Author: Barbara Hansen
Author: Sheila Lukins
Author: Rose Levy Beranbaum
Author: Joanne Lopez-Cepero
Author: Gina Marie Miraglia Eriquez
Author: Jacques Torres
For centuries, people have been using hot toddies as a natural remedy for common ailments. Adding warming spices like fiery black pepper, revitalizing cinnamon, and cleansing cardamom make for a cheering...
Author: Kat Boytsova
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions...
Author: Donna Hay
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: William Viets
Author: Andy Ricker
Author: Bon Appétit Test Kitchen
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Rick Tramonto
I've been making this recipe for several years and it has always been a big hit. Originally from Holidays At Home from Gooseberry Patch, I use the tiny shrimp in a can -- no need to mince.
Author: Lvs2Cook
Author: Timothy J. Hayes