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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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I came up with this recipe to accomodate several dietary restrictions suffered by a few friends. You can vary the ingredients from the substitutes to the usual...
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A sweet rhubarb filling is poured into a simple homemade crust and baked with a lovely meringue until golden.
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This is a traditional Finnish rhubarb pudding with berries added for sweetness. My kids big favorite! This can be served with whipped cream on top or vanilla ice cream on the side.
Ingredients: rhubarb, sugar, water, cornstarch
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These are soft and chewy cookies, and they make a super snack!
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Thalia's Frittata Recipe from Food Network
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A composed appetizer with a black-bean-cake base, a smear of lime-y avocado mash, and a topping of pork carnitas and cilantro.