RECIPES
No matter the occasion, you can always count on a gracious welcome, a delicious meal, and a cozy seat beside those who are always glad to share in your company.
All Recipes
Saucy Short Ribs
DeeDee Dalrymple spent a whole summer getting these right. Make them earlier in the day, pull them from the oven to serve, and save the leftovers for chili.
Marinated Pork Tenderloin
The pork tenderloin I make most, from DeeDee Dalrymple's Effortless Entertaining. It marinates overnight and waits for you at room temperature.
THL House Quiche
The THL House Quiche, adapted from ChefSteps: a tall, custardy Gruyère quiche in a homemade butter crust. Bake it once and eat well for five days, at breakfast, lunch or supper.
Cheddar Corn Chowder
My cheddar corn chowder, inspired by Ina Garten's. Make it the day before and keep it on the lowest burner while your guests come in.
Jalapeño Cornbread
Five ingredients, one skillet, and pimento cheese stirred right in. DeeDee's jalapeño cornbread comes to the table in the pan.
Chicken and Wild Rice Casserole
DeeDee Dalrymple's chicken and wild rice casserole goes in the oven when the first drink is poured. Make it up to two days ahead, and it freezes well.
Harper's Virginia Mountain Peach Ice Cream
Harper's peach ice cream was the last course at our August 29 dinner. A rich custard base and Carter Mountain peaches. He shared the recipe with me.
Olive Oil Cake
In Suffolk, we have a tradition: when plein air artists arrive, you feed them on their very first night. This olive oil cake was the sweet ending to our Suffolk Plein Air welcome dinner at The Truitt House.
It’s proof that you really do get what you pay for. This is not the moment to grab the cheap bottle from the back of the pantry. Buy the good olive oil. The one you’d drizzle over tomatoes in August or tear bread into just so you can dip.
The cake comes out smooth and rich, almost creamy, with a fragrance of citrus in each bite. I serve it with a dollop of fresh whipped cream and a few raspberries for color. No frosting, no frills—just enough to let the cake shine.
The Candelaria
The Candelaria
The calendar says fall. Suffolk disagrees, and will go on disagreeing well into October, with the porch fans still turning and the mums on the front steps wilting in their pots.
The Candelaria takes the calendar's side. One glass and the season has turned, whatever the thermometer thinks.
Make a pitcher. Fall will show up eventually. You might as well be holding something good when it does.
The Four O'Clock Pear
Pear nectar and a rosemary syrup you make the day before, poured from a pitcher and topped with cold Prosecco. It is the answer to what you serve in September that is not cider.
