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Showing only recipes by “Anne Bramley.”

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4505
maple-apple-tartlets

Maple Apple Tartlets

These tartlets are the ideal quick and easy end to an autumn meal. The key to perfection is making sure to keep the puff pastry cold. If...

Comments (3)
4506
pork-chops-with-apples-and-brandy

Pork Chops with Apples and Brandy

Pork and apples are a classic autumn pairing, the kind of dish that everyone has some version of in their home cooking repertoire. Perha...

4507
chicken-breasts-with-pumpkin-seed-filling-and-butternut-sauce

Chicken Breasts with Pumpkin Seed Filling and Butter...

It’s true that I’ve railed against the blandness of chicken breasts before. But sometimes they do have their place. Teamed with jalapeño...

Comment (1)
4508
honey-ginger-carrot-and-parsnip-latkes-with-creme-fraiche

Honey-Ginger Carrot and Parsnip Latkes with Creme Fr...

In the tradition of reviving the old as new, these latkes trade in the old New World tuber—the potato—for the new Old World tuber—the pa...

4509
renaissance-winter-greens-tart

Renaissance Winter Greens Tart

This tart draws on the recipes from early English cookbooks in which dried fruits often adorned savory dishes. To this day, sweet raisin...

4512
cornmeal-catfish-bites

Cornmeal Catfish Bites

It just wouldn’t be a big ol’ celebration of southern food ways without some catfish, buttermilk, and cornmeal. This recipe gives you al...

4513
parsnip-souffles

Parsnip Souffles

Try this blending of rustic good taste with haute cuisine technique.

4515
rustic-winter-stew

Rustic Winter Stew

In the depths of winter, sauerkraut is the best “in season” vegetable going, and pairing it with pork is an Eastern European classic. Ev...

Comments (2)
4511
citrus-bacon-brussels-sprouts

Citrus Bacon Brussels Sprouts

Fry the bacon over medium heat until barely crisp. Using kitchen scissors, snip the bacon into ¼-inch pieces. Pour off all but 2 teaspoo...

4514
potatoes-and-turnips-with-bacon-and-cream

Potatoes and Turnips with Bacon and Cream

Otherwise known as tatties and neeps, potatoes and turnips are standard fare on Burns’ Night.

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