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By
Phyllis Pellman Good
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Recipe for No Fuss Slow Cooker Pork and Sauerkraut. It's in the name, a no fuss recipe that's big on taste. |
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By
Ann Gentry
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Recipe for Butternut Squash, Corn and Cilantro Phyllo Rolls. These pastries are delicate, sweet, and flaky, with a slight crunch provided by the corn. |
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By
Hans Rockenwagner
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Recipe for Hans Rockenwagner's Garlic Flans with Basil and Arugula Salad. Garlic in a flan is a great surprise to most people. |
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By
Francois Payard
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Recipe for Gougeres - Cheese Puffs. These perfect party appetizers are best served warm. |
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By
Jamie Oliver
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Recipe for Jamie Oliver's Fried Ricotta with Tomato Salad. When cooked the ricotta cakes will be thin, crisp, and golden on the outside with a lively, fluffy, silky ricotta inside. |
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By
Cindy Pawlcyn
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Cindy Pawlcyn's Baked Goat Cheese and Tomato Fondue. Treat yourself to something spectacular, make this with ripe, warm-from-the-garden tomatoes. |
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By
Mary Gunderson
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Recipe to cook Everyday Hominy with Bacon. Enjoy this historical recipe from The Food Journal of Lewis and Clark. |
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By
Edward Giobbi and Eugenia Giobbi Bone
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Recipe for Italian Fall Vegetable Medley. Liven up your holiday spread with this Italian Fall Vegetable Medley. |
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By
Dana Jacobi
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Recipe for Shrimp with Cherry Tomatoes and Feta. Plump cherry tomatoes, sautéed just until their skin cracks, are the stars of this Greek-accented dish. |
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By
Chef Desi Szonntaugh
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Recipe for Chef Desi Szonntaugh's Cannelini Beans with Portobello Mushrooms. You can serve this on its own or use it as an ingredient in other dishes. |
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