Monday 14 April
Yes, it's our favorite lamb
sausages with garlic and rosemary, which we fried up with sliced red romano
peppers, red onions, and yet more rosemary.
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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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2014
(372)
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April
(31)
- The White Hart, Wytham
- Salmon, Green Peas, and Potatoes
- Penne alla Puttanesca
- Dinner with the Woolfs in Crail
- Maisha, St. Andrews
- Sausages and Peppers
- Italian Beef Stew
- Swan Brasserie, Bibury
- Pork Chops in Red Pepper Sauce
- Roast Lamb and Root Vedge
- Tortellini with Mushrooms and Cream
- Pork Scaloppine with Endive Gratin
- Sausages, Onions, Peppers
- Bibury Trout Dinner
- The Swan at the Globe, London
- Chicken and Mushrooms with Mash
- Peppered Mackerel Salad
- Pork Stew
- The Standard, Jericho
- Cauliflower and Cheese
- Pork Chops with Fennel and Pears
- The Turf Tavern
- Côte Brasserie with Marian and Priscilla
- Penne alla Norma
- Basque Chicken
- Beef Stew and Cauliflower
- Stuffed Avocados and Salad
- Pork with Celeriac Mash
- Baked Lemon Sole
- Tophet Dinner at Al-Shami
- Pierre Victoire, Oxford
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April
(31)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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