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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
Ingredients:
short ribs, rendered duck, spanish onion, carrots, celery, garlic, ginger, ruby port, red wine, prunes, almonds, shiitake, parsley, thyme, bay leaf, cinnamon, clove, star anise, orange, veal
www.delish.com
Perfect to chase away winter's chill, this rich and creamy cauliflower soup from chef Sara Moulton is more than comforting. It's also low-fat.
Perfect to chase away winter's chill, this rich and creamy cauliflower soup from chef Sara Moulton is more than comforting. It's also low-fat.
Ingredients:
olive oil, chorizo, onion, cauliflower, yukon gold, chicken broth, mustard greens, lemon juice
www.delish.com
Raw, sliced sea scallops are placed at the bottom of soup bowls and a hot soup is poured over top to cook them.
Raw, sliced sea scallops are placed at the bottom of soup bowls and a hot soup is poured over top to cook them.
www.foodnetwork.com
Get MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD Recipe from Food Network
Get MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD Recipe from Food Network
Ingredients:
venison, bratwurst, sausage, merguez sausage, italian sausage, chorizo sausage, onions, garlic, creole mustard, potatoes, parsley
www.allrecipes.com
Chicken legs with bits of spicy chorizo are simmered in a homemade chile sauce until the meat falls off the bone. Serve with tortillas and your favorite condiments.
Chicken legs with bits of spicy chorizo are simmered in a homemade chile sauce until the meat falls off the bone. Serve with tortillas and your favorite condiments.
Ingredients:
ancho chiles, guajillo chiles, tomatoes, cloves, onion, chicken broth, corn oil, bone removeds, chorizo sausage
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Get Queimada Recipe from Food Network
Get Queimada Recipe from Food Network
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To make this dish extra special, you can garnish the artichokes with a little caviar.
To make this dish extra special, you can garnish the artichokes with a little caviar.
www.delish.com
It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
Ingredients:
romaine lettuce, asparagus, eggs, baby pea, marcona almonds, red onions, spanish onion, garlic, red bell pepper, seeds, olive oil
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe from Food Network
Get Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe from Food Network
www.allrecipes.com
Cilantro and other ingredients are whirred in the blender to create a seasoning base called soffrito used in this Latin rice and pigeon pea - gandulas - dish. Tomato sauce and soffrito impart a lovely flavor to the rice that is then cooked with the peas.
Cilantro and other ingredients are whirred in the blender to create a seasoning base called soffrito used in this Latin rice and pigeon pea - gandulas - dish. Tomato sauce and soffrito impart a lovely flavor to the rice that is then cooked with the peas.
Ingredients:
green bell peppers, onion, cloves, cilantro, olive oil, tomato sauce, spanish, brown rice, pigeon peas, water
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Get Braised Short Ribs Recipe from Food Network
Get Braised Short Ribs Recipe from Food Network
Ingredients:
short ribs, spanish onion, celery, carrots, cloves, tomato paste, red wine, water, thyme, bay leaves