1,922 feed recipes

Barbecued pig's feet, soul-food style: simmered tender with vinegar, onion, and pepper, then baked in barbecue sauce until sticky and falling-apart tender. A Southern classic that rewards a low-and-slow hand.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.

Crispy fried pastries shaped like elephant ears, dusted with cardamom sugar and toasted pistachios. Afghan teatime treats that puff up golden and shatter when you bite in.

German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.

Nothing goes better with a steak than a delicious pasta salad like this tasty recipe.

It's not that hard to make your own sushi, California roll style at home. Cook some rice, season and wrap up your favorite mix of textures.

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

This simple recipe actually turned out very tasty, which definitely amazed me, especially with only these a few ingredients. The cumin, fennel and sesame seeds gave the dish load of yumminess. A great summer side dish.

Hearty leek and potato soup with smoky country ham, red cabbage, and dry-toasted cumin, caraway, and fennel seeds for a rustic, deeply flavored bowl.

Not only flavourful but also healthy, these days people begin to take care of their body much better!

A spicy paste of Spanish origin that contains garlic, caraway, cumin and coriander.

Sweet gherkin pickles made the old-fashioned way with a four-day brine and gradual sugar buildup. Crisp, spiced cucumber pickles preserved with cinnamon, allspice, mustard, and clove for the pantry shelf.

Making your own granola bars is always the best. It tastes delicious and it's packed with you favorite ingredients. After I tried making my first bunch, there is no turning back to store-bought ones any more. Just made these bars a while ago, still cooling, and smells divine :-)

Betty Carter's refrigerator pickles use a no-cook cold brine of vinegar, sugar, salt, celery seed, mustard seed, and turmeric. Five days in the fridge and they're ready. Last a year in the jar.

Not only kids love these delicious energy bars, but also grown-ups can't get their hands off these goodness.