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04/10/2008
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
Issue #111
01/28/2008
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
Issue #93
11/02/2000
At the Sir Loin, head chef Clifford Pierre makes this dish with tender Dutch calf's liver and serves it with creamed (i.e., puréed) potatoes.
Issue #24
09/11/2007
Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat.
Issue #10
01/23/2008
An impressive main course to serve during the holidays.
Does Not Apply
Source: Bucky McOinkum's Barbecue
02/06/2007
This dish is typically made with fresh wild venison, but domestic venison makes a fine substitute.
Does Not Apply
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