|
Apple Brown Betty
|
Gluten-Free on a Shoestring Quick & Easy |
|
Artichokes Stuffed with Italian Sausage
|
On Cooking (5th Edition) |
|
Baby Squid in Black Ink Sauce (Txipirones Saltsa Beltzean)
|
The Professional Chef (8th Edition) |
|
Baked Stuffed Pork Chops
|
The Professional Chef (8th Edition) |
|
Barbecued Meatloaf with Shiitake Mushrooms
|
Weber's Real Grilling |
|
Barbecued Steak with Herb Crust
|
The Professional Chef (8th Edition) |
|
Beef Buns
|
Robley Family Favorites |
|
Berny Potatoes
|
The Professional Chef (8th Edition) |
|
Blue Crab Cakes
|
On Cooking (5th Edition) |
|
Bread Crumb Cookies
|
Robley Family Favorites |
|
Bread Crumb Soup
|
The Everyday Art of Gluten-Free |
|
Breaded Veal Cutlets
|
On Cooking (5th Edition) |
|
Breakfast Carbonara
|
Alton Brown - EveryDayCook |
|
Breast of Chicken with Duxelles Stuffing and Suprême Sauce
|
The Professional Chef (8th Edition) |
|
Broiled Bluefish à l'Anglaise with Maître d'Hôtel Butter
|
The Professional Chef (8th Edition) |
|
Broiled Shrimp with Garlic
|
The Professional Chef (8th Edition) |
|
Broiled Stuffed Lobster
|
The Professional Chef (8th Edition) |
|
Cassoulet
|
Fat |
|
Cassoulet
|
The Professional Chef (8th Edition) |
|
Chicken Burger
|
The Professional Chef (8th Edition) |
|
Chicken Kieve
|
Fat |
|
Chicken Leg Stuffed with Mushrooms and Prosciutto
|
On Cooking (5th Edition) |
|
Chicken Legs with Duxelles Stuffing
|
The Professional Chef (8th Edition) |
|
Chicken Meatballs
|
Gluten-Free on a Shoestring Quick & Easy |
|
Clams Casino
|
On Cooking (5th Edition) |
|
Crab Cakes
|
Artisanal Gluten-Free Cooking (2nd Edition) |
|
Croquette Potatoes
|
The Professional Chef (8th Edition) |
|
Crown Roast of Pork
|
Bones: Recipes, History, & Lore |
|
Deviled Bones
|
Bones: Recipes, History, & Lore |
|
Eggplant Kuku
|
Plenty More |
|
Eggplant Parmesan
|
The Professional Chef (8th Edition) |
|
Esme's Old-Fashioned Apple and Rhubarb Pudding
|
Plenty More |
|
Faggots with Onion Gravy
|
Fat |
|
Fava Bean Agnolotti with Curry Emulsion
|
The French Laundry Cookbook |
|
Fettuccine con Pesto alla Trapanese
|
On Cooking (5th Edition) |
|
Fisherman's Platter
|
The Professional Chef (8th Edition) |
|
Fried Oysters with Herbed Crème Fraîche
|
On Cooking (5th Edition) |
|
Galantine of Chicken Stuffed with Rabbit
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Good Meat Loaf
|
Tetzloff Family Favorites |
|
Grilled Crab Cakes with Mango Salsa
|
Weber's Real Grilling |
|
Ham Loaf
|
Canning for a New Generation |
|
Herb-Fried Mozzarella Sticks
|
The Everyday Art of Gluten-Free |
|
Herb-Roasted Rabbit
|
Bones: Recipes, History, & Lore |
|
Home-Style Meatloaf
|
On Cooking (5th Edition) |
|
Hugo's Meatballs
|
On Cooking (5th Edition) |
|
Jalapeño Mozzarella Stuffed Meatballs
|
Green Mountain Grills Owner's Manual |
|
Lamb and Pepper Kabobs Marinated with Lemon and Fennel
|
Weber's Real Grilling |
|
Lamb Chops with Caramelized Leeks
|
Bones: Recipes, History, & Lore |
|
Lamb Patties with Mint
|
On Cooking (5th Edition) |
