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cooking.nytimes.com
Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
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Get Roasted Vegetable Quinoa Salad Recipe from Food Network
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Get Classic Apple Pie Recipe from Food Network
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Get Super Apple Pie Recipe from Food Network
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Get Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing Recipe from Food Network
cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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These moist and fluffy vegan chocolate cupcakes are enhanced by the matcha icing that tops them and the natural green color makes them perfect for Halloween.
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Get Mangalitsa Brat Burger Recipe from Food Network
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Get Beer-Brined Barbecue Chicken Recipe from Food Network
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Get Grilled Steak and Eggs with Beer and Molasses Recipe from Food Network