Sunday, March 18, 2018
Searing the venison before coating it with spices ensures that the spices retain their potency but don't burn before the venison is cooked. A sweet and sour pear and berry mostarda is the perfect condiment for this lean roast. (from #Recipe #venison #mostarda #dinner Read more at YummyEveryday | Daily Paper
Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. (from
Slovenia’s Best Chef is Reviving its Delicious, Endangered Fish - I'm not usually crazy about trout, but this fish is wonderfully fatty and has a really deep, rich flavor that comes from the marble’s slow growth. Other times she accentuates it with flavors from around the valley, like rubbing it with spruce salt and sugar then serving it in a salad with raw almonds, chickweed, green peas, and unripe strawberries.... #Food #Dining #Fish #Slovenia
Chicken Scarpariello With Sausage And Peppers Chicken Scarpariello is a classic Italian-American recipe with juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce. For that sauce, we liked the flavor of the Peppadew, but other pickled peppers...

Recent Posts

Send this to a friend