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cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ice Cream Eggnog Recipe from Food Network
Get Ice Cream Eggnog Recipe from Food Network
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Get Sparkling Sangria Recipe from Food Network
Get Sparkling Sangria Recipe from Food Network
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
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Get Creme Anglaise Ice Cream Recipe from Food Network
Get Creme Anglaise Ice Cream Recipe from Food Network
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Get Coq Au Vin Recipe from Food Network
Get Coq Au Vin Recipe from Food Network
Ingredients:
olive oil, bacon, chicken, carrots, yellow onion, garlic, cognac, dry red wine, chicken stock, thyme, butter, flour, onions, cremini mushrooms
www.delish.com
In this salad, Opera 02 chef Silvana Baranzoni adds eggplant and walnuts to the beloved Italian duo of cheese and pears.
In this salad, Opera 02 chef Silvana Baranzoni adds eggplant and walnuts to the beloved Italian duo of cheese and pears.
www.chowhound.com
My wonderful French mother, a cook of cooks, has been slowing down for the last four years. Her balance is gone, her speech is disintegrating, and her memory...
My wonderful French mother, a cook of cooks, has been slowing down for the last four years. Her balance is gone, her speech is disintegrating, and her memory...
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Get Poached Figs with Mascarpone Recipe from Food Network
Get Poached Figs with Mascarpone Recipe from Food Network
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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
Ingredients:
olive oil, onion, celery, carrots, flour, butter, mushrooms, cognac, wine, chicken stock, tomato paste, bouquet garni, salt pork
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Get Stuffed Cabbage Rolls With Tomato Sauce Recipe from Food Network
Get Stuffed Cabbage Rolls With Tomato Sauce Recipe from Food Network
Ingredients:
sandwich bread, milk, pork, beef, parmesan cheese, eggs, parsley, cognac, oregano, garlic, nutmeg, savoy cabbage, butter, onion, san marzano