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This salmon recipe is easy to prepare. It’s also beautiful so if you need something to impress guests this dish will do it for you and keep you out of the kitchen...
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Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
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Make your own Herbes de Provence rather than paying for someone else to do it. It goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
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This is a recipe for simple slow-cooked beef short ribs with a consomme-based dipping sauce.
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Pastrami is a Romanian specialty adapted from Turkish basturma.
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This whole wheat and rye bread gains a softer texture with high-gluten flour. Both coffee and cocoa deepen the flavor as well as the color. Caraway seeds add a subtle crunch.
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Get Pickled Mushrooms Recipe from Food Network
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Classic potato salad recipe with boiled Russet potatoes, dill pickles, celery, parsley, red onion, scallions, hard boiled eggs and a mayonnaise Dijon dressing.
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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Granny Smith apples and fresh chopped sage flavor this Thanksgiving favorite.
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You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
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Oxtails, browned, slow cooked until falling off the bone tender, red wine and stock reduced until coating oxtails with syrupy glaze.