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Salmon patties coated in cornmeal are fried into a crispy appetizer that is ready in about 30 minutes.
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This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Anadama Bread Recipe from Food Network
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Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork But ours, first published in December 1953 and later in the Food News Department’s booklet “Encore for the Roast,” was devised as a way to use up leftover pork loin You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork
Ingredients: ham, salt, cornmeal, pork, onion, black pepper, sage
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This savory bread is made easy with a shortcut using cornbread mix with creamed corn. Jalapeno peppers and Monterey Jack cheese give this tasty bread an unmistakable South-of-the-Border flair.
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Everything is fair game at breakfast — and long has been, of course — but to most Americans it doesn’t seem appropriate to start making what amounts to dinner at 7 in the morning This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.
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Molasses and cornmeal distinguish this dark, sweet New England-style classic.
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Get Tomato, Caramelized Onion, and Stilton Pizza Recipe from Food Network
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Get Galette Dough Recipe from Food Network
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Get Jalapeno Hushpuppies Recipe from Food Network
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time, you can!