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cooking.nytimes.com
On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance That makes this festive strawberry slab pie ideal for Juneteenth, though it’d be welcome anytime in berry season The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish
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Korean grilled short ribs are one of the most popular dishes in Korean Restaurants. The slightly sweet grilled flavor of beef, garlic, onion, and soy sauce is...
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This classic French beef stew recipe from Tyler Florence has braised beef, mushrooms, and pearl onions in a rich red wine sauce.
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Get Buffalo Tenderloin with Teton Black Bar-B-Que Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation.
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Get "Dressed" American Wagyu Flat Iron Steak Recipe from Food Network