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Intermediate
Gratin de poulet jardinière (du Cercles de Fermieres)
Submitted by Louise MacLaren on Thu, 08/12/2010 - 12:29Côtelettes de porc glacées au siropd'èrable (du Cercle de Fermieres)
Submitted by Louise MacLaren on Thu, 08/12/2010 - 12:17Oyster Mushrooms Rockefeller
Submitted by tdav20 on Tue, 08/10/2010 - 13:32
Vegan take on the classic
SMOKY SHRIMP AND GRITS
Submitted by Horton702 on Sun, 08/08/2010 - 15:43
Old-school Southern cooks prepare grits with an abundance of butter and cheddar. To make the dish less heavy, Grace Parisi cuts back on the cheese, drops the butter altogether and adds spinach.
Pairing Suggestion
Creamy grain-based dishes taste great with silky, full-bodied Chardonnays. Riesling Wines from Germany