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"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
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Beef stew meat is combined in a slow cooker with paprika, teriyaki sauce, onion, carrots, celery, potatoes and mushrooms in this thick stew.
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Get Corned Beef Recipe from Food Network
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In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.
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Get French Onion Soup with Bagel Bread Pudding Croutons Recipe from Food Network
cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
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This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
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Get Cilantro-Lime Rice Recipe from Food Network
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
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This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.