Recipes and Tips from a New England Cook
This Gorgonzola and Horseradish Potato Salad makes an excellent side for grill meats, barbecue and of course roast beef sandwiches. Keep it in mind for your upcoming tailgate party. Gorgonzola and Horseradish Potato Salad Recipe Ingredients: 1 – 1 1/2 lbs. potatoes (all purpose or red bliss) 1/3 c. Mayonnaise 2 tbs. low-fat buttermilk 1 [...]
Barley is an earthy nutty grain, which pairs well with mushrooms. While most Americans are accustomed to eating barley in soups, it is rarely served as a dish in itself. I admit I don’t cook it all that often, but it does make for a nice change from the typical grains served at dinner. This [...]
A savory dressing, which features the simple flavors of bacon, onion and sun-dried tomato. Goes well with turkey, chicken, pork or vegetable main dishes. Bacon, Onion and Sun-Dried Tomato Stuffing Recipe Ingredients: 16 oz. loaf of Italian bread (cut into 1″ or smaller cubes) 8 slices of bacon (diced small) 1 cup onion (minced) 1 cup sun-dried [...]
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