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Shall We Dine?
ISSUE #5 — February 16, 2026
If You Cook Only One Thing This Week
Tomorrow is Fat Tuesday! By Wednesday you might be looking for some seafood. My Tuna Teriyaki is always a crowd-pleasin’ hit.
This week we look back on a 1940’s New Orleans Creole recipe for pompano, with an elegant Maître d’Hôtel sauce. (That’s different from a Maître d’Hôtel butter.) AND today we celebrate National Almond Day with appetizers from 1963, and for the first time ever, I share my recipe for Chinese Restaurant cookies!
What a lineup. Turn up the heat, and let’s all eat! — Brian Theis
Sentimental Journey
YOU DECIDE
(choose one)
National Almond Day, February 16th
From “A Treasury of the World’s Best Almond Recipes,” 1963
EPICURE'S ALMOND APPETIZER
¼ cup toasted blanched slivered almonds
1 package (3 oz.) cream cheese
¼ cup finely chopped celery
1 can (2¼ oz.) deviled ham
3 to 4 tablespoons mayonnaise*
Dash Tabasco (optional)
Chop almonds fine or crush with rolling pin. Combine all ingredients.
Serve on crackers or bread or serve as a dip. Makes 1 generous cup.
*Good with the 3 tablespoons mayonnaise as a spread, with 4 tablespoons mayonnaise and Tabasco as a dip.
MEMORY MONDAY
Salmon Patsy on Great Day Louisiana!
A look back on the 2023 premiere of my always popular “Salmon Patsy” recipe on WWLTV New Orleans. Why is it called Salmon “Patsy”?!? Well, roll the tape!
À bientǒt!
(see you soon)
Got any more National Almond Day recipes? You bet! My Chinese Restaurant Almond Cookie recipe is right here! First time ever on the internet!
An Amazon Holiday Cooking Bestseller
165 easy-to-follow international, seasonal, and everyday recipes,
perfect for you or a friend
"THE INFINITE FEAST is a fun guide to graciously hosting loved ones. Brian Theis does a great job melding his innate Southern Charm with experience gained from travel and time abroad. His book will be a welcome addition to people who enjoy sharing food and drink with friends."
— Jacques Pépin
This Is How Winter Is Supposed to Taste 🍸✨
Winter doesn’t have to feel heavy or indulgent in ways that don’t serve you. It’s a season to slow down, feel grounded, and still savor the ritual of a beautiful drink. Enter Vesper, Pique’s newest release—and my favorite upgrade to winter sipping.
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Crafted with L-theanine, lemon balm, gentian root, damiana, and elderflower, Vesper is sparkling, tart, and beautifully herbaceous—truly crave-worthy.
Winter isn’t about cutting back. It’s about choosing what feels good. And Vesper makes every pour feel like a yes.