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Saveur (4)
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10/02/2007
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
Issue #106
04/02/2002
Oysters on the half shell are a French tradition, of course, but dishes like this one, from Ŕ Sousceyrac, are classically French, too.
Issue #12
03/08/2007
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
Issue #9
03/08/2007
This sweet, melt-in-your mouth pecan pie filling—from an old Southern family recipe—is like heaven on an autumn day.
Issue #9
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