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Get Yorkshire Pudding Recipe from Food Network
cooking.nytimes.com
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
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Serve this crustless quiche inspired by the flavor of Thanksgiving stuffing as an appetizer, or over a bed of greens as a main dish.
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Simmer a pot roast with onions and carrots on your stove and serve the meat with with buttery mashed potatoes.
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Get Bud and Alley's Barbequed Shrimp Recipe from Food Network
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A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.
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Get Grilled Steak With Tapenade Recipe from Food Network
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Rosemary, sweet paprika, and garlic make this sauce a tasty burger topping.
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Get Lamb Chops with Eggplant Caponata Recipe from Food Network
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This is a recipe I made up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy.
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Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaetzle, a nice garden salad, and Weiss beer.
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Seasoned with rosemary and basil, these chops are covered in slices of orange and lemon, and then braised in coffee liqueur until tender and sweet.