• Brussels Sprouts with Bacon and Chestnuts

    Thinly sliced brussels sprouts sauteed with bacon and onions, then tossed with roasted chestnuts, thyme and a little lemon juice.
  • Apple Cranberry Chutney

    Sweet and tangy chutney with apples, cranberries, onion, vinegar, sugar, orange zest, and ginger.
  • Garlic Mashed Potatoes

    Creamy garlic mashed potatoes made with roasted garlic and Yukon Gold potatoes.
  • Polish Hunter’s Stew

    A hearty Polish stew made with several kinds of meat - typically pork - cabbage, sauerkraut and lots of mushrooms, both wild and cultivated
  • Chipotle Pumpkin Soup

    Spicy pumpkin soup with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro.
  • Pear and Cranberry Rustic Tart

    Rustic tart with Bosc or Bartlett pears, fresh cranberries, ginger, and a touch of almond.
  • Oven Baked Sweet Potato Fries

    Sweet potato fries. Wedges of sweet potatoes, tossed in olive oil, sprinkled with spices, and baked on high heat until crispy and browned. Addictive!
  • Butterscotch Pudding

    Rich and creamy old fashioned butterscotch pudding, made with butter, brown sugar, cream, milk, and egg yolks.
  • Rabbit Stew with Mushrooms

    Rabbit stew with fresh and dried mushrooms, parsnips, garlic, shallots, and sherry.
  • Quick Macaroni and Cheese

    Easy stovetop macaroni and cheese recipe with grated cheddar cheese, milk, butter, macaroni pasta, and cubed ham.
  • German Pork Burger

    Juicy burger made with ground pork, seasoned with caraway seeds, juniper berries, pepper and sour cream, topped with mustard and sauerkraut.
  • Sichuan Style Stir-Fried Chinese Long Beans

    Long and crunchy Chinese green beans, quickly stir-fried Sichuan style with red chilies, Sichuan peppercorns, and sesame oil.
  • Slow-Cooked Turkey with Mustard Sauce

    Turkey thighs, slow-cooked, braised in a mustard sauce with root vegetables.
  • Sautéed Kale with Toasted Cashews

    Chopped fresh kale, lightly sautéed in olive oil with onions and red pepper flakes. Tossed with toasted cashews.
  • Butternut Squash with Walnuts and Vanilla

    Butternut squash with butter, ginger, walnuts, thyme, and vanilla.
  • Pear Tart

    Delicate and delicious pear tart, thinly sliced Bosc pears arranged over frangipane almond paste, glazed with apricot jam, in an all-butter crust.
  • Chicken Normandy

    Chicken, browned then braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.
  • Roasted Red Pepper Pasta Sauce

    Vibrant red bell pepper pasta sauce, made with roasted red bell peppers, garlic, onion, sage, anchovies, tomato paste, red wine, paprika, Parmesan
  • Moussaka

    Moussaka, similar to lasagna, this Greek version of this mediterranean casserole is layered with ground meat, bechamel, eggplant and potatoes.
  • Tabbouleh

    Fresh and easy tabbouleh parsley and bulgur wheat salad, with fresh parsley, mint, bulgur soaked in stock, tomatoes, olive oil and lemon juice.
  • Toasted Parmesan Rinds

    Have leftover Parmesan rinds? Toast them for a quick and tasty snack.
  • Eggplant Green Curry

    Thai green curry with sautéed Japanese eggplant, red bell peppers, lemon grass, and coconut milk.
  • Jamaican Rice and Peas

    Long grain rice, cooked in coconut milk with beans, a favorite side dish of Jamaica.
  • Green Chile Enchiladas

    Green chile enchiladas made with corn tortillas, roasted Anaheim green chiles, jack cheese, and a roasted tomatillo salsa verde sauce.
  • Pork Tenderloin with Figs and Onions

    Pork tenderloin, seared in butter, then roasted, served with caramelized onions and sauteed fresh figs.
  • Fig Galette

    Rustic fig galette with a simple butter crust, a layer of marmalade, and quartered fresh mission figs.