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Feast at Passover Seder with this recipe for short rib tsimmes: short ribs in a vegetable stew sweetened with honey and prunes.
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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers.
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A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!
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A tangy mushroom-Marsala sauce perfectly compliments the most tender of steaks.
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Mini rolls are filled with seared sirloin, provolone, pickled peppers, and sauteed onions in Chef John's easy slider version of the Philly cheesesteak.
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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
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This rib roast recipe took years to formulate and it makes the most out of this cut of meat. It's perfect for any special occasion.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.
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This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.
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This is a great roast with a spicy, crispy crust. The heat of the oven removes a bit of the bite of the hot sauce. Enjoy!