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Get Braised Short Ribs Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's beautiful side dish casserole features thinly sliced veggies with chicken broth, fresh thyme, Parmigiano-Reggiano cheese, and creme fraiche.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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Healthier than regular meatloaf, and packed with flavorful Parmesan, Worcestershire, soy sauce, and fresh thyme and sage.
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Crunchy bites of pita bread are tossed with crisp romaine, green onions, cucumber, and fresh tomatoes amidst a flavorful Middle Eastern dressing.
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A whole chicken is stewed and then the meat is simmered with celery, onions, beef bouillon and chicken noodle soup mix in this soup seasoned with thyme, poultry seasoning, pepper and basil.
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This popular Russian salad is a mix of romaine lettuce, tomatoes, cucumber, and onion with a sour cream dressing.
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This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
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At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin
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Classic Caesar Salad with romaine lettuce, homemade croutons, parmesan cheese, and easy homemade caesar dressing. Never buy caesar dressing again!
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Get Artichokes with Sausage and Tomato Recipe from Food Network