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cooking.nytimes.com
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest And if you don’t want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Best chili concoction this side of the Rio Grande! Not for the faint of heart.
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Farro, an ancient grain from the wheat family, holds it shape nicely, making it an ideal make-ahead dish.
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Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
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Get Salisbury Steaks with French Onion Gravy Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A divine tribute to Canada's national symbol.
Ingredients: cocktails, alcohol, soups, chocolate
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Try Chef John's recipe for braised short ribs with porcini and tomatoes for a triumph of flavor and taste!
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Get Paella in Quince Recipe from Food Network
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Get Paella in Quince Recipe from Food Network
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Get Nantucket Bay Scallops Crudo Recipe from Food Network