Delicious Days (1)
Jenn Cuisine (1)
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
This rustic version of ragù calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth.
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
These Croatian sausages are skinless and spicy.
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
These sweet and sticky pork chops go well with mashed potatoes.
This hearty dish of sausage and grits is stick to the ribs good.
Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca.
This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork.
These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat.
This is a Kentuckian version of the Thanksgiving staple.
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
In the Philippines, the most common main ingredients of adobo, the national dish, are pork or chicken or both, braised in seasoned vinegar.
Here's a tasty way to prepare fresh fish with a Southern twang.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
This is a German take on coq au vin.
In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham.