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cooking.nytimes.com
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
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Get Jill's Basic Potato Tart Recipe from Food Network
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Get Japanese Beef and Vegetables: Sukiyaki Recipe from Food Network
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Get Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni Pec) Recipe from Food Network
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Get Hot Dogs a la Rose Recipe from Food Network
cooking.nytimes.com
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
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This hearty alternative to pasta uses roasted spaghetti squash as 'noodles' and tops them goat cheese and sauteed asparagus.
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Get Wolf fish and Littleneck Clams in Almond-Tomato Sauce Recipe from Food Network
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Get Stuffed Squid: Kalamarakia Yemista Recipe from Food Network
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Beef chuck is slowly stewed with onion, garlic, tomato paste and sweet Hungarian paprika for a tender, mildly spicy comforting dish.
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Beef brisket is rubbed with spices, doused with Irish stout beer, covered, and baked at a low temperature for 8 hours creating a steamed and tender brisket perfect for St. Patrick's day.
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Chicken and basil are cooked into a delicious Thai meal.