1 Bottle port wine In a heavy bottomed sauce pot, bring port to a simmer. Slowly reduce port until syrupy in consistency, about 3/4 ...

-----------------ESSENCE OF EMERIL #EE2400---------------------- 22 lb Suckling pig Salt and black pepper 6 Peeled garlic ...

Text only SPICE RACK Fennel Seeds Worcestshire Sauce Marmite Tea Honey CUPBOARD Canned Haggis Potatoes Oats Marmalade or ...

3 1/3 To 4 cups unbleached bread Flour 2 ts Fine sea salt 1 ts Instant yeast 1 1/4 c Water Cornmeal for the ...

1 c Ground black pepper 1/3 c Ground white pepper 1 1/2 tb Ground cayenne pepper Combine all ingredients. Cover tightly and store in a ...

TVFN Menu of the Week MENU OF THE WEEK by Georgia Downard, Culinary Director Tis the season for pears! We've just returned from our ...

----------------CHEF DU JOUR NORMAN VAN AKEN--------------------- 1/3 c Lapsang Souchong tea 1/3 c Balsamic vinegar 3 tb Butter ...

-----------------ESSENCE OF EMERIL #EE2370---------------------- 3 Lemons, cut in half 1 tb Crab boil 1 lg Onion, chopped ...

1 c Dried raisins 1 c (packed) light or dark brown Sugar 1 c Water or milk 1/2 c Vegetable shortening or ...

1 1/4 ts Active dry yeast 1/4 Cup, (2 ounces) very warm Water ( 105 to 115 degrees F) 3 Cups, (13 1/2 ounces) ...