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Recipes for drinks, dips and desserts


1 part gin (preferably Hendricks)
1 part elderflower liquor (such as St. Germaine)
1 part lemon juice (preferably from Meyer lemons)

Shake all ingredients over ice. Serve in lowball glass over (big) ice cube.


3 jars (7½-oz.) marinated quartered artichoke hearts, drained and chopped
1 c. grated Parmesan cheese
¾ c. mayonnaise
3 green onions, sliced
1 can (4-oz.) chopped chilies, drained
1 pkg. (10-oz) frozen chopped spinach, thawed and squeezed dry
1 c. (4-oz.) shredded Swiss cheese
1 round loaf (1-lb.) rye or pumpernickel bread

In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a ½-inch shell. Cut removed bread into 1-inch cubes and reserve for later use or place cubes on an ungreased baking sheet; broil 6 inches from the heat for 2-3 minutes or until golden, stirring once. Spoon spinach dip into bread shell.  Bake, uncovered at 350°F. ...

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