Vincent Price Recipes: 15 Holiday Showstoppers Inspired by the Horror Legend Who Cooked Fish in a Dishwasher

Vincent Price Recipes reveal a surprising side of the horror movie legend: the star of House of Wax and The Fly was also a gourmet cook and cookbook author. With his wife Mary, he wrote A Treasury of Great Recipes in 1965, gathering famous specialties from the world’s finest restaurants and adapting them for American home kitchens. It was reprinted in 2015 with a preface by their daughter Victoria. He even went on The Tonight Show in 1975 and cooked a fish in a dishwasher. From pheasant under glass to his beloved ballpark hot dog, here are the elegant dishes worth serving at your holiday dinners this season, inspired by Vincent Price Recipes..

Vincent Price Recipes: Pheasant Under Glass

Lift a glass dome and a cloud of buttery aroma rises from golden pheasant on toast with mushrooms and cream. Pheasant under glass, from a famous New Orleans restaurant, is one of the most dramatic dishes in A Treasury of Great Recipes, the 1965 cookbook Vincent Price wrote with his wife Mary. It is the perfect opening for Vincent Price Recipes. Cornish hens work if pheasant is hard to find. Sear the breasts, then finish them gently so they stay juicy at 165 F. Then explore more Old Hollywood recipes..

You will need: 4 pheasant breasts or 2 Cornish hens split, 1 tsp salt, 1/2 tsp black pepper, 4 tbsp butter, 8 oz mushrooms sliced, 1 shallot minced, 1 cup chicken broth, 1/2 cup heavy cream, 1 tsp fresh thyme, 4 slices buttered toast

How to make it: 1. Season the pheasant with salt and pepper. 2. Brown in 2 tbsp butter 4 minutes per side, then finish in a 375 F oven until it reaches 165 F. 3. Cook mushrooms and shallot in the remaining butter until golden. 4. Add broth, cream and thyme and simmer until slightly thick. 5. Set pheasant on toast, spoon sauce over and cover with a glass dome or bowl to serve.

Vincent Price Recipes: Beef Wellington

Beef Wellington is the ultimate holiday showstopper: tender beef tenderloin wrapped in mushroom duxelles and golden puff pastry. It looks intimidating but comes together in clear steps. Chill the wrapped beef for thirty minutes before baking so the pastry stays crisp and holds its shape. Cook the mushrooms until completely dry so the pastry does not get soggy. Pull it at 125 F for medium rare and rest ten minutes. It fits the spirit of Vincent Price Recipes, where restaurant dishes come home. Pair it with other vintage Christmas dinner dishes. Who gets the end slice?

You will need: 1 beef tenderloin center cut (2 lb), 1 tsp salt, 1/2 tsp black pepper, 2 tbsp oil, 1 lb mushrooms finely chopped, 2 shallots minced, 2 tbsp butter, 1 tsp fresh thyme, 2 tbsp Dijon-style mustard, 1 sheet puff pastry thawed, 1 large egg beaten

How to make it: 1. Season and sear the beef on all sides in hot oil, then cool and brush with mustard. 2. Cook mushrooms and shallots in butter with thyme until dry, then cool. 3. Roll pastry, spread with mushrooms, set beef on top and wrap tightly. 4. Chill 30 minutes, brush with egg and score the top. 5. Bake at 425 F for 35 to 40 minutes to 125 F inside and rest 10 minutes.

Chicken Tetrazzini

Chicken tetrazzini, creamy pasta baked with chicken, mushrooms and a golden cheese topping, is one of the dishes featured in the Prices’ Treasury. Among Vincent Price Recipes, it is the elegant cousin of the everyday casserole and a smart way to use leftover holiday turkey too. Cook the pasta just shy of tender, since it keeps cooking in the oven. Make the sauce silky by whisking the broth in slowly. Assemble it the night before and bake when guests arrive. Compare it with these Italian baked pasta classics. Chicken or leftover turkey?

You will need: 12 oz spaghetti, 4 tbsp butter, 8 oz mushrooms sliced, 1 small onion diced, 1/4 cup all-purpose flour, 2 cups chicken broth, 1 cup heavy cream, 3 cups cooked chicken shredded, 1 cup grated Parmesan, 1/2 cup breadcrumbs, 1 tsp salt, 1/2 tsp black pepper

How to make it: 1. Heat oven to 375 F and cook spaghetti 2 minutes short of the package time. 2. Cook mushrooms and onion in butter, stir in flour, then whisk in broth and cream until thick. 3. Fold in chicken, spaghetti, half the cheese, salt and pepper. 4. Spread in a greased 9×13 inch dish and top with breadcrumbs and remaining cheese. 5. Bake 25 to 30 minutes until bubbling and golden.

