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A twist on Alsatian choucroute garnie made with kielbasa, pork spareribs, and potatoes.
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This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you aren't using a whole chicken for the Stuffed Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock.
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Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing.
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Get Turkey Sandwich Recipe from Food Network
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Get Company Pot Roast Recipe from Food Network
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Replace chicken with seitan for this vegetarian take on chicken piccata. We promise it's just as delicious, and it's super quick and easy to make.
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Cabbage and kale coleslaw, with thinly sliced red onions, tossed with a tangy buttermilk caraway ranch dressing.
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Get Bison Stew Recipe from Food Network
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The hens' crackling skin and rich meat is offset are by the sweetness of the glaze and sauce.
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These hard boiled eggs pickled in a sweet brine and layered with onion rings will keep for up to 6 months refrigerated.