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cooking.nytimes.com
Cross-cut veal shanks are the cut for osso buco, a braised dish The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth But it’s the addition of orange zest and oil-cured black olives that makes this a standout
cooking.nytimes.com
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
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Get Oven Roasted Chicken Tenders Saltimbocca Recipe from Food Network
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Get Halibut Cheek Fritters with Salad and Chips Recipe from Food Network
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Get Smoked Salmon and Sugar Snap Pea Salad-in-a-Jar Recipe from Food Network
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Get Sauteed Sea Bass Fillets with Brown Butter Brussel Sprouts and Triple Mustard Vinaigrette Recipe from Food Network
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Get "Poor Man Lobster" and Shrimp Risotto with Truffle Essence Recipe from Food Network
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This pressure cooker osso buco milanese recipe cooks veal shanks with a white wine–tomato sauce filled with carrots, celery, and garlic.
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Get Fancy Fisherman's Stew Recipe from Food Network