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Get Rump Steaks Braised with Mushrooms and Onions and Porter Sauce Recipe from Food Network
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Get Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter Recipe from Food Network
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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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Get Halibut Seviche with Red Onions, Orange and Cilantro Recipe from Food Network
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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.
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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 Grilled Prime Rib Recipe from Food Network
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Keep canned tuna, hearty beans, tomato sauce, and bow tie pasta in the pantry, and be ready to toss together this hearty main course dish anytime.
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Pesto and sun-dried tomatoes make a splash in this excitingly different tuna salad. Serve on bread or lettuce.
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This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast Top it off with a round of ripe tomato or slivers of avocado and another slice of toast