Sauerkraut’s tangy bite is winning over home cooks thanks to fermentation, bold flavor, and growing interest in gut-friendly foods. The post Why Sauerkraut’s Tangy Flavor Keeps Showing Up in Modern ...

You can use a regular rolling pin, but for better shaping of individual dough rounds, consider a short, skinny one available at ethnic groceries (including Asian food stores). It's about the thickness ...

If you're aiming for good luck in 2016, start with a hearty meal of pork and sauerkraut. The south might have its black-eyed peas, but here in central Pennsylvania the preferred dish is pork and ...

My family blended New Year's traditions. My dad grew up in the South, and he likes to have black-eyed peas on the table. My mom grew up in a heavily Easter European part of Ohio, and hasn't gone a ...

Pilsners often have a malty flavor with a noticeable but not overpowering hoppiness. In this recipe, it’s used to both steam a spaghetti squash and flavor the finished casserole. Instructions: Heat ...

Heat the oven to 350°F. Season the pork loin with salt and pepper. Melt the butter in a large Dutch oven (or other oven-safe pot with lid), then brown the seasoned pork on either side over medium-high ...

Cooking sauerkraut is very simple. Unless you're going to ferment and create your own from scratch, my recommendation is that you buy the kraut in the stores that are bottled in glass and kept in the ...

Developing a taste for one food or another may depend on the context in which that food is eaten. I know several baseball buffs who consider a hot dog with sauerkraut absolutely vital at a game. And ...