Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.

Simply Recipes contributor Hank Shaw and I … Lire la suite

Quick and easy peas and onions! A go-to side for almost any meal.

I wasn’t always a lover of peas.
When I was a k… Lire la suite

Salmon chowder with fresh salmon, bacon, leeks, celery, potatoes, stock, and cream.

My mother and father live dow… Lire la suite

Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.

… Lire la suite

Bacon-wrapped pork roast! Wrapping the pork roast in bacon brings extra juiciness and flavor to the roast.

One of… Lire la suite

Whole chicken roast with a rub of smoked paprika, butter, garlic salt and pepper, and glazed with lemon juice and honey.

… Lire la suite

Grapefruit halves, sprinkled with brown sugar and broiled.

The first time I heard about broiled grapefruit, it so… Lire la suite

These Cocoa Coconut Macaroons are like a cross between a classic macaroon and a fudgy brownie.

I am so excited to… Lire la suite

A New England tradition, red flannel hash made with cooked potatoes, beets, corned beef, fried up with onions and butter.

… Lire la suite

Classic cheese fondue! Bread, vegetable, and ham pieces dipped in melted cheese sauce with Jarlsberg, Emmenthaler, and Gruyere cheeses.

… Lire la suite

Nopalitos, chopped prickly pear cactus paddles sautéed with onions, garlic, jalapeno, and tomatoes.

Nopalitos are… Lire la suite

Oxtails, browned, slow cooked until falling off the bone tender, red wine and stock reduced until coating oxtails with syrupy glaze.

… Lire la suite