Mini cranberry-orange recipe
This is a favorite item to bring to winter food swaps. I buy quarts of fresh Wisconsin cranberries in the fall and freeze them to use throughout the winter months....
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Green bean salad with egg, potatoes, sour cream, and dill recipe
Green beans are called fisolen in Austria. This salad also tastes good with Bavarian, or even Sicilian, beans. They can be big or small, thick or thin—the most important thing...
Musque de provence pumpkin with south tyrolean speck mache lettuce, and toasted pumpkin seeds recipe
South Tyrolean speck, aged at least 22 weeks, tastes best raw. If you prefer to use crispy fried bacon, substitute thinly sliced Italian pancetta (or bacon) by frying it in...
Moose stew in partridgeberry wine recipe
My lasting memory of Luben Boykov’s time on One Chef One Critic is an image. No, it’s not an image of one of his exquisite sculptures – which we showed...
Open-faced beef and swiss recipe
This tasty sandwich was a big hit with our guest Brenda O’Reilly, owner of O’Reilly’s on George Street, St. John’s. Brenda’s also a great cook who supervises food preparation at...
Wholesome ‘n hearty tartlet crust recipe
This super-sturdy crust tastes like whole wheat and is great for pumpkin, apple, and savory crust tartlets.
Berry yummy peach bars recipe
Even though these are bar cookies, it is best to eat them warm like a cobbler with a bowl and spoon!
Roast leg of lamb with mint pesto crust recipe
There’s no mint jelly in this updated version of roast lamb. Instead, the juicy meat is lusciously crusted and flavored with mint pesto—a rich, forest-green paste made by puréeing fresh...
Slow cooker osso bucco with gremolata recipe
This succulent, slow-cooked veal shank is sprinkled with gremolata, a palate-awakening parsley, citrus zest and garlic mixture. I like to serve this with something that will blend tastily with the...