Jan. 4—Before the holiday season, Nancy Harmon Jenkins, a wonderful cookbook writer who lives mostly in Maine and visits Italy often, talked about the French-Canadian tourtiere. I made it a few times ...
Every year, the Bates kitchen makes about 125 holiday tourtières to freeze and sell at cost – $12 for a 9-inch meat pie this year – to faculty, staff and students. It’s a cherished campus tradition ...
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