Recipes

Red Snapper or Bloody Mary Cocktail Here is a golden oldie recipe for Red Snapper, a.k.a. Bloody Mary, from the “Cocktail and Wine Digest” by Oscar Haimo, published in 1943. Serves one in a Delmonico glass, whatever that is.  2 1/2...
Red Chile Sauce This is a basic red chile sauce for making layered enchiladas. It is hard to predict the final amount because it depends on how much tomato juice you will use to thin it and make it less spicy.  You will probably get about one...
Artichoke Dip 2 can artichoke hearts 1/2 cup mayonnaise 1 garlic clove 1/4 cup grated Parmesan   To make artichoke dip, open two cans of artichoke hearts and drain well, squeezing out liquid. Then coarsely chop. Add half a cup of mayonnaise,...
Seasons by the Sea: Fast, Fruity, Foolproof
Step Away From The Pumpkin Latte
This recipe is from the Barcelona Wine Bar’s executive chef, Joseph Paire of Cathedral Heights in Washington, D.C.
“This has become a favorite go-to dessert because it freezes beautifully,” Jim Lubetkin wrote. “Simply defrost and serve at room temperature, either plain or with vanilla ice cream or vanilla-flavored whipped cream.” The recipe is from Nick Malgieri’s “The Modern Baker.”
Melon Swirl Soup This recipe is from the second edition of the “Quail Hill Farm Cookbook.” I’m guessing serving size would be four to six. Combine two cups peeled, seeded, cubed cantaloupe and two tablespoons fresh lemon juice in a...

Off the Beaten Path
Beyond the Cob
Anna Pump’s Peach Pie Sybille Van Kempen told us that Loaves and Fishes uses her mother, Anna Pump’s, original recipe for its piecrusts. In her earlier books, the crust is made with a combination of butter and margarine. The all-butter...
Porgy: Sweet by Any Name
Nothing Beats Olive Oil