This delicious quiche highlights the little Maine shrimp, with some layers of complexity added by sauteed mushrooms and Parmigiano-Reggiano cheese in a cheesy quiche-custard.  

The little Maine shrimp are hard to find, but worth the search. I got a pound of them frozen, cleaned and ready to cook at Pinkham's Seafood in Boothbay, Maine. 

Mushrooms add a great note to all manner of crustacean dishes - shrimp, crab, and of course lobster. Mushrooms also feature prominently in Russian cuisine, so in this recipe I bring in a Russian note with a pinch of dill.

For cheese I used the fine Italian Parmigiana-Reggiano for the warmth that it brings. In hot weather I might try a ricotta, but I made this on a rainy, blustery Mother's Day so the king of Italian cheeses was called into service. 

This is an interesting and tasty old cocktail with a Scotch base. Don't use a fancy single-malt Scotch here! The bartenders who mixed the Beals didn't know about single-malt Scotch whiskey in the 1920s.

This is not a strong cocktail, so it's a good one for a party where you can relax and have a few. 

I was long suspicious of Scotch-based cocktails, until I realized that I was not expected to waste my precious Lagavulin 16-year! Now I use Famous Grouse for these old-school Scotch cocktails and it has opened a whole new chapter for me.

Cold weather is soup weather, especially soups of the rib-sticking variety. 

This is a tasty accompaniment to many fall and winter dishes. You can use canned pumpkin, but roasted pumpkin has a different and (I think) superior flavor. When sugar pumpkins are available, they are inexpensive and very delicious. I encourage you to use them if you can.

This recipe uses sampe as a thickener (see the notes). I think it brings a great flavor and texture, but if you can't get sampe, don't fret. The recipe is very forgiving, and it rewards exploration.  

Pate en Croute is nothing more than a pate baked in a crust, but it looks fabulous! The first trick is to find a mold - after that, the rest is easy.

All you do is line the mold with pastry and then bake the pate. The melted fat stays inside, topped up with aspic. You can make this with the Pate de Campagne but I think the pastry treatment deserves a finer pate like the one below.

The Algonquin is named for a venerable grand hotel in Manhattan, luncheon spot for a famed circle of writers in the 1920s and 1930s. The lore is interesting, and well-documented, so I won't repeat it here, but I do encourage you to look it up!

This is a simple potion made interesting by the inclusion of unsweetened pineapple juice.

The pineapple juice does not have to be a stopper - I have an ice cube tray that makes 1" cubical ice cubes, of volume 1 ounce. So I fill some of the cubes with pineapple juice and I can have an Algonquin whenever I am in a literary mood!

This is a very old formula. 

I had long thought that the complex herbaceous audacity of green Chartreuse would be a perfect match for a gin of great character. Recent experimental evidence indicates a clear need for further research...

I really want to try this with Barr Hill Gin and with Uncle Val's Botanical Gin.  

This is a specialty of Burgundy. It has a light, sparkling flavor that dances in your mouth as the jelly melts, full of wonderful flavors!

I read about the Jambon Persille in Jane Grigson's Charcuterie long ago, and I wanted to try it ever since. Then last year while touring Burgundy on our big vacation, I got the opportunity to have it for lunch in Dijon! 

Once I knew how it was supposed to be, I could make it with confidence. Here's my recipe. 

A delicious cold dish the contrasts hearty mushroom flavors with creamy cheese. Use a mix of fresh supermarket mushrooms and dried wild mushrooms to get great depth of flavor.

I get excellent dried mushrooms in the Polish markets on Millbury Street in Worcester, near Kelly Square. The expensive King Bolete is a particularly nice addition, if you can get it.