Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.Rediscover the pleasure...
I love this book. Have you ever made turkey gravy so dark and flavorful it looks like beef gravy? Or had your turkey breast meat turn out juicy and tender instead of dry and stringy? Or made the "best pie ever"? Or made mashed potatoes ahead of time, popped them in the oven to reheat, and not...
Rib-Sticking Meat and Seafood DipsI think of these as my Super Bowl dips—the kind of rib-sticking fare that will satisfy the hungriest guy. Hearty and filling, some of these dips are so substantial they are actually spreads. (In fact, I look forward to having leftovers of the Ham and Swiss Cheese...
If you are a Southerner, you probably know it as “dressing.” (In classic cooking, such a mixture is called “forcemeat.”) Until Victorian times, it was just called “stuffing.” All of a sudden, stuffing seemed a bit improper, and dressing took over, especially in the South, where morals in society ...
The berries give these a festive touch that is welcome at a special tea. Blueberries are an excellent alternative to the raspberries, or use a combination of berries, adding a few blackberries to the mix. And I highly recommend the passion fruit variation.CRUST5 tablespoons unsalted butter, cut i...
Who knew that humble sauerkraut could be so delicious? There are two secrets here: refrigerated (not canned) sauerkraut and a fruity (not dry) white wine. While I usually make it with sausages, c’est magnifique with smoked pork chops or even a slice of ham.4 slices bacon, coarsely chopped2 medium...
(although they had sold one billion cans by 1959). Larger canned hams were quite popular, and proffered a distinct taste thanks to their syrupy preservatives. It’s a sweet glaze we miss, but not even in the name of authenticity can we recommend canned ham over natural. Therefore, this recipe has ...