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Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine.
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This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mussels with Israeli Couscous Recipe from Food Network
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This recipe is based on a popular Japanese stewed dish called nikujaga (niku means meat; jaga means potato).Its home cooking at its best, the kind of food you want to eat when youre tired or in a funk or und
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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Fresh mussels steamed in butter, shallots and white wine.
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A frothy bourbon drink with a dash of absinthe.
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With chocolate, cream and coffee flavors, this sweet cocktail is our new favorite Candy Bar.
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Easy to make, and beautiful on the plate. This tilapia is cooked in the tomato sauce it is served with. The tomato sauce is made with diced tomatoes, garlic, corn, and black olives.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apple pie is baked on top of a caramel-pecan layer, then inverted after baking.
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The alternative additions of flaxseed meal, almond milk, and applesauce to these waffles produce light, fluffy, vegan deliciousness.