Name: Jane Zimmy
Class Year: 1974
Country of Residence: United States
I was looking to create an easy Lobster Casserole recipe that could be good for a “solo” celebratory dinner in the holiday season. This recipe is very versatile and it can be made with other seafood or even thick white fish. I used what I had on hand (heavy cream) but milk is also a good option and I replaced the sherry with wine.
Name: Laura Aimone
Class Year: 2004
Country of Residence: Italy
This recipe is a mix of some of my fondest memories as a child/teenager. From 6 to 19 years old, I spent my summer holidays with my parents on the island of Elba, in Tuscany. We were renting a tiny panoramic house overlooking the sea in a village with the same people going there year after year. We had also met a local family with a grandma who was a chef and they were often inviting us to their place. They gave us this recipe and it still tastes like sun, sea, Mediterranean summers, youth, dancing under the stars on the beach and friendships.
Continue reading Penne in barca con asparagi selvatici (Penne on the boat with wild asparagus)
Name: Virginia Ross
Class Year: 1966
Country of Residence: UK
In the summer of 1965 Ruth Lawson arranged an internship for me with Britain in Europe, a political pressure group in London. My lodgings were owned by fascinating Russian émigrés – a delightful downstairs neighbour had been a friend of Anna Pavlova, the Russian prima ballerina.
As an 80th birthday supper surprise for my neighbour, I bought a crab from a Saturday outdoor market and, not knowing what to do with it, searched for a cookbook. Luckily in a local bookshop I stumbled upon Summer Cooking, by Elizabeth David, “Britain’s first lady of food”, as I discovered.
Name: Carolyn Geisler Hornfeld
Class Year: 1963
Country of Residence: Switzerland
I made up this recipe on a dash home from our mountain chalet where my husband and I are waiting out the corona-virus self-isolation. Happened to have the ingredients to hand, we were ravenously hungry and both agreed this was a serendipitous invention! It tastes great and can be made easily and rapidly… Hope you agree.
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