Magret de canard with Cognac and port-wine Le magret de canard is French for duck breast, but a...
Apple cinnamon prawn and olive oil infusion Prawn with cinnamon apples and olive oil is a recipe...
Anchovies with Herbs and Salads Anchoiade, also spelled as anchoyade, is a thick paste of...
Chicken traditionally prepared in the Backoffen This recipe for chicken is a special “Backoffen”...
Nutritious, flavor packed snack or entree can be eaten as is, inside pita bread, atop flat bread or...
Marinated Salmon Ballotin with Fennel Fresh raw salmon is marinated in fennel, leeks, carrots,...
This simple dish is delicious as an accompaniment to an entree, but it's also great as a snack or...
Milk fed Veal Chop with Vegetable Ragout In this recipe for milk-fed veal chop is browned in the...
Adapted from The Sunset Barbecue Cook Book It couldn’t be more simple to prepare clams on a...
Baked Tomatoes with Mushrooms and Basil Baked tomatoes with mushrooms and basil are a sweet,...
Crown Roast of Pork This recipe for crown roast of pork is a feast fit for a king. It makes an...
Adapted from a recipe from Woman’s Day. Grilling apricots and serving them together with grilled...
Sweet and Sour Meatballs There are many ways to serve sweet and sour meatballs. One way is to...
These potatoes are rich and creamy and full of Cheddar cheese flavor. Pair them with a chicken...
Broccoli Tomatoes with Rice Wine-Oyster Sauce Stir-fried broccoli is very popular in Chinese...
