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Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

Kill your hunger with this delicious cheese spread that is perfect for sandwiches or crackers.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

If you love garlic, you will adore the scrumptious taste this tasty pasta dish has to offer!

Don't let your pork chops taste dry. Instead try this simple and tasty recipe that will make you and your family proud!

A unique and tasty turkey stuffing made with lean ground beef and dill pickles.

A big-batch venison sausage blending ground deer meat with lean pork, seasoned with black pepper, cayenne, sage, and a touch of honey for sweetness. Twelve pounds of sausage for the freezer.

This gluten-free stuffing is the perfect side dish for your Thanksgiving meal!

A simple and delicious soup that can easily be made with some help from your slow cooker.

Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.

Hamaguri Shigure-Ni, a Japanese sweet-savory clam appetizer cooked in sake, soy sauce, and sugar. Only 4 ingredients. The sauce reduces to a glossy syrup that coats each clam. Served cool.

Boneless chicken breasts baked in a bright lemonade-honey glaze with crushed sage, thyme, and dry mustard. Sweet, herby, and on the table in 30 minutes. Feeds eight with minimal effort.

Boneless chicken breasts baked in a honey-lemonade glaze with crushed sage, thyme, and dry mustard. Sweet, herby, and on the table in 40 minutes with almost no prep. A weeknight winner.

Crumbled cornbread tossed with sautéed apples, fresh sage, and toasted pecans creates this Southern-style stuffing where sweet and savory dance together inside your holiday bird.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Tourtiere, a traditional French-Canadian pork pie seasoned with sage, thyme, cloves, and dry mustard. Ground pork and mashed potato filling in a double-crust pastry.