Recipes

Miraval Peanut Butter     Here is Miraval’s genius recipe.     Makes two cups, with three grams of fat per one-tablespoon serving size. 2 cups peeled, 1/4-inch thick sliced carrots 1 cup organic smooth or...
Crudo of Local Fluke     This recipe, from “The Hamptons and Long Island Homegrown Cookbook,” is one of Fresno’s specialties.     Serves four. 1/2 to 1 lb. sushi-grade fluke filet, skin off 1/2...
Cesar’s Basic Biscuits     This recipe for dog biscuits is from Cesar Millan, the dog whisperer.     No serving amount given. 21/2 cups whole wheat flour (can substitute oat or white) 1 egg 1 tsp. beef or...
The Captain’s Sunday Sandwich     This is the sandwich my father, Captain William M. Donnelly, used to make. It is important to use high-quality Black Forest ham and good rye bread.     Makes one. 2 slices...

Okay, but what’s with the beaded belt bearing the name “Elvis”? And the suspiciously leash-like specimen spelling out “Goodd Dog”?
Asian-Style Mango Coleslaw With Sesame and Lime     These first two recipes are from the cookbook of a restaurant in Phnom Penh called Friends. It was begun as a way to help homeless children learn a trade and is still operated by...
Brown Rice Grape Leaf Salad     All of the following recipes are from “Salad for Dinner” by Jeanne Kelley. This first recipe is similar to stuffed grape leaves, dolma. A lot of grocery stores now carry grape leaves in...
Layered Mexican Dip     I associate this recipe with summertime, but when my friend Anita brought it to a Thanksgiving leftovers bash, the guests descended upon it like locusts. You can make it as rich and creamy or virtuous as you...
Brussels Sprouts Braised With Apple and Bacon     This recipe is from my dear friend, the prolific cookbook author and East Hampton resident Jim Villas. It comes from his “The Bacon Cookbook.” Bacon will make anything...