Search Results (3,980 found)
www.delish.com
A whole veal roast stuffed with goat cheese is a great way to feed a group. To give the braising liquid a richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock.
A whole veal roast stuffed with goat cheese is a great way to feed a group. To give the braising liquid a richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock.
Ingredients:
goat cheese, celery, marjoram, rosemary, roast, olive oil, shallots, carrot, celery rib, dry red wine, beef stock, bay leaf, garlic, parsley, tarragon, dill
www.foodnetwork.com
Get Shrimp and Andouille Gumbo Recipe from Food Network
Get Shrimp and Andouille Gumbo Recipe from Food Network
Ingredients:
red bell pepper, green bell pepper, onions, celery, vegetable oil, flour, bay leaves, salt, white pepper, cayenne, black pepper, thyme, oregano, cloves, shrimp, andouille sausage, onion, carrot, white wine, black peppercorns, bay leaf, thyme leaves
www.allrecipes.com
Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
Ingredients:
pickling spice, cider vinegar, water, sugar, salt, bay leaves, garlic, mustard seeds, dill, pickling cucumbers, pickle
cooking.nytimes.com
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness The key to achieving that glorious color and flavor is sufficient browning of the meat Don't rush
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness The key to achieving that glorious color and flavor is sufficient browning of the meat Don't rush
Ingredients:
olive oil, chuck, onion, plum tomatoes, paprika, cinnamon, bay leaf, chicken stock, dry red wine, sugar, prunes, sherry vinegar
www.delish.com
At Haven's Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
At Haven's Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
Ingredients:
onion, leek, bulb fennel, carrot, garlic, thyme, parsley, rosemary, bay leaf, black peppercorns, lamb, chicken stock
www.allrecipes.com
Potatoes and peas are cooked in a tomato sauce with Indian seasonings.
Potatoes and peas are cooked in a tomato sauce with Indian seasonings.
Ingredients:
vegetable oil, onions, ginger, bay leaf, potatoes, peas, tomato puree, garam masala, paprika, sugar, salt, cilantro
www.foodnetwork.com
Get Shrimp al Ajillo Recipe from Food Network
Get Shrimp al Ajillo Recipe from Food Network
Ingredients:
olive oil, cloves, bay leaf, chile pepper, shrimp, salt, black pepper, dry white wine, lemon, parsley
www.allrecipes.com
Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!
Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!
www.allrecipes.com
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
Ingredients:
butter, shallot, garlic, mushrooms, beef broth, red wine, worcestershire sauce, bay leaf, thyme, cornstarch, water
cooking.nytimes.com
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Ingredients:
green garlic, olive oil, leeks, celery rib, yukon gold, water, bouquet garni, parsley chervil
cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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