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cooking.nytimes.com
Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
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Simply seasoned ribs are boiled, then oven baked in the barbeque sauce of your choice for easy BBQ ribs.
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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Pork shoulder is marinated with plenty of garlic, olive oil, and vinegar and roasted until tender in this Puerto Rican-style pernil recipe.
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Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
cooking.nytimes.com
What does mofongo mean to Puerto Rico Well, what do biscuits mean to the South, or green chiles to the people of New Mexico Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes the island’s soul food
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This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.
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This slow cooker recipe delivers a hearty dish of hamburger, bacon, and beans in a thick and sweet sauce.
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Sandwiches with Southern charm.
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Get Poutine De Yucca Recipe from Food Network
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.