Ground venison and rice go Mediterranean in this dolma recipe. Dolma are similar to ... Remove from heat and set aside to ...

I urge you to make these stuffed, rolled savoy cabbage leaves in celebration of their mouthwatering beauty. They may be ...

While that’s cooking, broil a 2 pound loin or t-bone steak. Season it with salt, cayenne pepper and butter. When it’s done, ...

Dolma, a staple in Azerbaijani cuisine, showcases rich flavors through its variations. Traditionally wrapping grape leaves ...

Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...

Once steamed they turned a beautiful deep green colour and dolma popped into my mind. They’re traditionally made with grape leaves stuffed with a rice or meat filling, and quite small.

For roasting, choose meat that's still on the bone - it has more flavour and is less prone to drying out during cooking. Likewise the best roasting joints are usually ones that aren't too lean.

Cows "take the most land to grow and feed," he says. If you're a meat lover, these tips and recipes can help you dial back your meat intake — and explore new flavors you might really enjoy ...

The USDA has simplified nutrition guidelines with its "MyPlate" campaign. MyPlate replaces the older Food Pyramid. Considering that salt is an ingredient in just about every type of processed food ...

That's probably because minced cow meat is so much cheaper than whole cuts and many cooks love its versatility which allows for use in a wide range of recipes. So if you've stockpiled this beloved ...

She took grandma’s recipe all the way to the bank with her Spiced Pot Roast with Prunes. You’ll need: 4 pounds of round bone roast beef Flour Salt Water Oil, cooking spray or shortening ...