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A salad made with imitation crab, peas and bacon. Great for summer barbeques.
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Turn your Thanksgiving leftovers into delicious handheld wedge pies packed with mashed potatoes, turkey, and cranberry sauce!
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I always have this for a filler with company around the holidays, fun to serve with holiday shaped crackers that are available.
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Get New England Lobster Roll Recipe from Food Network
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Get The World-Famous Maine Lobster Roll Recipe from Food Network
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In Argentina, a carbonada criolla is a beautiful beef stew served in a cooked pumpkin. Today, I had no time to fiddle with a pumpkin, and they're out of season...
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All of the comfort with none of the work.
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I didn't eat this recipe growing up, not being a Southern boy. However, I've tried and tweaked a few other recipes to come up with my preferred ingredients. For...
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.
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Get Cindy Lobster Stuffed Eggplant Recipe from Food Network