Adapted from Mark Bittman, The New York Times. Most of our family members aren't big vegetable fans, but this is a great way to add some green to your plate. 3 pounds broccoli rabe, washed and trimmed, roughly chopped into 2 x 2-inch pieces 2 to 4 tablespoons olive oil 10 garlic … [Read more...]
Boeuf Bourguignon
Adapted almost intact from The French Chef Cookbook by Julia Child (1968). Judy Hallman served this dish at a UNC Computation Center birthday lunch in 1974 and the first time I tried it, my taste buds were startled awake. I did not know it was possible to make food at home that … [Read more...]
Cheesy Chicken and Wild Rice
Makes a 9 x 13-inch casserole. 3 tablespoons extra virgin olive oil 1 medium onions, finely diced 3 ribs celery, finely diced 3 carrots, peeled and diced 2 tablespoons fresh minced garlic 1 1/4 cups cooked Lundberg Wild Blend rice (from 3/4 cup uncooked Wild Blend rice) 1 … [Read more...]
Turkey Stuffing
An approximate recipe, written down for the first time in 2013. Use more or less, add extras, take out things. This recipe is enough for 10 people. Double the recipe for 20 people or else you won't have enough leftover stuffing for those long-awaited meals the day after … [Read more...]
Turkey Gravy
Adapted from Cook’s Illustrated, November/December 1996. If you cook your turkey on a grid of crisscrossed carrot and celery ribs, with quartered onions, garlic cloves or heads, and fresh rosemary stuffed into the grid, you will have wonderful pan juices and caramelized roast … [Read more...]
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