Search Results (3,105 found)
cooking.nytimes.com
Benjamin Wicks, proprietor of Mahonyâs Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer âWhy donât people care about making great poâ boys?â he asked The Times, rhetorically, a year later And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence
Benjamin Wicks, proprietor of Mahonyâs Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer âWhy donât people care about making great poâ boys?â he asked The Times, rhetorically, a year later And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence
Ingredients:
flour, beef chuck, vegetable oil, celery, yellow onions, green bell peppers, carrots, garlic, dry red wine, rosemary, thyme, bay leaf, parsley leaves, italian bread
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Get Italian Pork Chili with Polenta Recipe from Food Network
Get Italian Pork Chili with Polenta Recipe from Food Network
Ingredients:
red bell pepper, italian sausage, pork, thyme, fennel seeds, cloves, chile peppers, onion, oregano, tomato paste, dry red wine, chicken stock, milk, butter, pecorino
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Get Mulligatawny Soup Recipe from Food Network
Get Mulligatawny Soup Recipe from Food Network
Ingredients:
jalapeno peppers, black pepper, coriander, turmeric, cumin, nutmeg, cloves, garlic, ginger, butter, onions, lamb meat, tomato paste, chicken broth, salt, carrots, apples, potato, peas
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Get Grilled Swordfish with Potato-Chorizo Salad Recipe from Food Network
Get Grilled Swordfish with Potato-Chorizo Salad Recipe from Food Network
Ingredients:
cloves, olive oil, orange, sherry vinegar, honey, thyme, cumin seeds, swordfish steaks, potatoes, chorizo, parsley, celery, piquillo peppers
www.allrecipes.com
Stuffed between two oil-soaked pieces of bread, Chef John's pan bagnat, or pressed French tuna sandwich, is the ultimate picnic dish.
Stuffed between two oil-soaked pieces of bread, Chef John's pan bagnat, or pressed French tuna sandwich, is the ultimate picnic dish.
Ingredients:
garlic, olive oil, french bread, tomatoes, red onion, green olives, black olives, banana peppers, anchovy, capers, eggs, basil leaves, white wine vinegar
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Get Tuna Burgers with Tapenade Recipe from Food Network
Get Tuna Burgers with Tapenade Recipe from Food Network
Ingredients:
baguette, green olives, olives, capers, olive oil, lemon juice, italian parsley, lemon, anchovy, tuna steak, mayonnaise, dijon mustard, bell peppers, red onion, romaine lettuce
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Alex Witchel and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
yukon gold, olive oil, cloves, thyme leaves, olives, milk, butter, shallot, red bell peppers, sugar, chicken stock, saffron threads, cayenne pepper, halibut, grapeseed oil
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Get BBQ Chicken Wings with Pineapple-Ginger Teriyaki Sauce Recipe from Food Network
Get BBQ Chicken Wings with Pineapple-Ginger Teriyaki Sauce Recipe from Food Network
Ingredients:
cayenne pepper, white pepper, chicken wings, bell peppers, serrano chiles, vegetable oil, soy sauce, wine vinegar, honey, brown sugar, sugar, sesame oil, cloves, pineapple, ginger, sesame seeds, green onions
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Get Turkey, Mushroom and Corn Mexican Casserole Recipe from Food Network
Get Turkey, Mushroom and Corn Mexican Casserole Recipe from Food Network
Ingredients:
poblano peppers, chicken stock, cloves, onion, butter, flour, milk, mexican crema, crimini mushrooms, corn kernels, red onion, turkey meat, flour tortillas, monterey jack, manchego cheese
cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
Ingredients:
apricots, balsamic vinegar, capers, olives, chiles, oregano, olive oil, juice, broccoli, white onion
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Get Throwdown's Matzo Ball Soup Recipe from Food Network
Get Throwdown's Matzo Ball Soup Recipe from Food Network
Ingredients:
chicken fat, chives, eggs, dill, seltzer water, sugar, salt, black pepper, matzo meal, yellow onions, carrots, celery, bay leaves, white peppercorns, parsley, thyme, chicken, chicken bones, jalapeno peppers
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Get Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce Recipe from Food Network
Get Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce Recipe from Food Network