Linda Evans Shares Recipes for Life
Linda Evans’ new book, Recipes for Life: My Memories, is a tasty mix of Hollywood tidbits and Evans’ favorite recipes. When it comes to cooking, Evans is unpretentious. Although her repertoire includes such luscious temptations as “Crab and Lobster Cakes with Mustard Beurre Blanc” and “Filet of Beef Bourguignon,” she also serves up recipes for macaroni and cheese, pancakes, rice, apple pie, blueberry muffins, and hot dog stew (her mother’s).
Memories of Rock Hudson, John Forsythe, Bo Derek, Aaron Spelling, Yanni, Joan Collins, Lee Marvin, John Wayne, and a host of other celebrities share the pages of Recipes for Life with Evans’ recollections of her family, romances, and career. As she recalls her life, she is upbeat and positive, even when philosophically recalling disappointments.
Recipes for Life is an easy read and Evans’ recipes are very inviting—I suggest starting with my favorite (from the very end of the book), “Roasted Pepper and Mozzarella Salad with Vinaigrette.” Another worthwhile pleaser is Evans’ version of artichoke dip—here’s the recipe.
Linda's Famed Artichoke Dip
I've been making my artichoke dip for years. Practically everyone who has ever tasted it has asked me for the recipe. It's perfect for large parties or for smaller, intimate gatherings. Or when your husband's ex-wife comes to dinner! The secret here is to use the artichoke bottoms, not the hearts. Artichoke hearts may be easier to find, they don't produce the same results. The recipe easily doubles or triples for large gatherings. You can also replace the artichokes with 7 ounces of lump crab meat for a delicious variation.
MAKES 6 SERVINGS
1 (8-ounce) package cream cheese, at room temperature
½ cup mayonnaise
1 teaspoon Tabasco (or more, to taste)
1½ tablespoons thinly sliced scallions (white part only)
½ cup grated Parmesan cheese (I prefer Parmigiano-Reggiano)
1 (13¾ ounce) can artichoke bottoms (not hearts), drained and finely diced
Preheat oven to 350°F.
With an electric mixer, beat the cream cheese with the mayonnaise. One by one, blend in the Tabasco sauce, scallions, and Parmesan.
Using a rubber spatula or wooden spoon, fold in the artichokes (don't use the mixer for this).
Spoon the mixture into a 3-cup baking dish and bake for 30 minutes, or until golden brown. Serve warm with crackers.