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These patties come to us via Taste of Home.

Considered a delicacy in French cuisine, Foie Gras is prized for its smooth texture.

This is a beet soup that is simpler than your traditional Borscht.

This recipe comes from Good Salads and Salad Dressings, published in 1948.

A sheep in its first year is called a lamb, while a juvenile would be a hogget.

This delicate white wine sauce is perfect for pairing with poached fish.

This sauce comes from the “New England” section of Betty Crocker’s Dinner for Two Cook Book.

Lima beans thrive in warmer climates, and they're packed with B vitamins.

A classic appetizer, these bite-sized treats feature crispy bacon wrapped around a flavorful bread mixture.

This recipe comes from the “Poland” section of A World of Good Eating, published in 1951.