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
Egg Salad With Herbs Makes 2 cups 6 organic Browder’s eggs 1 small shallot, finely chopped 1/4 cup white wine vinegar 1 Tbsp. thinly sliced chives 1 Tbsp. finely chopped flat leaf parsley leaves 1 Tbsp. finely chopped tarragon leaves 3 Tbsp....
Pecan Sandies This cookie recipe is from Claudia Fleming, pastry chef at the North Fork Table and Inn. She is one of America’s best. This is from her book “The Last Course.” Make sure you toast the pecans beforehand; you want them...
Coconut rum cake and herbed goat cheese recipes.
Billy Taylor perfected this dressing around the age of 11. I tried to convince him to bottle and sell it as a summer job, but sometimes kids don’t listen to their mothers.