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Get Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts Recipe from Food Network
cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
www.chowhound.com
A DIY version of the store-bought main dish, filled with plenty of mushrooms, miso, and fresh herbs.
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Add complexity to instant ramen by giving the noodles a turn in a stovetop smoker and adding a soft-boiled egg to the soup.
Ingredients: water, eggs, maple, soup
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.