Featured
BRAISED BELGIAN ENDIVE
Why this recipe works Braising endive transforms it into a side dish of uncommonly complex flavor—at once mellow, sweet, and rich, yet still with that
April 8, 2023
Featured
SALMON EN COCOTTE WITH CELERY AND ORANGE
Why this recipe works Here’s an easy but elegant dinner, made entirely in a Dutch oven, to serve on any night of the week. The
April 8, 2023
Baked
Ham Leftovers: Ham in Port and Raisin Sauce
Comfort Food, Family Meal Perfect for an autumn breakfast or brunch, this dish is excellent made with country ham or regular ham and a great
April 8, 2023
Featured
Country Ham with Maple, Tea, and Cardamom Glaze and Sauce
Fit for Company, Fit for a Crowd, Great Leftovers Unless you live in the South, you may not find country hams at your supermarket. Most
April 8, 2023
Featured
Glazes and Sauces for Baked Ham
I like to do more than just flavor the outside of a ham with glaze. For extra flavor and juiciness, I use the glaze ingredients
April 8, 2023
Baked
Baked Ham with Glaze and Sauce
Fit for Company, Fit for a Crowd, Great Leftovers Nowadays, supermarket hams are sold fully cooked. Baking a ham serves to warm it through, remove
April 8, 2023
Salad
SHRIMP SALAD WITH CELERY AND SHALLOT
Why this recipe works Sweet, tender shrimp pairs beautifully with the herbal, grassy flavor of celery and fresh herbs and the mild bite of minced
April 8, 2023
Featured
CELERY ROOT AND POTATO ROESTI WITH LEMONPARSLEY CRÈME FRAÎCH
Why this recipe work Roesti has its origins in Switzerland as a large golden-brown pancake of simply seasoned grated potatoes fried in butter. Wanting to
April 8, 2023
Pork
Dry-Salted Fresh Leg of Pork
Fit for Company, Fit for a Crowd, Family Meal, Great Leftovers: Not far from Des Moines, some of the best prosciutto produced anywhere on earth
April 8, 2023
Soup
CELERY ROOT, FENNEL, AND APPLE CHOWDER
Why this recipe works Celery root’s creamy-but-not-starchy texture makes it a wonderful choice for a hearty vegetable chowder. To enhance the anise aspect of its
April 8, 2023
I’m Brenda, your home cheff. Welcome to my Recipe Book!
I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Sausage Soup Recipe
November 1, 2022
Large ham recipe
November 15, 2022
Roast Beef Recipe
November 16, 2022
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