Amanda's Cookin' (1)
Main Course (68)
Soups & Stews (31)
Side Dish (25)
Locro, which is also made with beef, is always served as a main course, with rice.
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
This preparation is a delicious, easy alternative to grilling bluefish.
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
This is a version of the sauce Rao’s restaurant in New York now sells nationwide.
These crispy pork chops are a favorite at the Iowa State Fair.
People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side.
Smoked pork chops may be substituted for bacon chops.
While visiting Sweden we were served this traditional-style terrine.
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years.
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
Though not typically Sicilian, this dish combines many ingredients easily found on the island (and in America) into a simple and refined meal.
Hearty and satisfying this dish has the perfect combination of flavors.
This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns.
This simple recipe makes a tasty ham.
A rich and hearty stew of white beans, lamb, and vegetables.