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"Stuffed chicken for 6"

Ingredients: spices, olive oil, onions...

"From Ruth Van Waerebeek’s “Everybody Eats Well in Belgian Cookbook.” She uses it as the stuffing in her Christmas Turkey recipe, which I use on Thanksgiving. The stuffing takes a fair amount of prep (and those porcini mushrooms can be hard to find and expensive; I've started skipping them), but people absolutely love it. It's got a rich, complex..."

Ingredients: cognac, fresh ground black pepper...

"From Ruth van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth call this "My Mother's Meatloaf." She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked."

Ingredients: cognac, fresh ground black pepper...

"This is so yummy, not to mention pretty! Adapted from Better Homes & Gardens magazine. A European recipe(English and French), also much enjoyed in the Northeast!"

Ingredients: mesclun, Dijon mustard, eggs...

"White asparagus with a shrimp mouseline.
Asparagus are divided into classes depending on the thickness and beauty.
In terms of thickness, the AA-size (20-28 mm) considered optimal, but also the A (16-20 mm), B (12-16 mm) and AAA (> 28 mm) sizes, if the asparagus more beautiful is the highest grade counted.
To be superior in quality..."

Ingredients: chives, cream, brioche bread...

"These lovely little dinner or breakfast rolls are found everywhere in Belgium, and in most parts of France too. The last time I had them was a cosy Bed and Breakfast in Bruges, where they were served warm with fresh butter and boiled eggs for breakfast. They can vary in what type of flour is used, but they must always have the distinctive split, due..."

Ingredients: dried onions, olive oil...