We've created a Pan-Asian version of the classic breakfast sandwich by combining lop chong sausage with nutty rice cakes and the ever-essential fried eggs.
These cranberry-oatmeal bar cookies strike a nice flavor balance: not too sweet and not too tart. Be sure to zest the orange before you squeeze the juice.
These are authentic Russian piroshki filled with ground beef and onion, seasoned with dill weed and deep fried. You could also add a little cheese in the filling as you are making them. They also may be baked.
