Maybe you saw the movie starring Meryl Streep about the end of a woman's marriage. Maybe you've read the book, which is very entertaining. The narrator is a cookbook author and she mentions some of her favorite recipes along the way. What sets this book apart for me is that when you get to the end, there is an index of the recipes.

Here are some, as written in the book:

Vinaigrette

Mix 2 tablespoons Grey Poupon mustard with 2 tablespoons good red wine vinegar. Then, whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette is thick and creamy; this makes a very strong vinaigrette that's perfect for salad greens like arugola and watercress and endive.

Lima Beans with Pears
Take 6 cups defrosted lima beans, 6 pears, peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200 degrees.

"That's the sort of food she (the woman's mother) liked to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve."

To me, it sounds bizarre, but I'll try it in my crockpot some day. This next is a peach pie recipe she says she and a friend worked on for a week to perfect.

Sour Cream Peach Pie
Put 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup butter, and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425 degrees. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour, and 1/3 cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350 degrees and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.