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cooking.nytimes.com
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness The key to achieving that glorious color and flavor is sufficient browning of the meat Don't rush
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Grilled salmon gets a kick when garnished with a tasty bacon and cabbage ragout.
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Get Red Beans and Rice Recipe from Food Network
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Sirloin roast seasoned with salt, pepper, paprika and garlic, slow cooked in beef stock over Yukon Gold potatoes, onions and carrots.
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Big, tasty beef meatballs are simmered in an easy Italian tomato sauce in this easy recipe.
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Poaching results in perfectly moist fish. The accompanying yogurt raita in this recipe is a classic accompaniment with an Indian flair.
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Curry and chicken love each other, as is obvious with one bite of this sandwich.
cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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Get Salmon Cakes Recipe from Food Network