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Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
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Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.)
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Portuguese Fisherman's Shrimp and Chorizo Recipe from Food Network
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Get Ena's Signature Spicy Jerk Chicken and Jerk Sauce Recipe from Food Network
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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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Get Cornbread Dressing Recipe from Food Network
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Get Chicken Rice Soup Recipe from Food Network
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Feta is sealed in between two seasoned ground beef patties; the patties are cooked on the grill for a nice alternative to steaks or burgers.
Ingredients: beef, yogurt, thyme, feta cheese
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Chef John's recipe for duck rillettes, the traditional decadent French spread, is perfect on bread, toast, or crostini.
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Get Roasted Vegetable Soup Recipe from Food Network