Leg of lamb is a classic holiday meal but with the availability of lamb year-round it is becoming more and more common on the dinner table.
If you want to make a great hamburger, you’ve got to respect the medium, just like with making a painting or even riding a motorcycle. Fail to do so and it could bite you in the rump roast.
Nancy Gerlach provided us with the recipe for this winter squash and apple chowder in her holiday article, Red and Green for the Holidays.
The marinade suggested in this Ceia de Natal recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça.
Try this spiced up Southwestern pizza cooked on your grill!
Kids don’t care for vegetables but grilled cabbage may make them take notice.
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
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