Recipes

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...
Bischof     This recipe is adapted from an old issue of Food and Wine magazine. It will make enough to flavor 10 bottles of Champagne or white wine. 6 large oranges 21/2 cups sugar 31/2 cups fresh orange juice 4 cloves pinch...
Bay Scallops With Chive Oil and Pineapple     This recipe was inspired by David Chang of Momofuku and many other restaurants. In his Momofuku cookbook he dedicates two pages to his attempt to create an amuse-bouche (savory little...