Lobster Thermidor

Lobster thermidor is pure restaurant luxury: tender lobster meat folded into a creamy mustard sauce, piled back into the shell and broiled until golden. This version skips the traditional spirits and gets its depth from seafood stock and a little Parmesan. Cook the lobster just until done, since it heats again under the broiler. Watch closely while broiling; the topping goes from golden to dark in seconds. It is the kind of special dinner Vincent Price Recipes celebrate. Plan it as a special Christmas dinner for two. Is this your dream holiday dinner?

You will need: 2 cooked lobsters (1 1/2 lb each) halved, 3 tbsp butter, 1 shallot minced, 2 tbsp all-purpose flour, 1/2 cup seafood stock, 1/2 cup heavy cream, 1 tsp Dijon-style mustard, 1/4 tsp paprika, 1/2 cup grated Parmesan, 1 tbsp fresh parsley chopped

How to make it: 1. Remove lobster meat, chop it and keep the shells. 2. Cook shallot in butter, stir in flour, then whisk in stock and cream until thick. 3. Stir in mustard, paprika and lobster. 4. Spoon into the shells and top with Parmesan. 5. Broil 2 to 3 minutes until golden and sprinkle with parsley.

Vincent Price Recipes: Poached Salmon, Done on the Stove

In 1975, Vincent Price went on The Tonight Show and cooked a fish in a dishwasher, one of the most famous cooking stunts on TV. Here is the same tender, gently poached salmon made the easy way on your stovetop. The secret is a barely simmering broth with lemon and herbs; the liquid should only shiver, never bubble. The fish is done when it flakes at 145 F. Serve it warm or chilled with a creamy dill sauce. Of all Vincent Price Recipes, this one comes with the best party story. Add it to a Feast of the Seven Fishes. Would you have tried the dishwasher?

You will need: 1 1/2 lb salmon fillet cut into 4 pieces, 4 cups water, 1 lemon sliced, 1 small onion sliced, 4 sprigs fresh dill, 1 bay leaf, 1 tsp salt, 1/2 cup sour cream, 1 tbsp chopped dill, 1 tsp lemon juice

How to make it: 1. Simmer water, lemon, onion, dill sprigs, bay leaf and salt 10 minutes in a wide pan. 2. Lower heat until the liquid barely shivers. 3. Add salmon and poach 8 to 10 minutes until it flakes at 145 F. 4. Mix sour cream, chopped dill and lemon juice. 5. Serve salmon warm or chilled with the sauce.

Oysters Rockefeller

Oysters Rockefeller come from the same famous New Orleans restaurant as pheasant under glass: briny oysters on the half shell topped with a rich green herb and buttered crumb topping, then baked until bubbling. Buy oysters from a trusted fishmonger, keep them cold, and discard any with open shells that will not close. Bake until the edges curl and the topping is golden. Nest the shells on a bed of rock salt so they sit steady. They make an elegant holiday starter beside other glamorous holiday appetizers. Would you dare shuck your own?

You will need: 24 fresh oysters on the half shell, 1/2 cup butter, 1 cup fresh spinach finely chopped, 1/4 cup green onions minced, 1/4 cup fresh parsley minced, 2 garlic cloves minced, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1/4 tsp salt, rock salt for the pan, lemon wedges

How to make it: 1. Heat oven to 450 F and spread rock salt in a baking pan. 2. Cook spinach, green onions, parsley and garlic in butter 2 minutes. 3. Stir in breadcrumbs, Parmesan and salt. 4. Nest oysters in the salt and spoon topping over each. 5. Bake 8 to 10 minutes until bubbling and golden.

Vincent Price Recipes: Buttery Potatoes Anna

Potatoes Anna is a classic French side where thin slices of potato are layered in butter and baked into a golden, crisp cake you cut into wedges. It looks elegant and tastes like the crispiest edge of a gratin. Slice the potatoes very thin and evenly; a mandoline helps, but use the guard. Press the layers firmly so the cake holds together, and flip it onto a plate to show off the golden top. It fits Vincent Price Recipes beautifully, or try crispy potato pancakes. Would you sneak the crispy edges?

You will need: 3 lb russet potatoes peeled and sliced 1/8 inch thick, 1/2 cup butter melted, 1 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp fresh thyme

How to make it: 1. Heat oven to 425 F. 2. Brush a 10 inch oven safe skillet with butter. 3. Layer potato slices in overlapping circles, brushing with butter and seasoning each layer. 4. Press firmly, cover with foil and bake 30 minutes. 5. Uncover, bake 25 to 30 minutes more until golden, then flip onto a plate and cut wedges.

