Roast Cornish Hens with Cranberry-Thyme Sauce
Wednesday, February 18th, 2009
Continuing with the red theme of the Valentine’s Day dinner I served last Saturday, I chose this recipe for the main course. It’s based on a highly rated recipe from epicurious.com with several modifications. Instead of cutting the hens in half, I left them whole. It takes a little longer to cook, but I [...]







