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The Oscar Cook-Along 2023

Join us in celebrating the Academy Awards and the stars dressed by Edith Head!

As some of you may recall, last year I did a Hollywood Kitchen episode about Edith Head. She remains the most honored woman and costume designer in Oscar history. Her remarkable career began in 1925 and lasted until 1982. Ms. Head designed for a galaxy of stars and legendary films on her resume include "The Lady Eve", "Sullivan's Travels", "Double Indemnity" and "A Place in the Sun". She received 35 Academy Award nominations for costume design and won eight times. We had so much fun working together, so I simply HAD to invite her (Susan Claassen) to host this special episode.

This collage is by Cherie Savoie Tintary aka The Kitschy Collagist.

Oscar party cocktails

Presented by Liz Locke

Liz Locke is the founder of, a weekly guide to cocktail and movie pairings. Her debut novel "Follow the Sun" is now available!

Cadillac Margarita, my pairing for "Fun in Acapulco" (a good Elvis/Edith Head tie-in). The recipe is:

1 ½ oz Anejo Tequila ¾ oz Fresh Lime Juice ¾ oz Agave Nectar ½ oz Grand Marnier Lime Twist

Combine tequila, lime juice, and agave nectar in a shaker with ice. Shake until chilled, then strain into a glass filled with fresh ice. Slowly float the Grand Marnier over the top. Garnish with a lime twist.

Serendipity cocktail is being paired with the film Mrs. Harris Goes to Paris. The recipe is as follows:

1 ½ oz Apple Brandy

1 ½ oz Apple Juice

1/4 oz Simple Syrup

1 oz Champagne

3-4 mint leaves, plus more for garnish

Combine apple brandy, apple juice, simple syrup, and mint in a shaker with ice. Shake until chilled, then strain into a glass filled with fresh ice. Top with champagne, and garnish with more mint.


Sophia Loren's Spaghetti con promodovo crudo (Spaghetti with uncooked sauce)

Presented by Benjamin Meißner


1 1/2 pound spaghetti

2 pounds tomatoes, not quite ripe, chopped

1/2 pound fresh mozzarella cheese, thinly sliced

2 medium red or Vidalia onions (or less), thinly sliced

1/4 cup pitted Sicilian green olives, roughly chopped

2 tablespoons drained capers

1/4 cup minced fresh Italian parsley

12 chopped fresh oregano leaves

2 cloves garlic, crushed


freshly ground black pepper

1/2 cup extra-virgin olive oil

freshly grated Parmigiano cheese (optional)


Cook the pasta until just al dente.

While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently.

When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl.

Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table.

Source: The recipe was released in Sophia’s cook book "In cuucina con amore“ ("In the Kitchen with Love"), 1971 and "Recipes and Memories“ from 1998.


Lana Turner's Scampi

Presented by Krista Lawler

Source: "Supper with the Stars: With your host Vincent Price" by Peter Fuller and Jenny Hammerton (2022).


Grace Kelly's Pissaladiere

Presented by Samantha Ellis

Source: by Jenny Hammerton


Barbara Stanwyck's Filet of Beef

Presented by Barbara Boyd Doss

Source: "Foods and Fashions of 1934"


Ginger Rogers'

Presented by Danny Miller

Source: "Royal Desserts Recipes" (1940)


Deviled Eggs a la Elizabeth Taylor

Presented by Mary Stanford

I love the flavors of Elizabeth Taylor’s low(er) fat egg salad recipe from her weight-loss advice book Elizabeth Takes Off. The original “deconstructed” presentation, on the other hand…not so much. And since eggs are the new caviar, I decided to turn Liz’s original ingredients list into deviled eggs worthy of a fancy Oscars watch party. They’re traditional and elegant, but pack an unexpected kick, much like Liz herself!

Serves 12

6 eggs, hard boiled and peeled (I recommend making a couple of extra in case of accidents)

½ cup light mayonnaise

1 TBSP curry powder, or more to taste

½ oz. watercress or nasturtium leaves

1 bunch of endive, arugula or other bitter green


Sesame seeds, optional

  1. Halve the hard boiled eggs lengthwise. Remove the yolks into a medium sized mixing bowl. Set the egg whites aside.

  2. Finely chop the watercress or nasturtium leaves, and add them to the bowl with the yolks.

  3. Add the mayonnaise and curry powder. Mix well until the egg yolks are fully incorporated and the mixture is creamy. Set aside.

  4. Clip the ends off of 12 pieces of the greens, and set them aside. Place the remaining greens on a serving platter.

  5. Carefully scoop the egg yolk mixture into the egg whites, about 1 tsp at a time. Garnish with the trimmed pieces of the greens, placing them in whatever way you think looks good.

  6. Sprinkle the paprika and sesame seeds over the eggs.

  7. Place the finished deviled eggs on top of the greens on the serving platter. Refrigerate until ready to serve.

Source: "Elizabeth Takes Off: On Weight Gain, Weight Loss, Self-Image, and Self-Esteem" by Elizabeth Taylor (1988).

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