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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Get Brothy Clams and Chorizo Recipe from Food Network
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Get Paella on the Grill Recipe from Food Network
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Get Queimada Recipe from Food Network
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To make this dish extra special, you can garnish the artichokes with a little caviar.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: basil, olive, spanish
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Get Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe from Food Network
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Cilantro and other ingredients are whirred in the blender to create a seasoning base called soffrito used in this Latin rice and pigeon pea - gandulas - dish. Tomato sauce and soffrito impart a lovely flavor to the rice that is then cooked with the peas.
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Get Braised Short Ribs Recipe from Food Network
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Flounder is baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine.