Recipes

Saffron Mussel Soup

A recipe from “Six Courses: An Entertaining Life,” by Chef Regina Charboneau.

The Brown Derby’s Grapefruit Cake

A recipe from the iconic Brown Derby restaurant, reprinted with permission from “Citrus, Illustrated” by George Geary, Chronicle Books, 2026

Edamame Ham Frittata

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.

Original Café Beaujolais Black Bean Chili

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

Christmas Cake

Recipe from The Gilded Age Christmas Cookbook (Globe Pequot, 2025) by Becky Libourel Diamond.

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