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Black-eyed peas and collard greens are traditional foods to eat on New Year's Day for luck and money, and both are found in this hearty soup.
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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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Meaty beef shortribs simmer for hours until tender. A quick blast on a hot grill (or under a broiler) gives them a deliciously smoky flavor.
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Get Quail with Roasted Strawberry Chutney Recipe from Food Network
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This sauce offers a whammy of fruit flavor from cherries and cherry preserves. It goes well on grilled chicken, duck, ham or pork.
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Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.
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This mayo-free potato salad combines new potatoes with gorgonzola, walnuts, and other fresh ingredients.
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Get Lemon, Pear, Poppy Seed Breakfast Tarts Recipe from Food Network
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This refreshing summer salad with apples, pears, cheese, and nuts is tossed with a zippy poppy seed dressing.
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This quick salad is a great way to use up leftover chicken. With a bit of curry, sweet fruit, and crunchy pecan, your next party is sure to be a hit.
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Barley and wild rice are cooked with apples and onions for a warm and well-seasoned accompaniment to roasted turkey.