Licorice Root

WHAT? Revered root. Licorice root was so prized in ancient Egypt that generous supplies of it were found in King Tut’s tomb, and hieroglyphics suggest it was the starring ingredient in a popular beverage. Used to treat ailments from arthritis to ulcers, the root is said to promote vitality, soothe and detoxify the body, and act as an anti-inflammatory. The botanical name for this savory stem is Glycyrrhiza, which means “sweet root” in Greek. It is used to flavor cough drops and tonics, as well as certain beers, ice creams, and even meat products. Contrary to popular belief, however, it’s not licorice root that flavors the confection that bears its name—it’s aniseed. This month, get the real deal as chef Susanna Foo adds licorice root to her strawberry-rhubarb parfait.

WHEN? May 10, Susanna Foo, Burgundy Wine Lovers’ Dinner.

Chili Elizabeth Taylor

WHAT? A really big bowl of red. “Please send me ten quarts of your wonderful chili in dry ice,” wrote Elizabeth Taylor in 1962 from the set of her movie Cleopatra in Rome. She was writing to the owners of Chasen’s, the legendary Hollywood oasis that served movie stars, presidents, and dignitaries until its closing in 1995. The famed chili served up at this otherwise haute eatery became almost as famous as the restaurant’s regular customers and, thanks to her overseas request, inextricably linked to Taylor. These days, recipes for chili Elizabeth Taylor can be found everywhere from the Internet to restaurants, but most differ considerably from the chili recipe printed in Betty Goodwin’s book, Chasen’s. The Chasen’s recipe contains beans, but the McNallys, who are cooking this specialty at the House this month, are making it without beans and topping it with cornbread. We trust the authenticity of their version, however; the source of the recipe was the paramour of Taylor’s former chauffeur.

WHEN? May 24, Michael and Terry McNally, Wine Lovers’ Dinner.

Boudin Rouge

WHAT? It’s in their blood. Boudin Rouge is the lesser-known cousin of the popular Cajun snack, boudin blanc, a sausage made of pork and rice. What sets this savory sausage apart is the addition of fresh hog’s blood to the mixture before it’s stuffed into the casing, which makes for a denser texture and richer flavor. At a traditional boucherie, a Louisiana festival where a hog is slaughtered and cooked up, the initial stabbing of the animal yields the fresh blood that will find its way into the boudin rouge. Due to health department regulations regarding the use of blood in products, boudin rouge can’t be sold commercially, so tracking down this spicy sausage can be difficult.

WHEN? May 31, Jamie and Carolyn Stachowski, Great Regional Chefs of America.