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cooking.nytimes.com
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer. 
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A scrumptious olive and cheese mixture melted on English muffins.
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Get East Meets West Burgers Recipe from Food Network
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A steak sandwich with egg and chimichurri — that's a combo right in my wheelhouse.
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Get Traditional Gaelic Irish Steak with Irish Whiskey Recipe from Food Network
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An intensely rich and brothy beef soup with turnips and carrots.
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This may look like a lot of ingredients, but it's really quick and easy... and so beautiful and tasty at the same time!
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Use a package of beef-flavored ramen noodles and prepared coleslaw mix to easily make this Asian-style coleslaw.
cooking.nytimes.com
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
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A nice rich brown gravy, completely vegetarian, and perfect for potatoes or vegetables.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.