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An old-fashioned gelatin mold with orange Jell-O, grated carrots, and crushed pineapple, made creamy with cream cheese and mayonnaise whisked in. Delicious!
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This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati The dish, a nod to her grandparents’ German heritage, makes regular appearances on her family’s Thanksgiving table, but can be served year round It’s best prepared a day or two ahead, and also freezes well — a real boon if you’re planning a big meal
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A classic egg salad sandwich topped with crispy bacon and served on rich brioche.
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Get Red Cabbage Slaw Recipe from Food Network
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Sauteed kale with apples and onion is a quick and easy side dish that adds a nice green color to any dinner plate.
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This recipe for baby back ribs marinates them overnight in brown sugar, spices, and lemon zest, then bakes them in the oven.
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This recipe is by Molly O'Neill 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 classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable
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Get Quick and Easy Pickles Recipe from Food Network
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At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.
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Get Baked Apples with Rum and Cinnamon Recipe from Food Network
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Get Red, White and Blueberry Coleslaw Recipe from Food Network