Q: When I saw the request for the alligator pastry recipe it gave me such a pang and trip down memory lane. I lived in Los Angeles for 20 years, and can say without hesitation that the premiere grocery store on God's earth is Gelson's. Their bakery is a slice of heaven, so to speak, and one of the most popular items is the Gelson's Alligator. I managed to snare the recipe before leaving L.A. and I'm happy to share it here. It's not for the faint of heart, short of time or high of cholesterol.

Tracy Anton, Hollywood

A: Donna Marie Diaz of Miami -- and all of us who adore buttery pastry enveloping almond paste and pecans, drizzled with maple icing -- will be happy to try this outrageously delicious treat. It may be a specialty of Southern California, but it should become a staple here in gator country.

Q: I have lost my recipe for pickled green tomatoes made with grape or Tommy Toe tomatoes. I think it was in an old Junior League cookbook, perhaps from Memphis. These are great with cocktails.

Wynn Rodgers

A: I'd never encountered pickled tiny green tomatoes until receiving your letter. Fortuitously, my bumper crop of cherry tomatoes was pelted by a rainstorm, with lots of the green ones forced off the vine. I'm not sure how else you'd find small green tomatoes. I developed this recipe to make just one jar at a time, given how tough it is to find immature small tomatoes. I found these quite delicious, great for snacking with cheese, and can see how they'd make a martini a whole new experience.

Q: I need a blueberry muffin recipe. I bought too many blueberries, and don't want to freeze them. I would prefer baking them.

Bunne Stahl

A: My favorite blueberry muffin recipe came from Jordan Marsh, the long-gone department store. Many readers wrote with fond memories of afternoon teas, complete with muffins, that put a sweet ending to many a shopping trip, be it for special occasions like proms or simply a day with mom.

SLEUTH'S CORNER

Q: My wife and I used to go to a restaurant called Tivolli, including on our first date 21 years ago. On the table when you sat down was a bowl of fresh vegetables with a yogurt-mustard-garlic dipping sauce. I have tried to recreate this dip with no real luck. They also owned a Danish-themed restaurant named Prince Hamlet if this helps. I'm hoping one of your readers can provide the recipe.

Fred Zackheim

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