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Poultry

Black & White Garlic Chicken

Inspired by the classic 40 Clove Chicken, this amazing slow-cooked casserole of falling-off-the-bone, garlic-scented chicken is worth the wait. Yes, we actually used 40 cloves of garlic in this dish – 20 cloves of regular, every day fresh garlic and 20 of the startlingly ebony-colored black garlic. In case you’re unfamiliar with the stuff, black garlic is not a new strain of garlic; it’s created by fermenting whole heads of normal garlic in a carefully controlled environment of heat and …

Pig Fingers in ramekins
Appetizers Meat Sauces & Condiments

“Pig Fingers” with Two Sweet & Spicy Glazes

“Pig Fingers” is a deliciously old-fashioned dish that has been around in some form since forever, apparently. While you may find various other versions online, this one is an original, an old farmhouse classic, dating back to that long ago time before the internet was invented. The following recipe was faithfully copied from a yellowed, handwritten index card that has been carefully kept in an decoupaged wooden recipe box for over 30 years. It was given to us back in the 1970s by the daughter …

Pear Maple Syrup Pie
Breads & Baked Goods Desserts

As American As… Pear Pie?

“As American as Mom’s _______ pie.” Most people would automatically fill that space with the word “apple.” There’s certainly nothing wrong with apple pie (it’s one of our favorites), but the word “pear” would be just as correct. Domesticated apples may have been cultivated in America first (the first apple orchard on the North American continent was planted in Boston by a certain Reverend William Blaxton in 1625), but if pears weren’t there at the very start, there is no doubt that they …