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Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
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This DIY recipe for a dark-chocolate version of everyone's favorite chocolate-hazelnut spread, Nutella®, will be a favorite.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
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Moist vegan cookies are easy to make from cake mix and ingredients you have in your cupboard, and they're ready in less than 30 minutes.!
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This panini is giving the BLT a serious run for its money.
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Stuffed with four kinds of cheese, crawfish, bacon, and sausage, then dipped in beer batter and fried golden brown, these jalapenos will be a favorite at your next gathering!
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A vinaigrette to top any salad.
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Eggplant is fried, covered in fresh pesto, and broiled in this recipe inspired by a trip to a famous London restaurant.
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Bacon-wrapped pork roast! Wrapping the pork roast in bacon brings extra juiciness and flavor to the roast.
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Get Grilled Shrimp Skewers Recipe from Food Network
Ingredients: olive oil, cloves, chile, oregano, shrimp
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Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.
Ingredients: olive oil, okra, garlic, cashews, lime