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Filet mignons are often sold with a string tied around them to help keep their shape while cooking.
cooking.nytimes.com
This quick fresh tomato salsa will always be best when tomatoes are in season But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
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Get NY Strip Steak with Red Wine-Rosemary Butter Recipe from Food Network
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Highly flavorful beef bouillon soup made from beef oxtails.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
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A smoky, salty marinade for a 3 to 4 pound brisket. Marinade is good for oven-baked or grilled brisket.
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Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
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Get Brined Roast Turkey with Pan Gravy Recipe from Food Network
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Homemade mayonnaise spiked with anisey tarragon.
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Get Crispy Trout with Kitchen Butter Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Dana Bowen and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Foie Gras in a Pumpkin Terrine Recipe from Food Network
Ingredients: pumpkin, foie gras, tawny port