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cooking.nytimes.com
Dan Graf, a genetics major who dropped out of Rutgers, founded Baron Baking in Oakland, Calif., after working in a delicatessen The son of a Bergen County, N.J., contractor, he grew up accompanying his father to jobs on weekends Stopping for bagels was part of the ritual
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Pork chops marinate in a sweet-savory sauce and are grilled with autumn leaves in the charcoals creating smoked pork chops perfect for the fall.
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Get Soy-Da Glazed Pulled Pork Recipe from Food Network
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Ground pork formed into meatballs with minced bacon, garlic, eggs, bread crumbs, and oregano, cooked with a chipotle chili and tomato sauce.
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Get Bacon Onion Spaetzle Recipe from Food Network
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The comforting boiled German potato dumplings known as Kartoffelkloesse are Chef John's latest potato side dish obsession.
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.
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Banana, pear, and vanilla yogurt are combined in these deliciously moist muffins that are also rich in fiber because of ground flax seeds.
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Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.
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Supporting players become stars in a simple spaghettini recipe that gives onions, scallions, and garlic a chance to shine.
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Slices of roast pork tenderloin and served on slider buns with a spicy mango slaw.
cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking