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Famous In Hollywood Magazine
The only place where you'll find all exclusive personal Hollywood interviews & celebrity stories.
In this online magazine, renowned Hollywood interviewer and journalist Jay Christian, shares his celebrity human interest stories of the past and present.
Word for word, you'll enjoy reading what the greatest Hollywood actors, actresses and recording artists in the world personally thought and wanted to share, as well as issues that they believed in.
There will be new celebrity stories from famous Hollywood legends to the current celebrities of today!
We are thrilled to have you visit our Famous In Hollywood community!
Issue #51 March 2026
Welcome!
Every month, you'll read stories that I've written from my interviews with Hollywood celebrities of the past and present. Each star has expressed to me in conversation, their thoughts and wisdom, that I've put together in a wonderful story to share with you, as I have always done throughout my entire career.
I hope you enjoy all these intriguing stories.
Visit me each month to find out what the Hollywood celebrities have to say and share, right here at:
Famous In Hollywood Magazine!
My best to you-
Jay Christian
CELEBRITY RECIPES THIS MONTH
DYAN CANNON'S RISOTTO WITH ASPARAGUS
Ingredients:
1 bunch fresh asparagus
1 ½ cups Risotto
2 tablespoons extra virgin olive oil
3 cloves of roasted garlic
½ cup heavy cream
1 tablespoon European butter (unsalted)
¼ cup pine nuts
2 tablespoons grated Parmesan cheese
1 tablespoon coarsely grated Pecorino Romano cheese
2 tablespoons Black Truffle butter
1 teaspoon cracked black pepper
Salt to taste
Directions:
In a 5-quart pot bring salted water to a boil, place asparagus in boiling water for 1 to 2 minutes, set aside after removing. Add risotto to boiling water and cook until desired tenderness (7-10 minutes) Drain and set aside.
Trim asparagus, discarding the tough stems. Cut remaining to ½ pieces.
In a medium pan heat olive oil, and sauté the garlic, until aroma is released. Add asparagus to pan, add risotto, stir in pine nuts. Cook over low heat and add cream and butter, stirring constantly.
Add cheeses and toss until melted. Stir in truffle butter, salt and pepper to taste. Serves 4
LYNDA CARTER’S CAESAR SALAD
Ingredients:
1 head romaine lettuce, rinsed
2 large garlic cloves, peeled and pressed
4 anchovies, chopped
1 ½ tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 ½ teaspoons Dijon mustard
3 tablespoons olive oil
1 tablespoon wine vinegar
2 tablespoons grated Parmesan cheese
Croutons
Salt and pepper
Directions:
In a large wooden salad bowl, sprinkle some salt and add garlic, anchovies and grating of pepper. Work mixture to a paste. Add lemon juice, Worcestershire sauce and Dijon mustard; mix well. Mixing vigorously, add oil and vinegar. Tear lettuce in 2 inch lengths into salad bowl. Add some croutons and cheese. Toss the salad well. Serve at once. Serves 4.
To purchase these books or eBooks click here: Jay Christian's Hollywood Celebrity Recipes Hollywood Diet & Exercise Secrets
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Jay Christian: Publisher/ Interviewer/ Writer/ Executive Editor
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