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Cranberry sauce is added to turkey drippings, curry powder, and orange zest, creating a festive twist on traditional Thanksgiving gravy.
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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
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Beef chuck roast is simmered with plenty of chile peppers and spices in the slow cooker creating a spicy, Mexican-inspired filling for tacos or burritos.
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Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese and your favorite condiments.
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This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar You’ll see “bacon drippings” in the ingredients These make for really delicious tortillas.
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Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
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This quick and easy copycat recipe includes beef and chicken bouillon along with onion and a roux to duplicate the flavors in Kentucky Fried Chicken®'s gravy.
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A heavenly combination of flavors including bacon, onion, and paprika come together to make the best deviled eggs that will impress everyone.
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A chunky beef stew with potatoes in a flavorful curry and beef broth.