Search Results (1,377 found)
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and shiitake mushrooms are simmered in a garlic tomato sauce in this paleo-friendly ragu; serve with sauteed vegetables or spinach.
cooking.nytimes.com
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around Take this coffee-roasted beef with mushrooms and pasilla chili broth I couldn’t imagine why I had ever cut it out — so busy, so restauranty
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Pickle juice makes an extra tender pulled pork.
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Low-fat plain yogurt can also be used.
Ingredients: yogurt, lemon juice, lamb, salt, pepper
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Get Roast Beef with Potatoes and Green Peppercorns Recipe from Food Network
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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.
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Like a blank canvas, this very plain stock awaits your artistry, and it's perfect for soups.
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This pulled pork recipe uses the smokey flavor of adobo sauce and the tanginess of pepperoncini peppers to make an alternative to barbeque-style pulled pork recipes.
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Recipe for vegetable broth, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This dish is downright addictive Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf