Recipes

A Carolina mountain recipe for Partridge Casserole.

pate brisee

in a mixing bowl, combine the flour and salt. mix well. add the butter and

Pate Pastry Dough from Emeril.

An elegant overnight chicken casserole layered over herbed stuffing and cream of mushroom soup. Refrigerates overnight so it's a perfect make-ahead dish.

A classic Quebec pea soup with dried white beans, smoked ham, and salt pork simmered for hours — the most requested dish at Auberge Benedict Arnold in St. Georges.

Copycat Piccadilly cafeteria carrot soufflé — silky-smooth pureed carrots whipped with sugar, eggs, and margarine, baked into a light, sweet golden casserole dusted with powdered sugar.

Crockpot pierogies in pepper-shallot sauce

A chocolate dessert recipe for Poached Fresh Pears in White Burgundy with Chocolate Sauce.

pork roast with mustard sauce and honey apples

Pan-seared pork tenderloin cooked in red wine, served with a classic homemade bearnaise sauce of clarified butter, egg yolks, and tarragon.

pork with lemon dijon cream sauce

A healthy low-carb recipe for Pork with Orange Mustard Sauce.

Recipe from The 1918 Fanny Farmer Cookbook

Classic potato leek soup — leeks gently softened in olive oil, simmered with cubed potatoes in chicken stock, then blended silky smooth.

Seared double-cut veal loin chops roasted to medium-rare and served with sautéed fresh asparagus and a classic tarragon béarnaise sauce—elegant French bistro cooking.