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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
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This tender and juicy slow cooked pork tenderloin is healthier than the original - fresh onion replaces the saltier dry onion soup mix.
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Get Fruit Cocktail, Sangria Style Recipe from Food Network
Ingredients: red wine, cloves, sugar, cinnamon, pear, orange
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These red and yellow Jell-O® shots inspired by the French 75 cocktail are an easy make-ahead treat for your Game Day party.
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Pork Belly with Warm Potatoes and a Celery Radish Salad Recipe from Food Network
cooking.nytimes.com
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
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Chow mein noodles are stir-fried with chicken and vegetables in a soy sauce-based marinade in this Cantonese chow mein recipe.
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Get Crispy Cheese Curd Risotto Cake Recipe from Food Network
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Get Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil Recipe from Food Network
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A simple blend of just a few delicious ingredients, this dish delivers serious flavor. It makes a great presentation when you use unusual varieties of eggplant...