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Crisp Pickled Green Beans
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The recipe for the Crisp Pickled Green Beans from
Better Than Store Bought by Helen Witty and Elizabeth Schneider Colchie.
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Chocolate Sauce
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This chocolate sauce has been the source of many fine memories, perhaps the fondest of
these being that of giving my friend Robin her first jar when we were at Bayard Systems
and watching a look of low cunning cross her face as she grabbed a gummed label and
wrote "Hot Chile Sauce" on it.
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Willie's Crisp
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This is a wonderful recipe for berry season or for that matter, stone fruit season.
I got it many years ago from Marion Cunningham's column in the San Francisco Chronicle.
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Italian Butter Beans
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The following recipe is an original creation, which is not to say that someone else has not
already done this, but rather that I was messing around in the kitchen one day and made it up.
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The Pie
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After Allen joined me in San Francisco in 1978, we started giving dinner parties. By then, I
had enough confidence to try making Mother's chocolate-pecan pie. It was an instant success
(well, after I finally made it successfully) so much so that when I issued dinner invitations,
guests began to inquire, with varying delicacy, whether "The Pie," as it came to be known, would
be the dessert. I never refused, and in time there was cruel speculation that it was the only
dessert I knew how to make.
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Okra
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What to do with that okra?
Well, you must never serve it just boiled to death in its own slime like all the southern
mothers did, and while we all like it fried, we all like just about anything fried and we're
over that now. So what does that leave?
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Chèvred Tomatoes
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This is another thing to do with chèvre besides pairing it with dried Moyer plums from Bella
Viva at the Ferry Plaza and other fine markets or, in a pinch, another fine prune.
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Clementined Avocado
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This is supposedly the recipe for one of my favorite little dishes even though when I
call this a recipe I am reminded of Christine Muhlke's quotation of a French chef upon his
eating one of Alice Waters' salads, "That's not cooking. That's shopping."
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Garlic Sprouts
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I've been pairing sprouts and hot sausage for years, but the garlic adds a level of complexity.
It's sort of like the difference between Bach's Two and Three Part Inventions....two voices are
enough, but sometimes the complexity of a third is a good change.
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Sautéed Fresh Garlic
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In the early Spring when fresh green garlic is in season, I use it a lot. As a precaution, I try to
serve it to everyone around me.
Here's how I cook the garlic as a vegetable, starting with about three pounds or a bit more.
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Grandmother's Cornbread
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This recipe is
not really here for Americans, since we all use our mothers' recipes, and if Mother didn't make it, we tend not
to, either. Rather, it's for my European friends, most
particularly the Dutch since they're who I've been feeding it lately.
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Chile con Carne
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I still continually marvel that for most of my life, except for a few
times when I was able to buy good frozen chili back in Texas,
I subsisted on canned chili, which is what Texans call
chile con carne. Here's a recipe I developed for the real thing.
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Sandwich
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Another recipe that's really just shopping.
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Cranberry Beans
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A new recipe from our experimental kitchens.
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