Cocktail mini crab cakes recipe
We really like to taste the crab in our crab cakes, especially the ones in miniature hors d’oeuvre form. But they usually have way more binder than meat, making them...
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Ingredient: Parsley
Cheesy fondue with beer recipe
Cheesy Fondue is perfect for cheese lovers. Melted cheese is great in any form: pizza, grilled cheese, quesadillas you name it. This fondue simply enables you to take that love...
Colonial chicken pudding recipe
Back when we were an English colony, this Virginia recipe would have begun with a young barnyard fowl—killed, plucked, eviscerated, and readied for the pot. I have some notion of...
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...
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...
Spring lamb rack with olive crumb on a bed of spinach and tomato sugo recipe
As with any ingredient, but particularly meat, the quality will be influenced by the breed and by the farming practices. It’s not a level playing field so finding a butcher...