Vincent Price Recipes: German Sauerbraten

Sauerbraten is a German pot roast marinated for days until it turns tender and tangy, and a version from a famous New York German restaurant is cited in the Treasury. This alcohol-free version marinates beef in cider vinegar, broth and warm spices. Give it at least three days in the fridge; the long soak is what makes it special. Crushed gingersnaps thicken the gravy and add a gentle sweetness. Among Vincent Price Recipes, this is the ultimate make ahead holiday roast. Love Old World comfort? Try these cozy paprika dishes. Would you plan a roast three days ahead?

You will need: 1 beef bottom round roast (3 to 4 lb), 1 1/2 cups apple cider vinegar, 1 1/2 cups beef broth, 1 onion sliced, 2 bay leaves, 6 cloves, 10 peppercorns, 1 tbsp brown sugar, 1 tsp salt, 2 tbsp vegetable oil, 1/2 cup crushed gingersnap cookies

How to make it: 1. Simmer vinegar, broth, onion, spices, sugar and salt 5 minutes and cool. 2. Pour over the roast in a covered dish and refrigerate 3 days, turning daily. 3. Pat dry, brown in oil in a Dutch oven, then add the strained marinade. 4. Cover and simmer 3 hours until tender. 5. Stir gingersnaps into the liquid until thick and slice the beef.

Chilled Vichyssoise

Vichyssoise is a silky leek and potato soup served cold, a classic of elegant old restaurant menus. It is surprisingly simple: soften the leeks slowly in butter without browning, simmer with potatoes and broth, then blend until velvety. Wash the leeks well; grit hides between the layers. Chill the soup at least four hours, and taste again before serving, since cold food needs a touch more salt. Top with chives. It is an easy make ahead starter from Vincent Price Recipes, beside these Julia Child recipes. Hot or cold, how would you serve it?

You will need: 3 tbsp butter, 4 leeks white parts sliced and washed, 1 onion diced, 1 1/2 lb potatoes peeled and diced, 4 cups chicken broth, 1 cup heavy cream, 1 tsp salt, 1/4 tsp white pepper, 2 tbsp fresh chives chopped

How to make it: 1. Cook leeks and onion in butter over low heat 10 minutes until soft. 2. Add potatoes and broth and simmer 20 minutes until tender. 3. Blend until smooth. 4. Stir in cream, salt and pepper and chill 4 hours. 5. Adjust seasoning and serve topped with chives.

Vincent Price Recipes: Tableside Style Caesar Salad

Old restaurant dining rooms made Caesar salad into a show, with waiters whisking the dressing right at the table. Bring that drama to your own dinner party by tossing the salad in a big wooden bowl in front of guests. This dressing uses mayonnaise instead of raw egg for food safety, but it is still rich, garlicky and tangy. Tear the romaine by hand and make sure it is very dry so the dressing clings. Homemade croutons make it special. This is the freshest of Vincent Price Recipes, one of many famous dishes invented at hotels. Anchovies in or out?

You will need: 2 heads romaine torn, 2 garlic cloves minced, 4 anchovy fillets mashed optional, 1/2 cup mayonnaise, 2 tbsp lemon juice, 1 tsp Dijon-style mustard, 1/4 cup olive oil, 3/4 cup grated Parmesan, 1/2 tsp black pepper, 2 cups bread cubes, 2 tbsp butter

How to make it: 1. Toast bread cubes in butter until golden and crisp. 2. Whisk garlic, anchovies, mayonnaise, lemon juice and mustard in a large bowl. 3. Slowly whisk in olive oil, then half the Parmesan and pepper. 4. Add romaine and toss at the table. 5. Top with croutons and remaining Parmesan.

Cherries Jubilee Without the Flames

Cherries jubilee is a classic restaurant dessert, and this family-friendly version skips the flames and spirits for a glossy, warm cherry sauce spooned over vanilla ice cream. It is fast, elegant and perfect for the holidays. Frozen dark sweet cherries work beautifully, so you can make it any time of year. Simmer the sauce just until it coats a spoon; it thickens more as it cools slightly. A squeeze of orange adds brightness. It is a sweet end to Vincent Price Recipes, so pair it with these holiday upside-down cakes. Warm sauce on cold ice cream, who could say no?

You will need: 3 cups dark sweet cherries pitted (fresh or frozen), 1/3 cup sugar, 1/2 cup cherry or grape juice, 1 tbsp cornstarch, 1 tbsp orange juice, 1/2 tsp orange zest, 1 tbsp butter, vanilla ice cream for serving

How to make it: 1. Stir sugar and cornstarch together in a skillet. 2. Add cherry juice and cherries and bring to a simmer. 3. Cook 5 to 7 minutes until thick and glossy. 4. Stir in orange juice, zest and butter. 5. Spoon warm over scoops of vanilla ice cream.

