1-10 of 54 total recipes
Sage shortbread with goat cheese
Recipe for Sage Shortbread with Goat Cheese. These tasty shortbreads are an excellent platform for rich, soft, smelly cheeses.
Recipe provided by FabFood on May 20, 2010
Claire Clark's Fruit Fools
Recipe for Claire Clark's Fruit Fools. The pastry chef for the famed French Laundry restaurant shares recipes for some of her most famous desserts in her new book.
Recipe provided by FabFood on Dec 2, 2008
Carrie Levin's Apple Scones
Recipe for Carrie Levin's Apple Scones. This one is good all year long, but better in the fall.
Recipe provided by FabFood on Aug 21, 2008
Old Fashioned Corned Beef and Cabbage
Recipe for Old Fashioned Corned Beef and Cabbage. Here is a classic recipe for a St. Patrick's Day favorite entree.
Recipe provided by FabFood on Aug 16, 2008
Rosemary Rib Roast with Yorkshire Pudding
Recipe for Rosemary Rib Roast with Yorkshire Pudding. There's no more impressive a holiday meal entree than this perennial English classic.
Recipe provided by FabFood on Jan 19, 2008
Cranachan -- Crowdie Cream
Recipe for Cranachan or Crowdie Cream. Scotland’s national pudding is a traditional folk dessert made from oats, sweetened whipped cream, berries, and whisky.
Recipe provided by FabFood on Jan 8, 2008
Aberdeen Angus Whisky Steaks
Recipe for Aberdeen Angus Whisky Steaks. This authentic Scottish recipe makes a hearty meals kissed by the flavor of Scotch whisky.
Recipe provided by FabFood on Jan 8, 2008
Mulligatawny Soup
Recipe for Mulligatawny. This hearty well-seasoned chicken soup was first eaten by Scottish soldiers serving in India, and it arrived in the American South by way of their descendants.
Recipe provided by FabFood on Jan 8, 2008
Carrot Cake Scones
Recipe for Carrot Cake Scones. You can make these scones large, but since they are rich, minis are a good way to go, too. These are great for picnic or brown bag lunch treats.
Recipe provided by FabFood on Jan 7, 2008
Hot Buttered Rum
Recipe for Hot Buttered Rum. This classic toddy has been popular for generations, it's so delicious and easy to make that it will doubtless remain in demand for years to come.
Recipe provided by FabFood on Dec 30, 2007

