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Get Fresh Herb and Guajillo Roasted Lamb Recipe from Food Network
Get Fresh Herb and Guajillo Roasted Lamb Recipe from Food Network
Ingredients:
guajillo chiles, fennel fronds, parsley, rosemary, thyme, olive oil, cloves, lamb, chicken broth, dry red wine, flour, potatoes
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Get Wild Mushroom Risotto Recipe from Food Network
Get Wild Mushroom Risotto Recipe from Food Network
Ingredients:
morel mushrooms, cremini mushrooms, chicken stock, butter, shallots, arborio rice, dry white wine, saffron threads, salt, black pepper, parmesan cheese
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Get Swordfish Provencal Recipe from Food Network
Get Swordfish Provencal Recipe from Food Network
Ingredients:
olive oil, yellow onion, fennel, red bell pepper, bell pepper, garlic, chicken stock, dry white wine, basil leaves, capers, butter
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fish, dry white wine, grapefruit juice, shallots, ginger, sugar, water, butter, grapefruit, swordfish steaks, olive oil, green scallions
www.delish.com
A holiday-worthy dinner, courtesy of your slow-cooker.
A holiday-worthy dinner, courtesy of your slow-cooker.
Ingredients:
chuck roast, cloves, onion, balsamic vinegar, brown sugar, carrots, yukon gold, thyme, bay leaf, chicken broth, dry red wine, parsley
cooking.nytimes.com
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
Ingredients:
duck, olive oil, celery, carrots, red onion, cloves, anchovy, dry red wine, red wine vinegar, tomato paste, chicken stock, sage
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lamb, corn, onions, garlic, flour, dry white wine, water, tomato paste, bay leaf, thyme, jalapeno pepper, pumpkin, rosemary, kernel corn
cooking.nytimes.com
Pork tenderloin is a lean cut that can easily dry out But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it’s the same thickness all over helps it cook evenly After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat
Pork tenderloin is a lean cut that can easily dry out But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it’s the same thickness all over helps it cook evenly After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat
Ingredients:
pork tenderloin, salt, black pepper, olive oil, shallots, capers, sage, rosemary, thyme, garlic, dry white wine, orange juice, pork, butter
www.allrecipes.com
Making risotto requires lots of stirring, but it well worth the effort when your creamy grain dish is spiked with mushrooms and bell pepper, as in this recipe.
Making risotto requires lots of stirring, but it well worth the effort when your creamy grain dish is spiked with mushrooms and bell pepper, as in this recipe.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lamb, white onions, red wine vinegar, dry white wine, garlic, lemon rind, cumin, rosemary, thyme leaves, honey, olive oil, watercress
www.allrecipes.com
Chunks of sweet apple balance out the flavor of the spicy Korean red pepper paste in this easy to make meal.
Chunks of sweet apple balance out the flavor of the spicy Korean red pepper paste in this easy to make meal.
Ingredients:
olive oil, apple, celery, green bell pepper, onion, chicken tenderloins, gochujang, dry white wine, lemon pepper, sugar, garlic, black pepper
www.chowhound.com
Fish fillets quick-simmered in spiced chickpeas and flavored with preserved lemon.
Fish fillets quick-simmered in spiced chickpeas and flavored with preserved lemon.
Ingredients:
olive oil, cumin, cinnamon, sumac, yellow onion, fennel bulb, dry white wine, currants, clam juice, green olives, cilantro, lemon