Vincent Price Recipes: Crepes With Orange Butter Sauce

Delicate crepes bathed in a warm orange butter sauce feel like a dessert straight from a grand old dining room. This version uses fresh orange juice and zest in place of liqueur, so the entire family can enjoy it. Rest the batter thirty minutes so the crepes turn out thin and tender. Swirl the pan quickly to coat it with a thin layer, and flip when the edges look lacy. Fold them into quarters and warm them in the sauce. This is one of the prettiest Vincent Price Recipes, like these paper-thin French crepes. Breakfast or dessert?

You will need: 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups milk, 2 tbsp butter melted, 1 tbsp sugar, 1/4 tsp salt. Sauce: 1/2 cup butter, 1/3 cup sugar, 3/4 cup fresh orange juice, 1 tbsp orange zest

How to make it: 1. Blend flour, eggs, milk, melted butter, sugar and salt and rest 30 minutes. 2. Cook 1/4 cup batter per crepe in a buttered 8 inch pan, 1 minute per side. 3. Fold crepes into quarters. 4. Simmer butter, sugar, orange juice and zest 3 minutes until syrupy. 5. Warm crepes in the sauce and serve.

Baked Alaska

Baked Alaska is the dessert that always gets a gasp: cold ice cream on cake, covered in toasted meringue, all baked in a hot oven for just a few minutes. The trick is keeping everything very cold. Freeze the ice cream dome and cake base until rock hard, then spread the meringue all the way to the edges to seal and insulate it. Bake in a very hot oven until just golden, and serve right away. It is the grand finale Vincent Price Recipes deserve, beside these bright winter lemon desserts. Would you try this showstopper?

You will need: 1 baked 8 inch round sponge or pound cake layer, 1 1/2 quarts ice cream softened slightly, 4 large egg whites, 1/2 tsp cream of tartar, 3/4 cup sugar, 1 tsp vanilla

How to make it: 1. Line a 2 quart bowl with plastic wrap, pack in ice cream and freeze 4 hours until hard. 2. Unmold ice cream onto the cake on a baking sheet and freeze. 3. Beat egg whites and cream of tartar to soft peaks, add sugar and beat to stiff glossy peaks with vanilla. 4. Heat oven to 475 F, cover the dessert completely with meringue, sealing to the sheet. 5. Bake 3 to 5 minutes until golden and serve at once.

Vincent Price Recipes: Chocolate Souffle

A chocolate souffle rising tall above its dish is the perfect romantic finish to a holiday dinner. It sounds tricky, but the rules are simple: butter and sugar the dish so the batter can climb, fold the egg whites in gently so they keep their air, and do not open the oven door. Serve it the moment it comes out, because it begins to fall within minutes. A dusting of powdered sugar makes it glow. It is the sweetest of Vincent Price Recipes, cousin to fluffy souffle pancakes. Could you wait for it to rise?

You will need: 1 tbsp butter and 2 tbsp sugar for the dish, 4 oz bittersweet chocolate chopped, 3 tbsp butter, 3 large egg yolks, 1 tsp vanilla, 4 large egg whites, 1/4 tsp cream of tartar, 1/3 cup sugar, powdered sugar for dusting

How to make it: 1. Heat oven to 375 F and coat a 6 cup souffle dish with butter and sugar. 2. Melt chocolate and butter, then whisk in yolks and vanilla. 3. Beat whites and cream of tartar to soft peaks, add sugar and beat to stiff peaks. 4. Fold whites into chocolate in three additions. 5. Bake 22 to 25 minutes until risen, dust with powdered sugar and serve at once.

Ballpark Hot Dogs With All the Fixings

For a man who loved the world’s finest restaurants, Vincent Price had a soft spot for a humble ballpark hot dog, and his Treasury even praised the one served at Los Angeles baseball games. That makes a hot dog bar a fun, unexpected stop on this list. Grill or griddle the franks until lightly charred, and toast the buns in butter. Set out bowls of toppings so everyone builds their own. It is a perfect casual night between holiday feasts, with easy family meals on the side. What goes on your hot dog?

You will need: 8 all beef franks, 8 hot dog buns, 2 tbsp butter, 1 onion finely diced, 1/2 cup sweet pickle relish, yellow mustard, ketchup, 1 cup sauerkraut warmed, 1 tomato diced

How to make it: 1. Heat a grill or griddle to medium high. 2. Cook franks 6 to 8 minutes, turning, until lightly charred and hot through. 3. Butter the buns and toast 1 to 2 minutes. 4. Set out onion, relish, mustard, ketchup, sauerkraut and tomato. 5. Tuck franks into buns and let everyone add toppings.