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cooking.nytimes.com
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche — all amendments of pirog, the more general Russian word for pie Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table
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Get Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese Recipe from Food Network
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Get Chorizo Sliders with Spicy Avocado Spread Recipe from Food Network
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Made in an Instant Pot(R), this rich red posole features pork shoulder, hominy, and lots of spices and herbs.
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Get Spiced Beef Brisket with Smokey BBQ Sauce (Texas) Recipe from Food Network
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Get Chunky Eggplant Bruschetta Recipe from Food Network
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Chicken stew with loads of onion, garlic, and mushrooms is a hearty and warming meal for cold evenings.
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Get Victor's 1959 Cafe - Picadillo and Creole Sauce Recipe from Food Network