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cooking.nytimes.com
This is a hack of an old recipe from David McMillan and Fred Morin of the restaurant Joe Beef in Montreal, who match sea scallops with pulled pork and hollandaise sauce for a delicious dish For reasons of habit, taste or happenstance, I started making it with duck instead It seems like a lot of work — two species, a fancy sauce — but a lot of the cooking is unattended, and the sauce, you’ll see, is quite easy to pull off, at least the second time you try
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When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins.
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Get Wagyu Two Ways Recipe from Food Network
cooking.nytimes.com
This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.
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Get Raise the Steaks: Strip Steaks with Two Sauces Recipe from Food Network
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Get Nut Meat Tacos with Pickled Red Onions Recipe from Food Network
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Get Beef with Chestnuts, Pears and Almonds Recipe from Food Network
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Roasted and pickled beets with onion is a sweet and sour salad to serve on summer evenings.
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Get Raspberry Bellinis Recipe from Food Network
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The nuttiness of the pearled barley and pine nuts contrasts with the sweet apples and pomegranate seeds in this tasty side dish.