This recipe was featured on week 41 of my food blog, “Travel by Stove.” I am attempting to cook one meal from every nation (and …
Argentina is a meat lovers’ paradise. In the farms and field villages of the central states the cooks love to braise with red wine, and …
After a couple of weeks of eating our way through more than 10kgs of tomatoes, I wanted rabbit but I wanted it white. I found …
From a feature in our State paper with recipes through the ages. The recipe states 1 quantity of shortcrust pastry (frozen or homemade – let …
I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The ORIGINAL recipe on Group …
Comlek. A traditional Albanian recipe I think you will find delightful. Ingredients: [‘rabbit’, ‘tomato puree’, ‘bay leaves’, ‘red wine vinegar’, ‘olive oil’, ‘sugar’, ‘garlic cloves’, …
This is a great recipe when you are looking to present something that is at once homey as well as a little exotic. I like …
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Patti Constantine of Constantin’s, featured in The Louisiana New Garde …
This recipe comes up annually during Oktoberfest at our house. We love it. It is true German comfort food hunter style! Based on a recipe …
Most of us into Mexican cooking just happen to have clay pots in our inventory of cookware. The following is a recipe from Byelorussia which …
