I've got down a pretty good honey/whiskey glazed gammon but previously I've always used it cold in sandwhiches or on meat platters. This even
We are planning a traditional Hungarian Goulash dinner, and apart from egg noodles, would like a vegetable side-dish to accompany. It's late O
I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements
I experiment a lot with food combinations, and I know enough about their chemistry to avoid the particularly terrible ones. However, I know too little about fla
I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citru
"What goes with X?" is a common question. It could be a starting point for coming up with a new recipe for an ingredient you have on hand, or
When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan How do these differ? I'm interested in knowing things that'd h
It seems like with all the recipes in the world there must be some guiding principles on creating new recipes, but nothing I've read suggests this is common kno