There are pork noodles and then there are truly slurp-worthy pork noodles. You know the sort I mean: sauce and oil slicked ...

Lexington Burger Week returns July 7-13, featuring $7 burgers from more than 45 participating local restaurants. Customers ...

1. In a large bowl, combine cabbages, carrot, green onions, jalapeno and cilantro. 2. In a separate bowl, whisk together mayo ...

While the pulled pork might be the headliner that draws crowds from across Missouri, the supporting cast on Tater Patch’s menu ensures that everyone finds something to love. As the name suggests, ...

Get ready for a flavor explosion that fuses classic American smash burgers with the vibrant, tangy, and spicy notes of a ...

There’s something magical about stumbling upon a restaurant that doesn’t need flashy signs or social media campaigns because the food speaks volumes louder than any advertisement ever could – Tater ...

Using hands, mix to combine. Using 1/4 cup mixture at a time, roll into 8 balls. Flatten slightly. Place patties on a plate. Cover and refrigerate for 30 minutes, if time permits. 2.

Let it sit at room temperature for 2 hours. In a small bowl, mix the dipping sauce ingredients. After the pork has marinated, divide the mixture into 12 slightly flattened meatballs.

Hey Y’all! In today’s video, I'm sharing how to make my Beef Breakfast Sausage Patties. These are a great pork-free alternative. You can find this recipe & the macros over on my blog (link above).

Mix all of the sausage ingredients together using clean hands. Once it’s fully combined, divide the mixture into four equal portions and shape them into patties. Each patty should be about 3½ inches ...

Add the sausage, garlic, cumin, paprika, cayenne and 1 teaspoon of salt to the lamb and mix well. Form the meat into 16 balls and gently press into patties. Light a grill or preheat a grill pan.

1 stick lemongrass, white part only, finely chopped 3 makrut lime leaves, stems removed, finely chopped 2 garlic cloves, finely chopped 3 spring onions, finely chopped (dark green ends reserved ...