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Alsatian-Style Pheasant
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Bones: Recipes, History, & Lore |
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Braised Romaine
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The Professional Chef (8th Edition) |
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Braised String Beans with Bacon
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The Food Lab |
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Broccoli and Cheddar Cheese Quiche
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The Professional Chef (8th Edition) |
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Caramelized Onion Quiche
|
The Professional Chef (8th Edition) |
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Cassoulet
|
The Professional Chef (8th Edition) |
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Choucroute
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The Professional Chef (8th Edition) |
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Clay-Pot Bean Curd
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Revolutionary Chinese Cookbook: Recipes from the Hunan Province |
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Country Gravy
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The Professional Chef (8th Edition) |
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Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges
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Culinary Artistry |
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Easy Skillet-Braised Chicken with Mushrooms and Bacon
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The Food Lab |
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Flemish-Style Rabbit
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Bones: Recipes, History, & Lore |
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Maple-Sage Breakfast Sausage
|
The Food Lab |
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Old-Fashioned Salt Cod Cakes
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The Professional Chef (8th Edition) |
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Polish Stuffed Cabbage
|
The Professional Chef (8th Edition) |
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Pumpkin and Bacon Soup
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Fat |
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Quiche Lorraine
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The Professional Chef (8th Edition) |
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Roasted Monkfish with Bacon and Garlic
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On Cooking (5th Edition) |
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Seared Brussels Sprouts with Bacon
|
The Food Lab |
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Slab Bacon Ice Cream
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The Elements of Dessert |
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Spinach Quiche
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The Professional Chef (8th Edition) |
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Székely Goulash (Székely Gulyás)
|
The Professional Chef (8th Edition) |
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Veal Terrine Gratin
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Charcuterie |
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Venison Shank in Rosemary-Wine Sauce
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Bones: Recipes, History, & Lore |
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Wine-Braised Venison
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Bones: Recipes, History, & Lore |