Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire ...

Exclusive: The Scot reveals why managing in Spain was one of the happiest periods of his career - despite its abrupt end ...

LifeBridge Food Pantry with the help of some local churches, businesses and friends would like to give an Easter Food Basket to our Lifebridge families this Easter. We are seeking ...

We love the ginger ale glaze on this baked ham. It's slightly sweet but tangy at the same time. There is a hint of spice from ...

Ham Brine: 1 Gallon Water 190G Kosher Salt 200G Maple Syrup 30G Pink Salt 3 Cinamon Stick 15G Mustard Seed 5-10 Garlic Cloves 10G Coriander 2 Bay Leaves 4G Allspice 4G Red Pepper Flake Starmer ...

Patricia was the assistant food editor at Southern Living and worked with the Southern ... a dish that your hungry family will enjoy for supper. We made our cobbler with ham, sweet peas, mushrooms, ...

Glaze will continue to thicken as it cools. When the ham is done roasting, remove it from the oven and take off the foil. Turn the oven up to 450˚F. The Table by Harry & David is an online ...

Arsenal must end West Ham's resistance as soon as possible at ... Don't play with your food.