As the former director of the Michelin Guide infamously noted, people in L.A. care more about movie stars than Michelin stars. Sure we do. (That's presumably why Michelin no longer publishes a guide to Los Angeles. And perhaps one of the reasons why Jean-Luc Naret is no longer head of that organization.) So what better way to celebrate Thanksgiving in this town than by cooking a movie star's recipe for stuffing. And not just anybody's either, but Marilyn Monroe's holiday dish.
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Earlier this week The New York Times published Monroe's recipe for stuffing, adapted from the newly-published book Fragments (Farrar, Straus & Giroux), a collection of various scribblings that were culled from about twenty years of the late actress's life. This is no lightweight recipe either, but a dish loaded with sourdough bread, Parmesan, nuts, eggs, ground beef and chicken livers. Just try finding that on the menu at The Ivy. Here's the recipe.