|
Caramelized Onion Jam
|
D.I.Y. Cookbook |
|
Cherry Port Sauce
|
Sous Vide for Everybody |
|
Chocolate, Warmed to 94 Degrees
|
Alinea |
|
Cumberland Sauce
|
Charcuterie |
|
Cumberland Sauce
|
The Professional Chef (8th Edition) |
|
Grilled Duck Breasts in Cherry-Port Sauce
|
Meathead |
|
Lamb, Mastic, Date, Rosemary Fragrance
|
Alinea |
|
Maytag Blue, Grape, Walnut, Port
|
Alinea |
|
Roquefort Burgers with Cabernet Reduction
|
The Grilling Book |
|
Sautéed Boneless Pork Chops with Port Wine and Cherry Sauce
|
The Complete Cooking for Two Cookbook |
|
Spiral-Sliced Ham
|
Sous Vide for Everybody |
|
Sweet Vermouth
|
D.I.Y. Cookbook |
|
Venison Encased in Savory Granola
|
Alinea |
|
Wild Bass, Mushrooms, Red Wine, Several Embellishments
|
Alinea |