The Regent's Recipes
Red Cabbage, Cranberry and Apple Slaw
Roasted Brussels Sprouts with Mustard and Bacon
Scallop Tartare
Foie Gras au Torchon (2)
Cream of Green Vegetable Soup
Maple-Balsamic Dressing
Classic Salmon Tartare
Lentil Cassoulet
Slow Cooker Scalloped Potatoes
Traditional Apple-Sausage Stuffing
