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Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchinis famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on thei
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Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
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Restaurant-style potatoes au gratin are baked with heavy cream and topped with Cheddar cheese.
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Coffee- and cinnamon-crusted beef tenderloin is a unique and delicious fusion of flavors to amp up your next dinner party. Garnish with coffee beans and cinnamon sticks.
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What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade
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Get Halibut with Balsamic Glaze Recipe from Food Network
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Get Halibut with Coconut Sauce Recipe from Food Network
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Get Halibut with Balsamic Glaze Recipe from Food Network
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Get Grilled Halibut Poisson Cru Recipe from Food Network
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Your typical takeout order has nothing on this homemade version.