|
Leda's Marrow Sauce
|
Fat |
|
Liver Dumplings
|
Bones: Recipes, History, & Lore |
|
Lobster Thermidor
|
On Cooking (5th Edition) |
|
Macaroni and Cheese
|
On Cooking (5th Edition) |
|
Macaroni and Cheese with Ham and Tomato
|
On Cooking (5th Edition) |
|
Marmalade Pudding
|
Fat |
|
Marrow Pudding
|
Bones: Recipes, History, & Lore |
|
Meatballs on a Stick
|
Weber's Real Grilling |
|
Meatball Subs
|
Gluten-Free on a Shoestring Bakes Bread |
|
Moroccan Lamb Meatballs
|
Sous Vide At Home |
|
Muhammara
|
The Professional Chef (8th Edition) |
|
Oysters Rockefeller
|
On Cooking (5th Edition) |
|
Pan-Fried Breaded Pork Cutlet
|
The Professional Chef (8th Edition) |
|
Pan-Fried Eggplant with Tomato Sauce
|
On Cooking (5th Edition) |
|
Pan-Fried Veal Cutlets
|
The Professional Chef (8th Edition) |
|
Pasta & Meatballs
|
The Everyday Art of Gluten-Free |
|
Persillade
|
On Cooking (5th Edition) |
|
Persillade
|
The Professional Chef (8th Edition) |
|
Pescado Frito
|
The Professional Chef (8th Edition) |
|
Pig's Feet
|
Bones: Recipes, History, & Lore |
|
Polish Stuffed Cabbage
|
The Professional Chef (8th Edition) |
|
Portabello Mushrooms Stuffed with Spinach and Dried Tomatoes
|
Weber's Real Grilling |
|
Potato Croquettes
|
On Cooking (5th Edition) |
|
Quick Apple Strudel
|
The Complete Cooking for Two Cookbook |
|
Quinoa and Wild Garlic Cakes with Salbitxada Sauce
|
Plenty More |
|
Rack of Lamb Persillé
|
On Cooking (5th Edition) |
|
Rack of Lamb with Mustard and Hazelnuts
|
On Cooking (5th Edition) |
|
Rice Croquettes
|
The Professional Chef (8th Edition) |
|
Roasted Marrow Bones
|
Fat |
|
Rouladen Stuffing
|
The Professional Chef (8th Edition) |
|
Salmon Croquettes
|
On Cooking (5th Edition) |
|
Salmon Fillet with Smoked Salmon and Horseradish Crust
|
The Professional Chef (8th Edition) |
|
Scotch Eggs
|
On Cooking (5th Edition) |
|
Shrimp-Stuffed Mirlitons
|
The Professional Chef (8th Edition) |
|
Smokehouse Almond-Crusted Ruby Red Trout Fillets
|
Weber's Real Grilling |
|
Sole with Capers, Lemon, and Garlicky Bread Crumbs
|
Sous Vide: Better Home Cooking |
|
Spicy Fried Chicken Tenders with Chipotle Dipping Sauce
|
On Cooking (5th Edition) |
|
Stuffed Leg of Lamb
|
On Cooking (5th Edition) |
|
Stuffed Shrimp
|
The Professional Chef (8th Edition) |
|
Suet Dumplings
|
Fat |
|
Swedish Meatballs
|
Bravado Spice |
|
Swedish Meatballs
|
On Cooking (5th Edition) |
|
Tomato and Almond Tart
|
Plenty More |
|
Traditional Christmas Pudding
|
Fat |
|
Turkey Burgers with Creamy Cucumber Relish
|
Weber's Real Grilling |
|
Turkey Burgers with Sweet and Sour Pepper Relish
|
Weber's Real Grilling |
|
Turkey Cordon Bleu
|
On Cooking (5th Edition) |
|
Turkey Meatballs Stuffed with Mozzarella and Basil
|
Sous Vide At Home |
|
Veal Cordon Bleu
|
On Cooking (5th Edition) |
|
Veal Cordon Bleu
|
The Professional Chef (8th Edition) |
|
Veal Pojarski
|
On Cooking (5th Edition) |
|
Vegetable Strudel
|
On Cooking (5th Edition) |
|
Weiner Schnitzel
|
The Professional Chef (8th Edition) |