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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Beef brisket is marinated overnight in liquid smoke, Worcestershire, garlic salt and celery seed and slowly cooked for a tender, tangy meal.
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Meatloaf baked in muffin cups and topped with mashed potatoes, also known as meatloaf cupcakes with mashed potato icing, are kid-approved.
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A combination of ground beef, onion, green pepper, and Cheddar cheese baked in a loaf.
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Get Steak Hand Pie Recipe from Food Network
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Beef franks, chili and beans, tortillas and Cheddar cheese form the layers of this deceptively simple and unnusual casserole.
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Get Lamb Osso Bucco with Rustic Lamb Demi-glace Recipe from Food Network
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Ground beef, onion and potatoes simmered in beefy broth.
Ingredients: beef, onion, potatoes, beef bouillon
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Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
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A creamy spread with salmon and cream cheese. You can add pecans for a twist.
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Poached fresh cod and smoked cod are cooked in this cream based soup with potatoes, parsnips, fresh thyme and lemon. Serve garnished with chopped chives.
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Whole peppercorns and bay leaves give their distinctive flavors to this simple but delicious chicken soup recipe. A leftover chicken, a couple of carrots and potatoes, some green beans, and an onion are all you need. Serve with fresh rye bread.