TO SERVE Place vegetable relish on plate; arrange lamb chops over. Top chops with slices of Moutabel Butter. Serve with any vegetable and starch; ...

TO SERVE Unmold polenta; top with 1 tsp. red onion marmalade. Using flat palette knife, place polenta at top of plate. Lean braised romaine against ...

This meat loaf has been updated for today's tastes. Ground turkey replaces half of the beef, and egg whites (or cholesterol-free egg product) fill ...

TO SERVE Group hors d'oeuvres on platters according to ingredients: 1 platter for fish/seafood; 1 for poultry; and 1 for meat. NOTES Season: ...

Basil, oregano and marjoram simmer with chicken, olives, carrots, onions and potatoes for a savory, satisfying dish. Remove skin and fat from ...

Place rabbit in meat grinder; grind twice through fine die, gradually adding egg white, salt and pepper. Strain through fine sieve. Cover; ...

Remove skin from turkey wing; reserve. Dice wing meat; add remaining ingredients except butter. Combine. Stuff into wing skin; seal ends. Heat ...

The fennel and garlic seasoning used on this pork loin combines well with the flavor of Tomato-Herb Loaf for a delightful sandwich. Heat oven to ...

Bring 2 quarts of water to a boil. Cook noodles al dente. Drain in a colander and run cold water over them. Drain again. To the Basic Soup Stock, ...

Sear lamb slices quickly in hot pan; flavor with garlic, salt and pepper. Refrigerate. Cut eggplant into lengthwise slice 1/4-in. thick. Combine ...