Recipe Finder

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  Dessert

  Choux Paste

  Norman Love made this recipe for choux paste as the filling for his chocolate-cinnamon beignets on Julia Child's classic show "Baking with…
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  Side Dish

  Salsa De Tomate Asado - Roasted Tomato Sauce

  Chef Zarela Martinez makes Salsa de Tomate Asado for Julia Child on her classic show "Cooking with Master Chefs."
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  Recipe

  Toad-in-the-Hole

  No frogs involved, but these sausages submerged in Yorkshire pudding give the appearance of little heads peeking out of holes.
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  Recipe

  Syllabub

  Syllabubs fall into three categories: Everlasting, Whipt and From the Cow. The first is essentially a flavored cream pudding; the second is…
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  Entree

  Steak & Kidney Pie

  This savory pie is a traditional way of preparing meat from parts of the animal that are not suitable for roasting. By cooking the meat…
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  Recipe

  Spotted Dick

  Speculation is that this pudding's name came from its resemblance to a spotty dog, and dogs were often called "Dick" in Old England.
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  Recipe

  Poor Knights

  This "Poor Knights" recipe is an ancient way to make stale bread taste good again.
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  Entree

  Love In Disguise

  Fancy names were traditionally given to offal dishes like this one in order to mask their origins. This is really just a recipe for stuffed…
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  Breakfast and Brunch

  Howtowdie

  The name "Howtowdie" is thought to come from Old French "hutaudeau," a pullet. In the 1800s it was served with poached eggs and was called…

  Likes: 1
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  Entree

  Haggis

  In the days when hunting was a means of survival, all parts of the dead animal were put to use. Stomachs made excellent cooking vessels.…
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  Soup and Stew

  Cock-A-Leekie Stew

  According to tradition, this dish evolved from cockfighting. The loser was tossed into the pot with leeks for flavor, and spectators all…
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  Entree

  Tyrells Chardonnay

  Cuts richness of black cod with acidity, matches smoke with ripe tropical fruit
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  Entree

  Tea Smoked Salmon

  With Quail's Egg , White Asparagus & Striped Beet Salad
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  Entree

  Slow Roasted Salmon

  Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)
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  Side Dish

  Apple Salad Vinaigrette

  Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)
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  Entree

  Portobello Mushrooms Glazed with Balsamic Vinegar

  Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)