Tuesday 1 December
A fresh green vegetable! So what do we do? Smother it in cream, salami, and capers, and
serve it over pasta.
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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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2015
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December
(26)
- Christmas Smoked Duck
- Swordfish Souvlaki and Green Salad
- Gnocchi alla crema di zucca
- Hamburgers and Celeriac Slaw
- Stuffed Buttercup Squash
- Steak with Sautéed Celeriac
- Scotch Broth
- Pasta Frittata
- Stir-Fried Pork with Bok Choy
- Broiled Salmon and Beet Frisée Salad
- Campanelle with Mushrooms, Zucchini, and Ham
- Sole Florentine
- Eighth Night Latkes
- Soletimbocca and Beet Greens
- An Awful Interim
- Chili Party at Kathleen and Steve's
- Roast Chicken with Turnips
- Salmon and Fennel en papillote
- Campanelle with Asparagus, Sorrel and Cheese
- Chicken Thighs and Carrots in Pesto
- Penne with Salami, Zucchini, and Cream
- Veal and Duchesse Potato Pancakes
- Salmon and Asparagus with Hollandaise
- Thanksgiving for Leftovers
- Turkey Tortellini Soup
- Thanksgiving at Lauren and Zac's
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December
(26)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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