CHICKEN ROULADE WITH SPINACH
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.”
BIG BLEND RADIO INTERVIEW: This episo
CHICKEN LEGS IN WHITE WINE & FIGS
Recipe is by Ruth Milstein, with drink pairing tips by Howard Milstein
Makes 6-8 servings.
We may think that figs and thyme are a somewhat strange combinat
RACK OF LAMB ON A BED OF MASHED POTATOES & TURNIP
Here’s an unconventional and simple way of making a delicious lamb dish. By combining the turnip with potato, you get supreme delicacy and richn
SWEET ORANGE-COCONUT GLAZED CHICKEN
Recipe by Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.” Wine pairing tips by Howa
PEANUT-BEEF PAD THAI
By Jessica Formicola, as featured in her cookbook “Beef It Up! 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More,” published by Storey Publishing
CHICKEN AND AVOCADO SALAD
By Ruth Milstein, author of “Cooking with Love: Ventures into the New Israeli Cuisine.”
Ruth Milstein discusses family cooking and how to make her Chicken & Avocado
OVEN ROASTED BACK RIBS
Listen to the Big Blend Radio interview with 5-Star Chef Ivan Flowers, who explains how to cook his oven roasted back ribs recipe, as featured below.
Oven Roasted Back
BRAISED ALBERTA BEEF SHORT RIBS
Simmered in Okanagan Valley Merlot and served with horseradish mashed potatoes, this dish is served on Canada’s Rocky Mountaineer. Read Nancy Mueller’s travel arti
RECIPES FOR TURKEY LEFTOVERS
Going beyond the day-after turkey sandwich, Chef Jeremy Manley shares his Turkey Stock and Turkey Chowder recipes that are just perfect for using up the turkey left
CHIANG RAI FRIED CHICKEN
GAI TOD NAENG NOI – Serves 2 to 4
Reprinted from “NIGHT + MARKET: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends” by Kris Yenbamroong wi
