Tuesday 13 November
Answer: leftover chicken legs and
thighs, to be reheated; and cold roasted beets, to be sprinkled with crumbled
goat cheese and white balsamic vinegar.
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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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2012
(346)
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November
(34)
- Posole
- Thanksgiving
- The Drive to Thanksgiving
- Holt's Birthday Feast
- Dinner with Gerald and Kathleen at La Poste
- Simply Steak and Zucchini
- Penne with Zucchini, Salami, and Cream
- Takashi, Chicago
- Purple Pig and Cantina Laredo, Chicago
- Fettucine with Creamy Crab
- What's in the Fridge?
- Greek Artichoke Stew
- Crabcakes with Beets and Fennel
- Roast Chicken with Vedge
- Albacore Steaks with Vegetables
- Hambourbons, I mean Hamburgers
- Pasta ai Quattro Formaggi
- Sausage, Lentils, and Beet Greens
- Mustard-Rosemary Chicken Breast
- Ravioli di Cheese Pumpkin
- Pan-fried White Bass with Beet Chutney
- Pumpkin Bisque with Shrimp
- Steak with Portobellos and Fingerling Potatoes
- Halloween in Clifton
- Pork Scaloppine with Portobellos
- Kielbasa with Red Cabbage
- Beef with Broccoli
- Tomato and Arugula Salad
- Curried Sweet Potato Latkes
- Dinner with Lauren and Zac
- Swordfish with Tomato-Herb Salsa
- Chilaquiles II
- Napas, Red Peppers, Onion, and Mash
- Chilaquiles
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November
(34)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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