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NEWSLETTER
American cuisine - page 36
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GRAPEFRUIT CUPS WITH WINE SYRUP
CHIPOTLE-SESAME CHICKEN SKEWERS
SCALLOP AND BACON CHOWDER
MASHED POTATO, CHEESE, AND CHIVE GRATIN
SWEET-POTATO SOUP WITH NUTMEG AND MAPLE SYRUP
EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE
BRAISED RED CABBAGE
SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE
ONE-OF-EACH SOUP
JALAPENO-MONTEREY JACK GRITS
WARM CHERRY BREAD PUDDING
VEGETABLES AND HARD-BOILED EGGS WITH ANCHOVY CREAM
PUMPKIN PIE
MINI YOGURT COFFEE CAKES
CRANBERRY-APPLE CRISP WITH OATMEAL STREUSEL TOPPING
SPICED CRANBERRY SAUCE WITH ZINFANDEL
CREAMY ARTICHOKE DIP WITH PITA CHIPS
GREEN BEANS WITH SHIITAKE MUSHROOMS
CORN BREAD WITH FENNEL SEEDS, DRIED CRANBERRIES, AND GOLDEN RAISINS
TWICE-BAKED POTATOES WITH GOAT CHEESE AND CHIVES
HONEY-OAT BREAD
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
PUMPKIN PIE BRULEE
HONEY-GLAZED CARROTS
ALLISON GLOCK'S INSPIRED SALSA
ZUCCHINI WITH LEMON-BASIL DRESSING
CORNMEAL AND KALE SPOON BREAD WITH RED PEPPERS
CRANBERRY TURTLE BARS
CRANBERRY SAUCE WITH PORT AND DRIED FIGS
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES
CHOCOLATE AND COCONUT PECAN TART
GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY
COQ AU ZIN
POTATO GRATIN WITH SAGE AND ONIONS
MINIATURE PUMPKIN BREADS
CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY
ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST
SWEET-POTATO-PARMESAN GRATIN
PEANUT BUTTER COOKIES
POACHED SALMON IN ASPIC
SWEET-POTATO-PECAN PIE
RANGER COOKIES
WILD RICE STUFFING WITH WILD MUSHROOMS
SWEET MAPLE CARROTS
PECAN-FIG PIE WITH BRANDIED WHIPPED CREAM
MAPLE CORN BREAD
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS
MAPLE-GLAZED TURKEY WITH DIJON GRAVY
WHOLE ROASTED YAMS WITH MAPLE-ALLSPICE BUTTER
CRANBERRY AND DRIED-CHERRY RELISH
APPLE, ROQUEFORT, AND RED LEAF LETTUCE WITH PUMPERNICKEL CROUTONS
CHESTNUT SPOON BREAD WITH FONTINA CHEESE
SWEET-POTATO PANCAKES WITH CAVIAR
SEA BASS WITH PARSLEY PUREE
TWO-POTATO SAUTE WITH BACON AND CREAM
SOUTHWESTERN SUCCOTASH
TARRAGON ROAST TURKEY WITH VERMOUTH
SWEET-POTATO AND ORANGE PUREE WITH ALMOND STREUSEL
THYME-ROASTED TURKEY WITH GINGERSNAP GRAVY
MEDLEY OF ROOT VEGETABLES WITH CIPOLINE ONIONS AND HERBS
GARLICKY MASHED POTATOES
GINGERED CRANBERRY AND KUMQUAT RELISH
BUTTERMILK CORN BREAD
HOME FRIES WITH ONIONS AND CHIVES
SOUTHERN CORN BREAD STUFFING WITH SMOKED HAM AND YAMS
ROSEMARY LAMB CHOPS WITH BREADCRUMBS
CREAM BISCUITS WITH BACON AND ROASTED ONIONS
TENNESSEE WILLIAMS'S LEMON ICEBOX PIE
GINGERBREAD SQUARES WITH HONEY-MASCARPONE CREAM
CARDAMOM-CRUSTED PORK WITH MUSHROOM SAUCE
HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING
NEW ENGLAND SAUSAGE STUFFING WITH MAPLE CORN BREAD
CORN CAKES WITH SHAGBARK HICKORY SYRUP
PEAR-GINGER STRUDEL WITH GINGER-CUSTARD SAUCE
SOUTHWEST CORN BREAD STUFFING WITH CORN AND GREEN CHILIES
PEARL ONION AND TURNIP GRATIN
PORK CHOPS WITH CRANBERRY-THYME PAN SAUCE
CHILI AND SAGE-RUBBED SALMON
MASHED YAMS IN ORANGE CUPS
SWEET-POTATO LAYER CAKE WITH ORANGE-CREAM CHEESE FROSTING
BLUE CORNMEAL BREAD
SWEET PICKLED-CRANBERRY COMPOTE
ORANGE-SPICE PUMPKIN PIE
CLASSIC DOUBLE-CRUST APPLE PIE
ORANGE CREAM MERINGUES WITH CHOCOLATE SAUCE
BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR
BREAD PUDDING WITH SPICED RUM SAUCE
ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON
GIANT CHOCOLATE CHIP COOKIES
CORN AND BACON CHOWDER
PAN-SEARED FILET MIGNON WITH CABERNET SAUCE
BAKED FLOUNDER WITH TOMATO CAPER SAUCE
PAN-SEARED SCALLOPS WITH PUMPKIN RISOTTO
RAINBOW TROUT WITH APPLE PEARLS, LEMONGRASS GREMOLATA CRUMBS, AND MOSEL RIESLING BUTTER SAUCE
NEW POTATOES WITH THREE-CHEESE FONDUE
CHICKEN SALAD WITH ROSEMARY, ALMONDS, AND GREEN ONIONS
BRUSSELS SPROUTS WITH BACON AND THYME
ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE
MARINATED LONDON BROIL WITH LEMON AND GARLIC
GINGERED APPLE SLAW
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