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cooking.nytimes.com
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche — all amendments of pirog, the more general Russian word for pie Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table
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Get Spinach Salad Recipe from Food Network
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This version of Texas caviar mixes black beans and pinto beans instead of black-eyed peas with jalapeno peppers, cilantro, red onion and bell peppers. Serve with scoop-style tortilla chips to make a zesty crowd-pleasing party appetizer.
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Get Marylou's Stuffed Peppers Recipe from Food Network
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Both full-flavored elements of this dish are exquisite on their own, but prepare for a beautiful combination of flavors and textures when eating the two together.
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Get Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese Recipe from Food Network
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All the seasonings and flavors of Cincinnati-style Skyline chili can be made at home and vegetarian using lentils instead of ground beef.
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Made in an Instant Pot(R), this rich red posole features pork shoulder, hominy, and lots of spices and herbs.
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Spicy and sweet, this sensational stir fry marries marinated pork strips with a colorful medley of sweet peppers.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 4 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Had a not so good recipe my friends at Chow helped me fix and I tell you, they are good muffins now! Moist, healthy, and a little sweet surprise in the middle.