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Now that there’s as chill in the air, the people of Alsace have been cooking up their famous recipe, Choucroute Garnie—pronounced shoo-CROOT gar-NEE and translating to dressed sauerkraut. The “dressing” consists of sausages and other salted meats and, typically, potatoes. It’s stick-to-your-ribs goodness on a chilly day. You know it’s autumn when the dish appears…
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Give chicken breasts or fish fillets a harvest touch with this recipe, which employs a pumpkin seed crust, adding flavor and nutrition. It’s a great idea, but we must admit: We have no idea where this recipe came from. We found it in a drafts folder, without the attribution that we attach to all outside…
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We’ve been obsessed with pork roast since we saw one made recently on a TV cooking show. We visited two restaurants we’d hoped had it on the menu, but no cigar. We did, however, enjoy a wonderful calamari and Italian sausage with jalapeño, capers and balsamic reduction; and a tasty lamb osso bucco over risotto.…
Continue reading “TIP OF THE DAY: Apricot Jam-Glazed Pork Tenderloin Roast”
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