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cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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My family never ate Yorkshire Pudding, in which baking dough captures a roast’s juices as they drip. But I was always intrigued by the concept of putting lamb...
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Get Halibut Seviche with Red Onions, Orange and Cilantro Recipe from Food Network
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McClure's Mustard....Considering the spice of their pickles, i was in high hopes that their mustard would be spicy as well but it isnt so i use it mainly in cooking...
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A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.
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You'll be well on your way to making restaurant-quality steaks after mastering this bourbon pepper pan sauce by Chef John.
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Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. But that step's optional here.
cooking.nytimes.com
This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Yogurt Soup Recipe from Food Network
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Ground beef, lamb, onion, and a few simple seasonings combine for big burgers that don't taste like meatloaf. There are some secret tricks for extra-juicy burgers in this recipe.
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Get Blackened Tuna Chesapeake Style Recipe from Food Network
Ingredients: tuna steaks, butter, crabmeat, ham
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Get Grilled Prime Rib Recipe from Food Network