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Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.
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Bacon, onions, and celery seed flavor this rich, warm German potato salad.
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The combination of watercress, oranges and olives makes for a refreshing salad that's peppery, sweet and salty.
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Chef John's version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
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A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
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This unique spaghetti dish is made risotto style: toasting the pasta to a delicious nut-brown and adding flavorful broth in increments.
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A marinated mozzarella recipe with capers, garlic, and thyme.
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Pan fried chicken breasts are coated with a lively orange and caper sauce.