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cooking.nytimes.com
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
Ingredients:
flour, salt, black pepper, beef tenderloin, butter, onion, mushrooms, chicken stock, sour cream, tomato paste, worcestershire sauce, parsley
www.foodnetwork.com
Get Pork Loin with Fig and Port Sauce Recipe from Food Network
Get Pork Loin with Fig and Port Sauce Recipe from Food Network
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Get Paella of Santa Barbara Recipe from Food Network
Get Paella of Santa Barbara Recipe from Food Network
Ingredients:
red bell pepper, tomatoes, vegetables, olive oil, spanish chorizo, rice, saffron threads, almonds, herbs, chicken, mussels, shrimp, fish
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Get Popcorn Shrimp Salad Recipe from Food Network
Get Popcorn Shrimp Salad Recipe from Food Network
Ingredients:
mayonnaise, cornichons, mustard, hot sauce, shrimp, egg, instant flour, cajun, romaine hearts, tomato, red onion, green bell pepper
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, onion, mushrooms, cloves, fennel, red pepper, marjoram, oregano, thyme, bay leaf, plum tomatoes, water, spinach, sour cream
www.allrecipes.com
This is my grandma's lumpia and pancit recipe that she has been making since before the family moved to the U.S. when my dad was a child. This is very popular with both family and friends. As soon as my friends in high school discovered my grandma was in town, my house became THE place for lunch!
This is my grandma's lumpia and pancit recipe that she has been making since before the family moved to the U.S. when my dad was a child. This is very popular with both family and friends. As soon as my friends in high school discovered my grandma was in town, my house became THE place for lunch!
Ingredients:
chicken breast, sirloin, cabbage, carrots, salt, black pepper, monosodium glutamate, flour, water, oil, noodles, apple cider vinegar, cloves
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Get Prosciutto-Wrapped Turkey Recipe from Food Network
Get Prosciutto-Wrapped Turkey Recipe from Food Network
Ingredients:
salt, lemon, red pepper flakes, thyme, turkey, shallots, rosemary, celery, chicken broth, prosciutto, maple syrup, balsamic vinegar
www.delish.com
The best type of tomatoes? Blistered ones.
The best type of tomatoes? Blistered ones.
Ingredients:
skirt steak, cumin, coriander, garlic, lime juice, olive oil, avocados, red onion, cilantro, red pepper flakes, tomatoes
cooking.nytimes.com
Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking It's terrific with rice, or as a topping for a salad of sturdy greens
Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking It's terrific with rice, or as a topping for a salad of sturdy greens
Ingredients:
cashews, sriracha sauce, sesame oil, soy sauce, hoisin sauce, black pepper, chicken thighs, brown sugar, ginger, scallions, cilantro
www.allrecipes.com
This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
Ingredients:
balsamic vinegar, olive oil, water, italian seasoning, cheese tortellini, zucchini, yellow squash, red onions, black pepper
www.allrecipes.com
A Southwest flavor sensation. Smoked Sausage with bell peppers, onions and garlic topped with cornbread is a crowd pleaser.
A Southwest flavor sensation. Smoked Sausage with bell peppers, onions and garlic topped with cornbread is a crowd pleaser.
Ingredients:
smoked sausage, cloves, onion, green bell pepper, chili powder, cumin, salt, tomatoes, black beans, monterey jack, muffin, jalapeno
cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.