The Menu

Garlic Prime Rib
Roasted Brussel Sprouts
Macaroni and Blue Cheese with Chives
Mom's Cheesecake



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Clearing a Turnip Fog
Roast Chicken With Turnips
By MARK BITTMAN

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Cooking Tips
Culinary Quiz
Quote
UPCOMING FOOD HOLIDAYS
Funnies: The Top 8 Signs It's Time for the Chef to Retire
Houston's Veggie Burgers
Culinary Quiz Answer

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The Menu

MINI PORK RACK WITH ROASTED POTATOES AND GREEN BEANS
TRIFLE

If you have a good butcher, ask him for a rack of two pork chops, with the bones Frenched (meat trimmed from the ends of the bones) and the vertebrae removed. It's a good way to give the roast an elegant look. The secret to juicy roast pork loin is cooking it rare and allowing a long resting time.


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The Menu

ROAST RACK OF LAMB
with Herb and Bread Crumb Crust
and Pan Sauce
HORSERADISH-MUSTARD NEW POTATOES
CARROT SALAD
UNBELIEVABLE CHOCOLATE KAHLUA CAKE


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(by Jerry Wilson)

As with almost all "Christian" holidays, Easter has been secularized and commercialized. The dichotomous nature of Easter and its symbols, however, is not necessarily a modern fabrication.

The Menu

BAKED HOLIDAY HAM
with Apricot-Mustard Glaze
DILLED PEAS AND POTATOES VINAIGRETTE
ASPARAGUS WITH HAZELNUT OIL
EASTER PIE


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