0 (0)


Very bloody mary

Very bloody mary
Francine Orr/ Los Angeles Times

Conveniently in time for Halloween, the Hoxton Street Monster Supplies shop — this is an actual shop in London — has come out with “The Monster’s Cookbook,” with 70 “everyday recipes for the living, dead and undead.” Yes, this is ... Read more

Total time: 15 minutes | Serves 4
  • 2 cloves garlic, chopped
  • 2 celery stalks, chopped, plus extra with leafy tops to serve, divided
  • 1 tablespoon chopped onion
  • 1 pound ripe tomatoes, chopped
  • 1 ¼ cups tomato juice
  • Juice of 2 limes
  • 1 teaspoon celery salt
  • 2 to 3 tablespoons Worcestershire sauce
  • 4 ounces vodka, optional
  • Tabasco sauce, to taste
  • Lime wedges, to serve

Step 1In a food processor or blender, combine the garlic, chopped celery, onion, tomato, tomato juice, lime juice, celery salt and Worcestershire sauce and puree until smooth. Press the mixture through a fine sieve. This makes a generous 2 ½ cups mix.

Step 2Add the vodka, if using, and Tabasco sauce to taste and pour into 4 glasses with ice. Serve with leafy sprigs of celery and lime wedges.

Note: Adapted from a recipe in “The Monster’s Cookbook.”


Mac 'n' cheese
Mac 'n' cheese

Jsix Restaurant's Metropolis
Jsix Restaurant's Metropolis

Braised sea bass with black olive vinaigrette
Braised sea bass with black olive vinaigrette

Tofu with kimchi (Dubu kimchi)
Tofu with kimchi (Dubu kimchi)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Smash cocktail
Kyoho grape and shiso cocktail
Bah! Humbug!
Apple-litchi cocktail