Chef recipes should be taken with a stone of salt From time to time I'll be offering chef recipes that I think you might enjoy. But it needs to be said that chefs are notoriously bad at scaling recipes to a manageable serving size, say converting a recipe that serves 60 to one that serves 6. It's not always simple math. Chefs also take a lot for granted. They assume basic knowledge of the home cook, and they underestimate the literalness that some readers approach a recipe. I once published my recipe for limoncello, which calls for lemon peels to soak in a jar of grain alcohol for up to two weeks. I had dozens of queries from readers wanting to know if the jar should be covered or not. So recipes from restaurants must be taken with a grain of salt, or, as the case may be, a fistful of salt. Take this one, which I received in a mailer from the Sanctuary condominium family of restaurants recently. Red Sangria One jug of red wine 7 quarts simple syrup 2 oz. peach schnapps 4 fresh