Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
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