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In October 2008 her third book, Leon: Ingredients & Recipes (Conran Octopus); Giles Coren of The Times said it was "Without doubt, the coolest food book I have ever seen." McEvedy was the Chef in Residence at The Guardian starting 2007. However, her last article there was printed in February 2015.
Recipe courtesy of Bought, Borrowed, Stolen by Allegra McEvedy/Conran Octopus, 2011. Related articles. AOL. The 15 best subscription gifts of 2024. AOL.
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How To Make My Cheesy Baked Taco Skillet. To make 4 to 6 servings, you’ll need: 1 pound ground sirloin or 90% lean ground beef. 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
Simply Recipes / Nick Evans. How To Make My New Year’s Eve Hot Crab Dip. To make four servings, you’ll need: Nonstick cooking spray or softened butter. 8 ounces cream cheese, softened.
With chef Allegra McEvedy. 20 May 2008 The Supersizers Go...Restoration: Exploring the diet of the Restoration period in the 17th century. Aided by chef Allegra McEvedy . Hosted at Ham House. 27 May 2008 The Supersizers Go...Victorian: Diet of the Victorian era in the late 19th century. Aided by chef Sophie Grigson. 3 June 2008 The Supersizers ...
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