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cooking.nytimes.com
Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust — which is exactly what you’ll do for this riff on a simple cheese sandwich Fresh baguette, grilled zucchini and onion, the soft-crisp cheese It is a sandwich rich and savory enough for dinner.
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A thick rib eye steak marinates and cooks slowly before being grilled in a hot skillet in this recipe for a reverse sear done right.
Ingredients: steak, butter, steak sauce, garlic
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In this recipe from cookbook author Melissa Clark, juicy red grapes roast alongside tender veal chops, cooking down to an intensely fruity condiment.
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A classic steak au poivre (peppercorn steak) recipe.
Ingredients: bone, olive oil, butter
cooking.nytimes.com
This recipe is by Julia Reed and takes 40 minutes, plus 2-3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Garden Egg Salad Recipe from Food Network
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Get Ten-Minute Tomato Soup Recipe from Food Network
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Grilled steaks are always better when marinated overnight. This recipe includes a homemade marinade using teriyaki and barbeque sauces.
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In this recipe, ribeye steaks sit overnight in a whiskey-based marinade with onions and garlic, before being grilled to your desired doneness.
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Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
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This is another one-meal-in-a-pot dish. It contains soup, meat, and vegetables all cooked together in one delicious broth. Terrific during cooler weather.
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A streamlined version for Korean barbecued ribs. Beef ribs are marinated in a sweet and garlicky soy marinade for 2 hours instead of overnight, then grilled.