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French Cuisine: Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts This the perfect time of the year as cress is coming onto the markets (at…	Robert-Gilles Martineau февр. 2010 Продвинутый	5 голосов 4 отзыва 2 комментария 3061 визит
Fricassée de poulet à l'ancienne I grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more.…	Frank Fariello февр. 2010 Продвинутый	2 голоса 1 отзыв 1 комментарий 4835 визитов
South Indian Shrimp Dish! I've been cooking Indian food for about 20 years. I don't cook it everyday but I do cook it almost every day. As a result I'm always looking for…	kathy gori февр. 2010 Продвинутый	1 голос 5615 визитов
Maltese Stuffed Marrows Very common in the Maltese household, these stuffed marrows are just as good cold. Other recipes use rikotta for the filling but I prefer the…	louise февр. 2010 Продвинутый	3 голоса 2 отзыва 1 комментарий 16186 визитов
Gratineed Ox Tongue in Mushoom Cream Sauce Although classified as an organ meat, tongue doesn't taste 'organ-y' at all. Rather it tastes like a richest,…	Frank Fariello февр. 2010 Продвинутый	2 голоса 1 отзыв 5824 визита
Truffle-crusted Beef Tenderloin You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.	Roland Passot марта 2008 Профессионал	9 голосов 6 отзывов 19734 визита