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Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Get Chicken Stock Recipe from Food Network
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Get Roasted Beets Recipe from Food Network
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Get Compound Butter Recipe from Food Network
www.delish.com
Pull-apart bread reaches a whole new level.
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Get Grilled Lamb Chops Recipe from Food Network
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Get Roasted Fingerling Potatoes with Fresh Herbs and Garlic Recipe from Food Network
www.allrecipes.com
This crusty bread gets its complex flavors and chewy interior from a long, slow fermentation--just like you'd get from an artisan bakery.
Ingredients: flour, yeast, salt, water, rosemary, thyme, sage
www.delish.com
Chef Tim Love created this peppery spice blend for big cuts of meat, but he uses it for everything from yucca chips to chiles rellenos.