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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
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Oxtails, browned, slow cooked until falling off the bone tender, red wine and stock reduced until coating oxtails with syrupy glaze.
cooking.nytimes.com
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version
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Get Summer Veggie Pasta Scampi Recipe from Food Network
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Get Roasted Winter Vegetables with Rosemary and Calamata Olives Recipe from Food Network
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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This recipe is one of my favorites, because the taste of the shrimp doesn't get lost in the sauce. The sauce has just a hint of a kick, and really enhances the shrimp. Just wonderful...enjoy!!
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I decided to make a Gluten Free Roasted Chicken Stock last night and of course consulted one of my favorite books, Joy of Cooking. The recipe below is based...
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This satisfying stew, filled with tender meat and vegetables, is just the cure for a chilly evening.
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Get Irish Stew Recipe from Food Network