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This recipe is traditionally served with German sausages.
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This savory pie is filled with an Irish stout gravy, loaded with steak, and baked between two flaky pie crusts.
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Browned pineapple and Jamaican jerk seasoning add a sweet and sassy flavor to these chicken fajitas.
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Smoky sausage and chicken make this super fast pasta a substantial dinner.
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A zesty variation on boring old chicken breasts. A great way to please someone who loves spicy food without going to a whole lot of trouble.
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These ham, egg and cheese bites are perfect for breakfast on the go.
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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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A creamy potato salad chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion.
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Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.
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