Thursday May 22
The Lyonnaise dish we've done before.
There's good reason why it's a classic, and sometimes you just want chicken and mushrooms.
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The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2008
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May
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- Smoked Duck and Salad
- Post-Julius Caesar Bloody Roast Beef
- Gnocchi Tartufati e Fontina
- Poulet Célestine
- Vichyssoise au Cresson with Smoked Salmon Sandwiches
- Pigall's Four Star Menu
- Pork Medallions with Fennel, Red Onion, and Fennel
- Crab Soufflé
- Crab Poblanos Rellenos with Two Roasted Salsas
- Cold Noodles with Sesame Sauce
- Shrimp San Pedro
- Not-so-solid Food
- Big-ass T-bone and Redskins
- Wild Boar Ravioli with Porcini Sauce
- Chicken Fajitas
- Mexican Appetizers and Fresh Corn and Poblano Cass...
- Penne alla Saffi Salmone
- Tilapia Pimenton with Piperade
- Fava Bean and Spring Vegetable Soup
- Boar IV (Stew)
- Pollack Veracruz
- Wild Boar Medallions with Pea-shot Fried Rice
- Kentucky Derby Party
- Steak and Mushrooms Stroganoff
- Spanish Tortilla
- Pork Saltimbocca and Italian Potato Salad
- Lamb and Turnip Hash
- Lamb Soup with Roast Vegetables
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May
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About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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