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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cretons are a pork spread that is a staple in Quebec and not much heard about in the rest of Canada. I've heard it called "gorton" or "corton" among French...
Ingredients: bacon, pork, poultry, onion, cloves, bay leaves
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Ingredients: syrup, limes, mint leaves, white rum, ice
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Effervescent champagne sorbet is spooned atop a fresh berry medley for an impressive and delicious dessert.
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