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Coq Au Vin
by Chef Damian Sansonetti
Damian's heart warming coq au vin is perfect for the chilly winter season!
Haemul Pajun (Seafood Pancake)
by Sung Jun Oh
Wheat flour pancake with egg, crab meat, shrimp, squid, mushroom, carrot, onion, green onion and bell pepper. Served at Sung's Korean Bistro in Cincinatti!
Shepherd's Pie with Braised Lamb
by Chef Andy Farrell
Shepherd's pie is the quintessential peasant food and pub icon. At Bridgid's we use slowly braised leg of lamb in place of the traditional American use of ground beef. Lamb brings a bold gamey flavor to the dish and a beautiful richness.
SOD Scones (Sundried Tomatoes, Onion and Dill)
by Alex Jamieson
A recipe from Chef Alex Jamieson's book, Living Vegan for Dummies.
Spaetzle
by Christopher Eugster
This is an easily made traditional Swiss noodle. It's my Father's original recipe from Switzerland and it's quite good and extremely versatile.
