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Caramelized onions smothered in homemade truffle butter make this pan-roasted ribeye steak dinner the perfect choice for entertaining guests.
www.delish.com
This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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This streamlined version of Chef Skenes dish from Saison in San Francisco showcases brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage, and rutabaga) and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.
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This cauliflower Tuscan soup is great take on the famous Italian soup zuppa Toscana with cauliflower, kale, navy beans, sausage, and cream.
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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.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
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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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Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta.
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Substitute seasonal ingredients for a salad that’s great year-round.
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Bok choy cooked with garlic, sherry, chicken broth, and prosciutto.
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Get Roasted Baby Turnips with Miso Butter and Fried Eggs Recipe from Food Network