Recent Stories: Recipes

Laura Donnelly
November 12, 2015
Make Room Now

Mama Stamberg’s, er, Craig Claiborne’s Cranberry Relish

Freeze this before Thanksgiving Day and place in the refrigerator the day of. It should still be slightly frozen when served. It is also excellent in sandwiches like roast beef when you get tired of turkey.

2 cups whole raw cranberries

1 small onion

Laura Donnelly
November 5, 2015

Braised Red Cabbage

This recipe is from my mother-in-law, Nancy Auerbach. It is very Pennsylvania. I substitute maple syrup for the sugar and use less. If you don’t have leftover bacon fat in a teacup in your refrigerator or would simply prefer not to use it, cook the cabbage in oil and add a bit of smoked paprika for flavor.

Laura Donnelly
September 22, 2015
Online Recipes: Gack!

Andrew Engle’s Montauk

Striped Bass With Tomatoes

And Roasted Corn

Serves four.

2 lbs. assorted ripe tomatoes (heirloom, plum, cherry, etc.)

1 small red onion, peeled, halved lengthwise, and slivered

5 Tbsp. coarsely chopped flat-leaf parsley

Laura Donnelly
September 17, 2015

Cauliflower Pizza Crust

Laura Donnelly
September 10, 2015
Late Summer Dessert Stars

Meringue Shells

This is my favorite recipe for meringue shells. Don’t be dismayed by the cooking time, the prep time is minimal. This is from Anna Pump’s “The Loaves and Fishes Cookbook.” Serve with any combination of berries or fruit.

Makes 10 shells.

8 egg whites

2 tsp. lemon juice

Laura Donnelly
September 1, 2015
Cookbook recipes

Potato Pancakes, Milwaukee Style
    Elaine Ewing, East Hampton, N.Y.

    These potatoes are thin and crisp, and especially good with poultry and poultry gravy.

2 cups raw grated potatoes
2 whole eggs
11/2 teaspoons salt

Laura Donnelly
August 13, 2015
With Love From Edna Lewis

Hot Spiced Beets

This is Edna Lewis’s recipe for hot spiced beets. The only change I made was roasting the beets wrapped in foil for about an hour at 400, until tender. I find that boiling leeches out some of the flavor and sweetness.

Serves six.

4 medium beets

2 tsp. butter

1 Tbsp. sugar

Laura Donnelly
July 30, 2015
Recipes for Dusty’s Salt-free Salad, Delia Smith’s Oven-Baked Chicken With Garlic and Parmesan, and Ina Garten’s Spanish Pea Soup With Crispy Ham.

Dusty’s Salt-free Salad

This recipe, from an old clipping in The Washington Post, is one of my favorites, although I have made a few changes.

Serves four to six.


2 Tbsp. minced fresh ginger

3 cloves garlic, minced

Lots of freshly ground black pepper

Laura Donnelly
July 9, 2015
Tasty Little Bites

Spinach Bites with Mustard Sauce

This is a really retro recipe from my Aunt Tink. You can freeze these and bake when needed.

I’m afraid I don’t know how many this yields, but will guess at least 30, depending on size.


2 10-oz. packages frozen spinach, thawed and squeezed dry

Laura Donnelly
June 16, 2015

Spinach Salad

This recipe comes from Pier House in Key West many, many years ago. It is easy, light, and tasty to make any time of the year. I don’t have exact measurements so do it to your own taste.

For each, individual composed salad:

1 handful of small, tender spinach leaves, arranged artfully on plate

Laura Donnelly
June 2, 2015
Pollock’s Artful Eating

Pea Salad With Russian Dressing

Laura Donnelly
May 28, 2015
Peas: Springtime Zen

Peas in Butter Lettuce

This is the way my mother always prepared fresh peas. “It’s very French,” as she used to say. The following recipe is adapted from Deborah Madison’s “Vegetable Literacy.”

Serves one or two.

1 small head butter lettuce

Laura Donnelly
May 5, 2015
Go Ahead, Mary, Have a Little Lamb

Ambassade d’Auvergne’s
Seven Hour Leg of Lamb

Laura Donnelly
April 23, 2015
Recipe for Island Fruit Gazpacho and "Clean Out the Fridge" Christophine Saute

Island Fruit Gazpacho

Here is Orlando’s recipe for Island Fruit Gazpacho. Amounts are not given but I’m guessing this would make enough for 8 to 10 people.

