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cooking.nytimes.com
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche — all amendments of pirog, the more general Russian word for pie Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table
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Get Spaghetti with Garlic Mussels in Black Olive Sauce Recipe from Food Network
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At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
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Get Heavenly Creme Filled Cupcakes Recipe from Food Network
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Get Fish Taco Recipe from Food Network
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It ain't easy bein' cheesy (unless we're talking about these scalloped potatoes)...
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Nothing says Southern hospitality better than this scrumptious pie.
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Get Sesame Cannoli with Ginger Recipe from Food Network
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Get The Ultimate Lasagna Recipe from Food Network
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Get Cheddar Onion Bangers and Mash with Guinness Essence Recipe from Food Network
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This Indian-style mousse with rose water and cardamom is a cinch to prepare and tastes light as air!
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.