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Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
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Get Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts Recipe from Food Network
www.simplyrecipes.com
Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary. Cut the meat away from the bones and serve like a stew!
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Creamy layers of sliced celery root and squash with a crunchy nut topping.
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Seared rib-eye steaks are sprinkled with fajita seasoning mix and simmered in a covered pot with sauteed bell peppers, onions, garlic, and lime juice.
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Get Cold Summer Soup Recipe from Food Network
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Get Adobo Pork Shanks with Fried Rice Recipe from Food Network
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
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This is a recipe for simple slow-cooked beef short ribs with a consomme-based dipping sauce.