Meat
Smoked Bacon, Scallion, and Pecan Butter
This gem is from Sue Raasch, who uses her own pecans—either native or papershells—for everything from soup to nuts. I love this particular recipe, which
March 31, 2023
Meat
Sicilian Sweet and Sour Rabbit
Many dishes in Sicily are like this one, with the poetry of the Middle East wafting through their flavors, an influence from the Saracens, who
March 30, 2023
Meat
Tagine from Le Casbah
Cherifa, a friend of mine who is of Algerian origin, owns La Casbah, an Algerian restaurant in a town near mine called Acquigny. The chefs
March 30, 2023
Featured
Duck Breast with Almonds, Garlic, and Cumin
Duck breast is one of the finest meats of all, and the accompaniment of toasted almonds with garlic and cumin makes for a unique combination.
March 30, 2023
Canadian
PINEAPPLE-GLAZED HAM
Ham is one of the easiest mains to prepare for a large group—there’s no trussing or stuffing, and carving is straightforward. This recipe yields many
March 27, 2023
Canadian
CHOUCROUTE GARNIE
This French casserole is based on pork shoulder, sausages, sauerkraut and often potatoes as well—and there are many variations on it. The key is to
March 27, 2023
Canadian
SLOW COOKER BLACK BEAN SPARERIBS
Look for bite-size bone-in pork spareribs at Asian grocery stores, or order them at your butcher’s counter. They are so tender and scrumptious, especially when
March 27, 2023
Canadian
DOUBLE-CORIANDER LAMB RACKS
Fresh cilantro also goes by the name of fresh coriander. The combination of the fresh leaves and the dried seeds of this plant gives the
March 27, 2023
Beef
STEAK TACOS WITH PEBRE SALSA
This herbaceous Chilean-style salsa is equally good on chicken tacos. To make the salsa spicier, add a tablespoon of minced jalapeño peppers. HANDS-ON TIME 20
March 27, 2023
Beef
STEAKHOUSE RIB EYE WITH BÉARNAISE SAUCE
The Test Kitchen cooks rib eyes to medium-rare—enough to render some of the fat but not enough to toughen the meat. The béarnaise sauce won’t
March 27, 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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