Content tagged with “November/December 2008” (Page 3)

Game Hens with Brussels Sprouts & Chestnuts
Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor...

Red Wine Braised Roots
Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy...

Crispy Phyllo Spinach Tartlets
Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of...

Seared Steaks with Caramelized Onions & Gorgonzola
In our humble opinion, steak is best topped with sweet caramelized onions and salty Gorgonzola cheese. We recommend...

Pork Tenderloin with Roasted Grape Sauce
Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an...

Warm Winter Salad
Sautéed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish...

Roasted Pheasant with Wheat Berry Salad
Pheasant is a small bird with a delicate flavor that's richer than chicken. We roast apples and shallots in the...

Quail with Ginger-Cranberry Pilaf
Here, we sear quail in a skillet and then finish them in the oven over a bed of pear- and cranberry-studded brown-rice...

Orange-Roasted Duck
The orange marmalade and soy sauce glaze accentuates the rich, gamy taste of duck. It's an irresistible treat for...

Lemon-Garlic Roast Turkey & White-Wine Gravy
The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey...