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Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
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A chunky version of salsa verde.
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These floured skinless chicken thighs fried in corn oil are an easy and tasty variation on Southern fried chicken with fewer calories.
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A rich three-cheese spaghetti squash gratin recipe.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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This tasty pork and mushroom stir-fry is ready in only 35 minutes!