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Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
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Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Get The Wild Plum Cafe's Oxtail Soup Recipe from Food Network
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This meatloaf recipe from Matt and Ted Lee is a mixture of beef, sausage, and dill pickle relish and is completed with a spicy ketchup glaze.
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Get Meatloaf Recipe from Food Network
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This recipe is by Bryan Miller and takes 3 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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OFOE (open faced, over easy)... One of my favorites... So good you might have to have wine with breakfast. If it's a nice morning and you have a comfortable setting...
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Get Devilish Chili-Cheese Dogs Recipe from Food Network
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This filling, flavorful dish has everything we could ask for in a single skillet.