Recipes

Eggs Benedict     This recipe for eggs Benedict is simple.  If you prefer to not make your own hollandaise sauce, I recommend using the easy Knorr packaged version, just adding some lemon juice and a pinch of cayenne pepper to...
David’s Fresh Squid With Rosemary and Balsamic Vinegar     Serves three to four. 11/4 lbs. squid, cleaned, with tentacles 2 cloves garlic, minced 2 Tbsp. olive oil 1 Tbsp. balsamic vinegar 2 Tbsp. fresh rosemary,...
Amazing Sorrel Soup     This recipe is adapted from Patricia Wells’s “At Home in Provence.”     Serves four to six. 3 oz. fresh sorrel leaves, stemmed, washed, and dried (or you can substitute...
Coca-Cola Brisket     Elaine Presby, Jennifer Landes’s mother-in-law, inherited this recipe from her Southern relatives. 1 can regular Coca-Cola 1 bottle of Heinz chili sauce 1 package of onion soup mix 4-5 lbs. brisket...
Dr. Oz Shake     This recipe is based on one I saw Dr. Oz make on his daytime TV show. There, I admitted it, I watched TV in the daytime. That’s why I need to diet.     Makes one. 1 banana 1/2 cup low-fat...

Golden Colcannon Pie     This is a generic recipe for colcannon. I am going to try making it with kale this year, and perhaps substitute olive oil for some of the butter. However, if you want to try the best butter in the world,...
Virtuous Remoulade     Remoulade is a spicy Creole mustard dip or sauce that goes beautifully with fish, rice balls called “cala,” or with crab meat, vegetables, and chicken. It can contain any combination of...
These first two recipes are adapted from one of my favorite vegetable cookbooks, Roger Verge’s “Vegetables in the French Style.” Carrots with Chive Cream Sauce     Serves four to six. 8 to 10 medium carrots...
Nancy’s Ribollita     Here is Nancy Greenwald’s recipe for ribollita. Feel free to fool around with it. The amounts of fresh herbs could be too much for some; I find the ratio perfect. It fills the house with a...