for the monster, the wife would have been in luck, because these foods were amazing.”
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