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10/10/2011
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
11/18/2010
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Issue #134
08/29/2007
This deliciously moist ham is cured in salt (a process known as corning).
Issue #98
08/23/2002
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
Issue #55
11/19/2007
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Issue #46
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