Interesting recipes created and perfected (or sometimes borrowed) by the editor
Water, Water Everywhere This is a very simple and refreshing way to drink more water this summer. Get a 2-quart pitcher and a handful of freshly picked mint, stalks and all. Wash the mint, and twist it in your hands, bruising it to release the oils. Place the mint in the pitcher and fill...
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This week we have two wonderful sauces for adding some nice flavor to your barbeque. First is a Chimichurri Sauce from Argentina, which is a great topping for chicken or beef. The second sauce is a Salsa Verde, which pares well with Salmon or scrambled eggs. There are several variations to this recipe, I...
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Editor’s Note: This is an excerpt from an article that appeared in Playboy Magazine last summer (why yes, they really DO have articles!). I have added to it, and tweaked it as necessary. 1. MEAT- The most important step in making pork ribs is buying the right meat. Most local butchers will be happy...
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Caesar Salad Dressing Courtesy of the General Warren Inn 2 oz. Dijon mustard (approx. 3 Tbs.) ¼ cup red wine vinegar ¼ cup whole garlic cloves ¼ cup (or less) anchovies 2 egg yolks fresh ground pepper to taste ¼ cup olive oil ½ cup vegetable oil 2 ice cubes Juice of fresh lemon...
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I created this dish about a year ago after reading Julia Child’s recipe for Coq au Vin. Crock au Vin (4 Servings) INGREDIENTS: 1- TURKEY BREAST (the biggest you can find!) 3- STRIPS PREMIUM THICK BACON 1- ¼ TO ½ STICK OF BUTTER 3- TBSP. OLIVE OIL 2- PACKS ASST. SLICED MUSHROOMS (or approx....
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