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This quick and easy homemade Worcestershire sauce is made with apple cider vinegar and various spices you have in your cupboard.
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
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Arguably the most popular German sausage.
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Irish soda bread with flour, baking soda, buttermilk, and caraway seeds. Easy to make, no need for a mixer.
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Tomato, cucumber, and onion in a simple red wine vinegar and olive oil dressing is a quick and easy salad.
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A simple and traditional coleslaw made with precut cabbage, mayonnaise, and apple cider vinegar.
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Get Cabbage Rolls Recipe from Food Network
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Here's an old recipe I have used for years. Sauerkraut and pork sausage cooked slowly in a slow cooker. Yummm!
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Traditional, rich salad dressing with a tangy flavor.
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.