Search Results (6,341 found)
cooking.nytimes.com
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
Ingredients:
beef tenderloin, garlic, sugar, neutral oil, wine vinegar, white wine, soy sauce, fish sauce, red onion, scallions, butter, watercress, limes
www.simplyrecipes.com
Chicken marbella recipe, classic chicken party dish, chicken cooked with white wine, prunes, green olives. Adapted from the Silver Palate Cookbook.
Chicken marbella recipe, classic chicken party dish, chicken cooked with white wine, prunes, green olives. Adapted from the Silver Palate Cookbook.
Ingredients:
chickens, cloves, oregano, red wine vinegar, olive oil, prunes, green olives, capers, bay leaves, brown sugar, white wine, italian parsley
cooking.nytimes.com
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
Ingredients:
duck, olive oil, celery, carrots, red onion, cloves, anchovy, dry red wine, red wine vinegar, tomato paste, chicken stock, sage
www.simplyrecipes.com
Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.
Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.
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Get Fruit Pizza Recipe from Food Network
Get Fruit Pizza Recipe from Food Network
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Get Winter Borscht Recipe from Food Network
Get Winter Borscht Recipe from Food Network
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Gourmandia Recipe from Famous 3 stars Michelin Chef : Antoine Antoine Westermann Restaurant Name: Restaurant Buerehiesel
Gourmandia Recipe from Famous 3 stars Michelin Chef : Antoine Antoine Westermann Restaurant Name: Restaurant Buerehiesel
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Get Oven-Baked Salmon Recipe from Food Network
Get Oven-Baked Salmon Recipe from Food Network
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Get White Stone Fruit Sangria Recipe from Food Network
Get White Stone Fruit Sangria Recipe from Food Network
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Get Oil and Vinegar Slaw Recipe from Food Network
Get Oil and Vinegar Slaw Recipe from Food Network
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This reciepe was given to me by a friend after i commented to him that this is the best roast chicken ever.
This reciepe was given to me by a friend after i commented to him that this is the best roast chicken ever.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.