Seattle-based soul singer Grace Love was born in the South, and learned to cook watching her parents in the kitchen. This satisfying dish was created using pantry staples. She calls it smothered because...
Author: Leslie Kelly
This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using hard-boiled eggs. Some recipes call for mayonnaise,...
Author: Buckwheat Queen
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett
A classic, simple beef stew recipe that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread.
Author: Martha Schrenk
I love meatballs and pizza, so I figured why not combine the two! I hope you enjoy this pizza as much as my family does!
Author: missrochester
Great flavor and quick for busy people, everyone will love it.
Author: yevette
I was taught to make this by my dear friends Terri and Guadalupe Becerra. This makes excellent tacos, burritos, enchiladas, tortas and simply served on a plate with veggies and taters!
Author: Cathy Smith
My kids love these and so does my husband. It can be made with any ground meat and I serve it with sweet and sour sauce.
Author: CupcakeSparkles11
Everyone in the Test Kitchen fell in love with these mock Swedish meatballs. Using frozen, ready-made meatballs cuts down on prep work. After simmering in the slow cooker they absorb flavors from the delicious...
Author: Rachel L.
Author: Jeff Carciello
Author: Ruth Cousineau
I love blackened anything and this is a great one. From Miss Ruby's Southern Creole & Cajun Cuisine.
Author: Vicki Butts (lazyme)
What makes this liver so special is that it is deep fried until very dark and crisp.
Author: Dee Anthony
This may sound odd, but tripe, when properly prepared, is an amazing thing! With the milk bath, and the harsh heat of frying, it loses quite a bit of its intimidating harsh flavor. This is a fun appetizer...
Author: wsf
Middle Eastern bamia (okra) stew. Healthy and delicious! Serve over white rice.
Author: MaloryB
Author: Betty Wason
I found this on an A-1 Steak Sauce bottle about 20 years ago. It called for 8 oz can of stewed tomatoes mixed with remaining A-1 Steak sauce to be put on top but I omit this and just add all of the A-1...
Author: Gerri Frank
Author: James Beard
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Author: Alexis Touchet
Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining...
A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin are all good steaks for this simple marinade. Serve with a dollop of garlic butter, if desired.
Author: Barb
This recipe has been used and loved for many years in my family. The meat comes out so very tender! My husband, who a real hearty meat & potatoes man absolutely loves this. This makes its own gravy to...
Author: Ruthann Cook
Author: Rose Hammick
An easy way to make a delicious restaurant quality filet mignon steak with just a few simple make-ahead ingredients. No grill required! The butter can made several days ahead with the excess kept for future...
Author: MYSTICL
Author: James McNair
This is a Malaysian version of beef stew, which can be served with rice or bread. This recipe is also suitable for the slow cooker.
Author: shakiraayden