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Get Janette's Drunken-Pig Home-Fries Recipe from Food Network
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Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
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Korean tacos are made with spare ribs marinated in sweet, spicy, and savory flavors, slow cooked, and topped with a a fusion of condiments.
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This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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We dare you not to eat a lotta this frittata.
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An original use of ground beef, mixed with prepared pizza sauce, onion, cheddar cheese, and bell pepper. It is topped with an egg crust.
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Shrimp and Swiss cheese are stuffed into jumbo pasta shells, baked in a creamy sauce with mushrooms, and topped with Parmesan cheese for a rich-tasting, impressive main dish.
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Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.
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This unique take on a cornbread stuffing uses poppy seeds, bell peppers, and bacon for a visually-appealing side dish for your holiday meals. Add toasted pecans pieces, dried sweet cranberries, or golden raisins for a twist!
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This Chinese restaurant favorite is made with tender chunks of flank steak, onion, garlic, soy sauce, and hoisin sauce.
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Black beans and tomatoes are simmered with onions and garlic and then tossed with wilted spinach for a colorful side salad.
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A light, fluffy frozen almond mousse, studded with almonds and red and green cherries. These are really easy to make and, their flavor improves if they're made a few weeks in advance, and stored in the freezer.