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cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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Yes, guilt-free fried chicken is possible.
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.
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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.
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This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
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This is a sure-fired winner with any beef lover. It takes a little while to prepare, so be patient, but trust me, you will love this. The recipe yields the most tender and flavorful meat imaginable, and also has great eye appeal.
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Chicken, tomatoes, cream cheese, and Parmesan cheese are baked in avocados halves in this quick, easy, and delicious recipe.
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Taco 'bout a healthy dinner!
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Get Stuffed Bell Peppers Recipe from Food Network