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Creamy Soft Polenta with Meat Ragu

I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the...

by Rick Tramonto

Comments (2)

May Perry’s Five Finger Corn Bread

Corn bread is traditionally served with pure cane syrup at the end of the meal.  It can be reheated and served with breakfast the next mo...

by Christopher Idone


Tomato Rice Pilaf 

Preheat the oven to 350°. Melt the butter in an ovenproof skillet and sauté the onions until wilted. Add the rice and stir. Add the stock...

by Christopher Idone


Corn Sticks

Preheat the oven to 400°. In a large bowl, mix together the dry ingredients. Stir in the buttermilk, butter, and eggs. Generously great...

by Christopher Idone

Comment (1)

Hush Puppies

Sift the dry ingredients into a mixing bowl. Add the beaten egg and enough of the milk to make a light paste. Add the jalapeno pepper, ...

by Christopher Idone


Sweet Potato and Sage Gratin

Look no further for an out-of-the-ordinary sweet potato dish for holiday entertaining

by Victoria Blashford-Snell and Brigitte Hafner

Comments (2)

Potato and Parmesan Cakes

These little cakes make a nice change from mashed potatoes.

by Victoria Blashford-Snell and Brigitte Hafner


Potato Pancakes

What could be simpler than latkes, traditionally served with sour cream, apple sauce, or both.

by Victoria Blashford-Snell and Brigitte Hafner

Comments (2)


When tossed with cheese and eggs, spaetzle, a homemade noodle from Switzerland, makes a delicious one-pot meal.

by Victoria Blashford-Snell and Brigitte Hafner


Cornish Saffron Buns

Saffron gives these fruit buns a light golden color and a subtle spicy flavor. Good with butter.

by Victoria Blashford-Snell and Brigitte Hafner


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