Though featured on Trader Vic’s menus, this cocktail appears to have originated on an Italian cruise ship as a marketing vehicle for Galliano liqueur. With its golden color and use of sparkling wine, the Barracuda is on the elegant end of the spectrum for tiki-style drinks.
Caramelized Pear & Gorgonzola Pizza with Tricolore Salad is the winning recipe of the 2025 Pacific Northwest Canned Pear Service’s CAN DO Challenge.
A recipe from the iconic Brown Derby restaurant, reprinted with permission from “Citrus, Illustrated” by George Geary, Chronicle Books, 2026
A frittata is nothing more than an open-faced omelette and is, in fact, much easier to make. It’s also a natural repository for leftovers from the fridge—particularly any kind of pasta. This one uses edamame, olives and two kinds of cheese. Any combination of cheeses will work, preferably a sharp one and one that melts well. Omit the ham for a vegetarian dish.
Surely no old-time Café Beaujolais preparation is found in more fans’ freezers around the country than this one, a stick-to-your-ribs vegetarian chili so satisfying and easy to make. To my amazement, Julia Child ordered this homey dish when she visited the Beaujolais in the mid-1980s. Topped with grated cheese and served with warmed corn tortillas, it was a healthy, economical meal that we wound up making by the boatload for a very long time once word got out about Julia’s choice. —Margaret S. Fox
From Chef Tim Byres for Southern Recipe Small Batch pork rinds Yield: 3 cups Serves: 4 to 6 This charcoal-black
Thanksgiving and winter holiday meals are the perfect occasions for mashed and baked potato bars. The Idaho Potato Commission offers tips for creating perfect potato pairings.
Recipe and photo reprinted with permission of www.TuscanWomenCook.com
