i call this the 10 lb. lasagna because the ingredients total about 10 lbs. i have been practicing my lasagna recipe for years and this is what i have finally come up with. note: this lasagna can be made the day before and baked the next day. or you
creamy-tasting shortcut meatless chili. makes a very filling meal for two, could easily be doubled. if you're a vegetarian, i'm sure there are veggie chili beans out there, or you could probably just sub a can of pintos with some extra spices.
trust a swede with your corned beef? today, everyone is irish! i prefer using a corned round...less fat, it slices nicer and isn't stringy. if you brine your own meat, i've been told even a tri tip roast works well, a popular cut of beef in the west. t
this is the signature dish at new york city restaurant aquagrill. it is served with hummus and salad in a lemon coriander vinaigrette. you may have some crust mixture left over; freeze extra to use later, or try it on chicken. this recipe is also koshe
baked salami ii because there's another baked salami on here but the ingredients are totally different from this one. i haven't tried this yet, i'm putting it here so i can throw this newspaper away! from the chicago tribune.
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