Search Results (1,146 found)
cooking.nytimes.com
Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry) Eating it — salty and rich, buttoned with sweetness — will occasion thoughts of a coming walk or a nap on the couch with the dog
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Get Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts Recipe from Food Network
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What is better on a cold winter night than slow braised beef, onions and beer. Nothing. Well except for all of that AND more beer to drink.
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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.
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This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant.
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A combination of au gratin and shepherd's pie takes meat and potatoes to a whole new level.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce Recipe from Food Network
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Get Mizithra-Arni Skopelos Recipe from Food Network
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These lamb kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good!
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This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy potato and sweet red wine sauce.
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Get Leg of Lamb Open-Faced Sandwich with Black Olive Saltsa: Arni Psito Recipe from Food Network