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This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Italian sausage, pepperoni, banana peppers, mozzarella, and pizza sauce make for great nachos.
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This is a great treat! Very different from the usual bread-machine breads! It is perfect served fresh and warm or toasted and then broiled with a little mozzarella cheese. Enjoy!
cooking.nytimes.com
The allure of beef tenderloin pulls hard When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
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The chipotle peppers give this slow cooker chili a subtle, smoky flavor.
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If you're looking for a healthy recipe that's not salad, these ground pork wraps are the answer.
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Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
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This centerpiece-worthy lamb is marinated in a pomegranate molasses, rosemary, garlic, and mint mixture. Glaze with more pomegranate molasses after roasting.
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Everything's better in spring roll form.
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A slow-cooker can be a life saver on a busy day. Simply toss slow-cooked beef and veggies with cream cheese and cooked fettuccine and dinner's on the table.