Search Results (255 found)
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Tortellini Recipe from Food Network
Get Tortellini Recipe from Food Network
Ingredients:
clarified butter, pork, veal, chicken, ham, mortadella, salt water, eggs, parmesan cheese, flour, chicken stock, cream
www.chowhound.com
Veal with prosciutto and earthy sage.
Veal with prosciutto and earthy sage.
www.allrecipes.com
These delicious pork and beef meatballs are simmered in a savory tomato and beef broth. Serve with potatoes.
These delicious pork and beef meatballs are simmered in a savory tomato and beef broth. Serve with potatoes.
www.foodnetwork.com
Get Cannelloni or Stuffed Shells with Veal and Sweet Sausage Recipe from Food Network
Get Cannelloni or Stuffed Shells with Veal and Sweet Sausage Recipe from Food Network
Ingredients:
italian sausage, veal, sage, cloves, onion, spinach, dry white wine, butter, flour, milk, egg yolks, fontina cheese, parmigiano reggiano, cannelloni
cooking.nytimes.com
“I was invited to cook dinner for Nora Ephron.” As was wont to happen at one point in New York Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan
“I was invited to cook dinner for Nora Ephron.” As was wont to happen at one point in New York Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan
www.simplyrecipes.com
Beef short ribs, braised in red wine and veal stock with onion, celery, and carrots. These braised beef short ribs are easy to make, so do not be intimidated by the overall time!
Beef short ribs, braised in red wine and veal stock with onion, celery, and carrots. These braised beef short ribs are easy to make, so do not be intimidated by the overall time!
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
Ingredients:
short ribs, rendered duck, spanish onion, carrots, celery, garlic, ginger, ruby port, red wine, prunes, almonds, shiitake, parsley, thyme, bay leaf, cinnamon, clove, star anise, orange, veal
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
Ingredients:
chuck, nutmeg, allspice berry, onion, carrot, celery, tomato paste, red wine, cognac, beef, bouquet garni, bay leaves, porcini mushrooms, beef stock, parsley
www.chowhound.com
This is a variation on the way my mom taught me. I only recently measured how I do it so I could share the recipe with others. Make this often enough, and you...
This is a variation on the way my mom taught me. I only recently measured how I do it so I could share the recipe with others. Make this often enough, and you...
Ingredients:
meatloaf mix, water, tomato sauce, breadcrumbs, egg, onion powder, garlic powder, parsley flakes, pecorino romano
www.foodnetwork.com
Get Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots Recipe from Food Network
Get Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots Recipe from Food Network
Ingredients:
chicken breast, egg yolk, egg, heavy cream, parsley, medallions, prosciutto, watercress, carrots, butter, veal