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Famous Artichoke Dip
by Laura Donnelly
Everyone has had some version of this dip. It's fast and easy, and you can always have the ingredients on hand in your pantry and refrigerator. If you are feeling...READ MORE
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COMMENTS (2)
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Roasted Eggplant and Tomato Dip
by Laura Donnelly
Our week of appetizers continues with a dish that's called a salad in Morocco, though it's really more of a dip. You should try to find a high-quality pita bread,...READ MORE
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Cold Devilled Shrimp
by Laura Donnelly
Our second hors d'oeuvre of the week is Devilled Shrimp, and it's the best recipe for this dish that I have ever tried. Serve little plates and forks with this...READ MORE
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Summer Party Favorites
by Laura Donnelly
Hors d'oeuvres. Canapés. Antipasti. Mezze. Tapas. Zakuski. Even if you can't pronounce them, you can make them. And now that summer party season is upon us, you're going to have...READ MORE
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Key Lime Pie
by Laura Donnelly
This is the perfect ending to this week's soft-shelled crab feast. There are many more complicated recipes for key lime pie, but this is the true recipe from the old...READ MORE
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Vidalia Onion Butter Sauce
by Laura Donnelly
This sauce goes especially well with the sautéed or broiled soft-shelled crab recipes we offered on Monday and Tuesday of this week. It is an American variation on a classic...READ MORE
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Soft-Shelled Crabs
by Laura Donnelly
There is a brief window of opportunity every spring when Callinectes sapidus sheds its hard outer shell and becomes, for a mere few hours, that divine regional delicacy known as...READ MORE
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Almost Gigi Salad
by Laura Donnelly
This is a recipe based on the famous Gigi salad of the Palm Restaurant. It takes a good bit of work, but is well worth it, because this salad is...READ MORE
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Caesar Salad
by Laura Donnelly
Here is my absolute favorite Caesar salad dressing recipe. It is from my friend Wendy who got it from her boyfriend who had a restaurant somewhere in Ohio. Sorry, that's...READ MORE
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Thousand Island Dressing
by Laura Donnelly
This dressing is similar to Russian dressing and is also great as a sandwich spread. I can picture the LaLondes, mentioned in the introduction to salads before Monday's Green Goddess...READ MORE
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Salad Days
by Laura Donnelly
One night in 1937, Bob Cobb, manager of the Brown Derby restaurant in Los Angeles, rooted around in the kitchen's refrigerator and threw together a salad with all the leftovers...READ MORE
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Sweet Potato Pie
by Laura Donnelly
Our week of pies concludes with an easy recipe that uses graham-cracker crumbs instead of the trickier flaky pie crust. Assembly of this one is a snap....READ MORE
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COMMENTS (1)
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Dilled Zucchini Pie
by Laura Donnelly
Not all pies are sweet! This pie would be wonderful for a vegetarian luncheon. Serve it with a colorful beet salad.This recipe calls for a 9-inch tart pan with a...READ MORE
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Slice-of-Lemon Pie
by Laura Donnelly
This is an unusual, old-fashioned pie. It takes some work but is well worth the effort. Tart and delicious after a grilled fish dinner....READ MORE
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Apple Pie with Crumb Topping
by Laura Donnelly
Sometimes it's easier to make a streusel topping instead of rolling out a top layer of pie crust (see yesterday's recipe for the perfect crust). Again, make some extra streusel...READ MORE
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Perfect Pies
by Laura Donnelly
"Easy as pie!" they say. Easy as pie? Whoever came up with that expression never baked a pie. The filling must be prepared and seasoned properly. The success of the...READ MORE
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COMMENTS (1)
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Zucchini with Fresh Spearmint
by Laura Donnelly
Our fifth recipe of the week using fresh herbs is a classic Italian zucchini dish. You can either sauté the zucchini in a hot pan (to get some browning) or...READ MORE
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My Favorite Guacamole
by Laura Donnelly
Our fourth herbed recipe of the week is for a guacamole that uses a generous quantity of cilantro. Avocados do have a good bit of fat, but it's healthy fat!...READ MORE
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Turkey Meatballs with Tarragon
by Laura Donnelly
This recipe is meant to be prepared with veal, but that makes some people uncomfortable. Substitute turkey for a healthier and more politically correct recipe, and serve with a simple...READ MORE
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Stuffed Clams
by Laura Donnelly
Our recipes rich in herbs for this week continue with stuffed clams, which are a snap to make once you know how. These could be the main course of a...READ MORE
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