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cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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A crunchy broccoli salad recipe with bacon, Parmesan, dried cranberries, and citrus dressing.
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This easy potato salad is studded with cheese, bacon, and onions and dressed with a creamy ranch dip.
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
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Shrimp marinated in teriyaki sauce are wrapped in bacon and broiled until crisp.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a sure favorite with children and so easy to make!
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A candy like cookie made in a skillet.
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This savory pancake filled with cabbage, bacon, sausage, and shrimp is a well-known Japanese dish, okonomiyaki, that's easy to customize.
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Get Loaded Baked Potato Tots Recipe from Food Network