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Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
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In this French-German version of pizza, Chef John uses bacon, onion, and a creamy cheese mixture as toppings for these savory tarts.
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Show that special someone you care, with this flavorful sauce of dill, thyme, and balsamic vinegar! Paired with steak and a salad, this quick sauce will finish the meal so you can get down to the romance.
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A variety of lettuce is tossed with egg whites, and topped with cucumbers, carrots, and a delicious, creamy dressing.
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This delicious, crunchy snack pairs fried garbanzo beans with lemon-pepper and Creole seasonings. You'll know the garbanzo beans are done frying when they begin to jump around the skillet!
Ingredients: olive oil, lemon pepper
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Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.
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These turkey legs are rubbed with poultry seasoning and slow-cooked over a broth to achieve a chewiness that makes them so fun to eat!
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This creamy salad dressing recipe made with mayonnaise, sour cream, Parmesan, pepper, and garlic is great on wedge salads or as a dip for vegetables.
cooking.nytimes.com
The chivito, a little steak sandwich that serves as one of Uruguay’s culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner Pound out the beef — rib-eye or shell steak, tenderloin or flat-iron — then put it on a hot grill It cooks fast
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
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Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.