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This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!
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Brussels sprouts are sauteed in bacon drippings with a handful of caraway seeds, and then tossed with fresh spinach and vinaigrette. Serve topped with crumbled bacon.
cooking.nytimes.com
Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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This is one of the best biscotti I've ever had. They have a subtle but distinct anise flavor and a crisp but not tooth breaking texture.
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An excellent variation of the traditional raspberry vinaigrette.
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This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won't be any left over!
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You will never want applesauce again after trying Chef John's delicious recipe for DIY spiced apple chutney, the perfect side at your holiday meal.
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Get Brined Pork Chops with Soft Parmigiano Polenta Recipe from Food Network
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Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies It’s welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal
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Don't settle for ordinary ham and cheese sandwiches when you can make something deliciously different. The horseradish mustard dressing perfectly compliments the ham.
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Banana, pineapple, and coconut milk are blended together creating a hearty pina colada smoothie for an on-the-go breakfast.
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A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.