Search Results (6,318 found)
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Steak-frites, goin' up on a weeknight.
cooking.nytimes.com
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Another Royal version of a common dish. Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of...
cooking.nytimes.com
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
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A nice, summery mix of meat and veg that is super easy to grill and eat. The sauce makes it even better!
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While living in Texas for many years, I became a devoted fan of barbecue. In Texas, barbecue is an art and everyone competes for the best barbecue sauce. I loved...
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Slow cooker roast beef served with potatoes and carrots is topped with rich gravy made from reduced cream of celery soup in the slow cooker.
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The Instant Pot(R) does all the work in this one-pot beef stroganoff featuring gluten-free pasta cooked right alongside the beef.
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Get Corned Beef and Cabbage with Herb Buttered Potatoes Recipe from Food Network
cooking.nytimes.com
After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works