Search Results (3,843 found)
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It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
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This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
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This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mushroom and Red Wine Steak Sauce Recipe from Food Network
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A tangy, spicy way to serve potatoes.
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Get Collard Oyster Stew Recipe from Food Network
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Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!)
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At Besh Steak, chef John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork, and chicken liver sautéed in duck fat. At home, use store-bought empanada dough instead of making your own.
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Get Haggis Recipe from Food Network
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The nice thing about this recipe is that the dish doesn't taste burnt even though you can get a nice blackened look. The sugar and the thyme caramelize and give it a wonderful flavor. All my friends love it.
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Beef broth is poured over browned and seasoned cubes of beef in a slow cooker with carrots, celery, barley and thyme in this recipe for a hearty soup which is cooked for 8 hours.
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This easy roasted pork tenderloin recipe first sears the pork on the stovetop and then roasts it in the oven with figs and pears to serve on the side.