Recipes

Reuben Dip     I love a good Reuben sandwich, and this recipe from allrecipes.com sounds dastardly!     Makes 8 to 10 servings. 1/2 cup mayonnaise 1/2 cup Thousand Island dressing 16 oz. sauerkraut, rinsed and...
Jeff Bezos’s Favorite Zebra Cake     I have never heard of “Zebra Cake” but correctly assumed it might be a marbled vanilla and chocolate cake. This recipe is from the King Arthur Baking Company.   ...
Old Fashioned Caramel Apples 5 crisp apples 1 lb. soft caramels 2 Tbsp. water 1/2 cup chopped peanuts, optional 5 thick wooden skewers or craft sticks     In a double boiler, melt caramels with water, stirring occasionally....
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...