Among these, nostalgic beef recipes are enjoying a welcome renaissance, re-emerging from the pages of vintage cookbooks and fond ...

The star of their Reuben show is the perfectly balanced sauerkraut, which offers just the right tang without overwhelming the ...

Imagine loads of perfectly crisp bacon. Lots of garlic and onions were cooked to perfection, and slivers of cabbage were ...

Most corned beef is traditionally made with brisket, a less-expensive, tougher cut of meat coming from the lower chest area of the cow. The beef is cured or soaked in a brine made with pickling ...

The corned beef wasn’t overly salty, and the sauerkraut adds just a bit of a briny bite. We’d call it an egg-roll Reuben. The shell is a bit greasy, but carraway seeds add a flavorful touch.

The catering and pop-up shop at Brookside Village Way extends the Tennessee Jed’s experience beyond the restaurant walls, bringing those beloved flavors to events and gatherings throughout the area.

Related: The Mouth-Watering Omelets at this No-Frills Restaurant are Worth the Drive from Anywhere in West Virginia Related: The Unassuming Restaurant in West Virginia that Locals Swear has the Best ...

Meanwhile, Make the Collard Greens . In a large saucepan, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until the fat is rendered, about 5 minutes.

Add beer to skillet. Bring to a gentle boil over medium-high, and cook until carrots are tender when pierced with tip of a knife, about 20 minutes.