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Thin, thin cucumbers are doused with sugar, water, vinegar, celery seed and onion, and chilled for an hour or so. Great as a salad or as open face sandwiches on pumpernickel bread.
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Myrtle lends a slight bitterness and a citrus note to the veal in this recipe.
Ingredients: onion, carrot, celery, veal, fat, sugar
cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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Dried split peas and smoked sausages are combined in this slow cooker soup with carrots, potatoes, oregano and garlic powder. Allow 5 hours cooking time.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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Get Cin Chili Stuffed Poblano Peppers Recipe from Food Network
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Tuna salad is tossed with shoestring potatoes for a delightful crunch.
cooking.nytimes.com
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
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This is my great-great grandmother's Solvak Easter bread recipe. From Mrs. Anna Haschak. Appeared in the Sacred Heart Byzantine Catholic Church Cookbook in Livonia...
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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.