4 cups tomato juice
1 medium cucumber, sliced
1 red onion, finely chopped
2 spring onions, chopped
1 Tbsp. cilantro, chopped

Laura Donnelly
April 14, 2015

Dominica Rum Punch

Of course, we must start with a rum drink. This recipe is from “The Art of Caribbean Cooking” by Yolande Cools-Lartigue.

I’m not sure about yield; it looks like a lot.

1 cup fresh lime juice (no substitutes)
2 cups brown sugar (turbinado)
4 cups cold water
3 cups brown rum
3 tsp. Angostura bitters
Grated rind of one lime
1 nutmeg, freshly grated

Laura Donnelly
March 31, 2015

Spicy Shrimp in Shells

I have no idea where I got this recipe. Shrimp cooked in the shell is much tastier; it just means you have to clean your hands well after eating.

Serves two to four.

1 lb. large shrimp in shells
3 Tbsp. ketchup
1 Tbsp. Asian chili sauce
1/3 cup water
2 Tbsp. chopped scallions
4 cloves garlic, crushed

Laura Donnelly
March 24, 2015

Quinoa au Gratin

This is an almost verbatim copy of a recipe by Paco Jimenez provided to students in my Culinary Institute of America Boot Camp in San Antonio. What doesn’t taste better with cheese?

Serves 10.

1/2 lb. quinoa
2 garlic cloves
1/2 cup white onion
1/2 cup butter
3 eggs
1/2 cup Gruyere cheese, grated
3 Tbsp. Parmesan cheese, grated
1 cup cream
Salt and pepper to taste

Laura Donnelly
March 10, 2015

Moscow Mule

How about a drink to start? Make this with our very own potato-based LIV vodka.

Serves one.

2 oz. LIV vodka
1 oz. fresh lime juice
Good ginger beer
Lime wedge

Combine vodka and lime juice in a highball glass with ice. Top with ginger beer and lime wedge. Go ahead, have two.

Olivier Salad

Serves six to eight.

3 cups boiled, peeled, diced waxy potatoes

Laura Donnelly
March 5, 2015

Travel Snack

This recipe is based on Union Square Cafe’s bar nuts, but I use a healthier, less fattening variety of nuts. I pack bags of this for long-distance travel and add dried cranberries or cherries and sometimes dark chocolate chips.
Makes about 41/2  cups, more if you add dried fruit and/or chocolate.

11/2 lbs. variety of unsalted nuts; I use:
Pumpkin seeds
Sunflower seeds
2 Tbsp. finely chopped fresh rosemary leaves
1/4 tsp. cayenne pepper

Laura Donnelly
February 24, 2015

Butternut Squash With Ginger and Rosemary

Here’s the recipe, again, for my oft-repeated butternut squash. I got it from my Korean stepmother-out-law. Figure that one out.

Serves six.

6 cups cubed butternut squash
2 Tbsp. grated ginger
1 tsp. dried crumbled rosemary leaves
3 Tbsp. maple syrup
4 Tbsp. olive oil

Laura Donnelly
February 10, 2015

 Abraham Lincoln’s Favorite Chicken Fricasee

This recipe is from one of my favorite books, “The First Ladies Cookbook,” which is “compiled and edited by outstanding culinary and historical Authorities.”

It sounds more like fried chicken with gravy but it is called a fricasee in the book. I told you Honest Abe was not a foodie.

No serving amounts given.

2 to 3 fryers, cut up
Salt, pepper
Flour, for dredging
1/2 pint cream

Laura Donnelly
February 3, 2015

Mary’s Pie Crust

This is Mary Schoenlein’s most excellent pie crust recipe.

Makes one double-crust pie, enough for an eight or nine-inch pan.

2 cups flour
1 tsp. salt
1 Tbsp. sugar
10 Tbsp. butter, chilled and cut into small cubes
5 Tbsp. shortening, also chilled
4 to 6 Tbsp. ice water

Laura Donnelly
January 28, 2015

Contest-Winning Vegetarian Chili

Everyone should have a vegetarian chili recipe in his or her repertoire. This recipe is fairly simple and comes from Marilyn Barilleaux of Bothell, Wash., via the Taste of Home website. I think some cooked wheatberries would be good in this.

Serves 16.

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet pepper, chopped
1/4 cup olive oil
4 cloves garlic, minced

Laura Donnelly
January 20, 2015

Frito Pie

Frito pie is common in Texas. It is served inside the small-size Fritos bag, slit open, with chili and condiments dumped on top.

Serves one guilty person.

1 single-serving bag of Fritos
1/2 can Hormel chili (You could make your own chili but why bother? You’re already on the primrose path to culinary doom.)