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The TV dinner classic made from scratch, with savory beef and a red wine–mushroom sauce.
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Risotto is always a great starch to go with any main course or can be served by itself as an entrée.
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This recipe is by Bryan Miller and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread (It's also one of the most expensive Invest in a digital, oven-safe thermometer and there will be no reason to worry you're overcooking it.) This recipe elevates the classic by adding a stuffing of spinach, sausage and mushrooms that is most appropriate for use with the lean beef of grass-fed steers.
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I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
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The inspiration for these madeleines came from a jalapeño-studded cornbread served at Gloria restaurant in New York While the restaurant serves them in four-inch disks, that is too large for a holiday gathering So I made them in madeleine pans (a corn-stick mold would work equally well, though it will make only about 15)
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Star of the Food Network show Aarti Party, Aarti Sequeira's Indian-Spiced Stuffing Muffins recipe adds a kick to any Thanksgiving meal.
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Fresh ginger adds a comforting and warm quality to this unique red cabbage slaw. Wasabi gives it a spicy kick.
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Get Chicken Breasts Chasseur (Supremes de Volaille Chasseur) Recipe from Food Network
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This recipe uses crushed red pepper for a bit of Louisiana heat in a pasta dish with shrimp, asparagus, and red bell pepper.
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
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Get NY Strip au Poivre Recipe from Food Network