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A healthy warm German potato and cucumber salad with fresh dill.
cooking.nytimes.com
While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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Meaty beef shortribs simmer for hours until tender. A quick blast on a hot grill (or under a broiler) gives them a deliciously smoky flavor.
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Get Salted Caramel-Apple Strudel Recipe from Food Network
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This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mom's Waldorf Salad Recipe from Food Network
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This recipe for kale-apple coleslaw with poppy seed dressing replaces the cabbage in traditional coleslaw with kale and apples.
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A great way to prepare the humble cabbage. Be careful, the red color of the cabbage can stain countertops.
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Get Molasses Coffee Marinated Pork Chops Recipe from Food Network
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Get Quail with Roasted Strawberry Chutney Recipe from Food Network
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This sauce offers a whammy of fruit flavor from cherries and cherry preserves. It goes well on grilled chicken, duck, ham or pork.
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Get Glazed Chicken with Dried Fruit and Parsnips Recipe from Food Network