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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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Get Nordic Breakfast Porridge Recipe from Food Network
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Get Bratwurts with Sweet-and-Sour Cabbage Recipe from Food Network
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Get Pork Chops With Apples and Garlic Smashed Potatoes Recipe from Food Network
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This sangría recipe uses white wine rather than red along with peaches, banana, orange slices, and apple.
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Slather this spicy sauce made with plums, currants, onion, vinegar, and spices on pork chops, chicken, or lamb.
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Get Pannekoeken Recipe from Food Network
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Get Lima Bean Soup with Parmesan Bacon Crisp Recipe from Food Network
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A creamy salad made with cauliflower, celery, and hard-cooked eggs looks and tastes like potato salad.