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09/12/2011
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
03/01/2007
This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast.
Issue #56
10/05/2001
During the holidays, the Maduro family makes and sells thousands of these pies.
Issue #47
10/03/2001
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
11/23/2009
A well-prepared beef tenderloin is decadent on its own, but when wrapped in thin slices of salty proscuitto and encased in buttery puff pastry, the result is pure heaven.
Does Not Apply
Source: livefire
11/23/2009
Adapted from the Sunday Suppers at Lucques cookbook, these fall-off-the-bone ribs are even better when paired with pureed potatoes, sautéed Swiss chard, and a horseradish cream sauce.
Does Not Apply
Source: Smitten Kitchen
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