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cooking.nytimes.com
This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mango and Morningstar Farms® Meal Starters Veggie Steak Strips round out this tart and savory pizza.
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Caramelized onions smothered in homemade truffle butter make this pan-roasted ribeye steak dinner the perfect choice for entertaining guests.
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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An Asian-style marinade made with hoisin sauce, fresh ginger and garlic, sesame oil, and lime juice adds zest to these flank steak skewers.
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Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.
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New potatoes are simmered with onion, celery, carrots and kielbasa in this simple soup.
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A surprise ingredient a puree of the squat Italian cipollini onion thickens and sweetens the mustard dressing on this wintry salad of earthy roasted red beets and chunks of silky avocado.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.
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Grilled Flank Steak with Mushrooms is the perfect summer dinner: fast, easy, and delicious, plus it feeds the whole family. Don't skip the mushrooms! They're simmered with rosemary and red wine, and make this simple dinner feel restaurant-worthy.
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This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers.