Recipes

Turnip Gratin     This recipe is from Richard Olney’s “Ten Vineyard Lunches.” He doesn’t really give detailed recipes. I would suggest two to four tablespoons butter for this.     Serves four...
Roasted Toast     This recipe was invented by my genius cooking friend Tommy. I make it over and over, just so I can tell guests the name.     Serves eight or more. 1 loaf of Tuscan bread, or sourdough, or other...
    These recipes are from Kevin West’s “Saving the Season.” Corn Relish     Makes six pint jars. 12 ears corn 1 large red bell pepper, roasted, skinned, and seeded 3 jalapenos, roasted and...
Oven-Roasted Tomatoes     This recipe is from one of my favorite books, Amy Goldman’s “The Heirloom Tomato.” These tomatoes are good in sandwiches or with mozzarella. 10 San Marzano, or other small to medium-size...
Stuffed Baked Clams     Who doesn’t love stuffed baked clams? This recipe is from Sandra Conklin, published in “The L.V.I.S. Centennial Cookbook.”     Makes a lot. 5 or 6 dozen cherrystone clams (3...
Honey Bran Muffins     Remember “The Enchanted Broccoli Forest” by Mollie Katzen? Love that book still, but I confess I’ve never made these muffins. Take a trip down memory lane, then perhaps a trip to the loo, with...
Baked Green Rice     This is a great old recipe from Lee Bailey’s “Country Weekends.” Yes, it has a cup of butter in it, perhaps that amount could be reduced. . . . It does make a nice loaf, which is easily sliced...
The Bailey     Here is Grandpa’s recipe for the Bailey. I’m not crazy about gin so I use either a good, light tequila or vodka and top it off with some sparkling water, a perfect summer drink.     3/5...
Savory Bread Pudding     This recipe is from “What’s a Hostess To Do?” This is good for a big brunch crowd and can be assembled the night before, brought to room temperature and baked the morning of.   ...