Explore Roast Beef, Risotto and more!

roastbeef-im-kartoffel-kasemantel-an-sellerie-risotto-mit-ziegenkase-und-parmaschinken-chips/

roastbeef-im-kartoffel-kasemantel-an-sellerie-risotto-mit-ziegenkase-und-parmaschinken-chips/

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 — perhaps before science itself — 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.

Boeuf à la Mode

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 — perhaps before science itself — 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.

Beef Stew in Red Wine Sauce Recipe - Jacques Pépin | Food & Wine

Beef Stew in Red Wine Sauce

Laura Calder's French Potatoes  These French baker's-style potatoes might sound fancy, but the recipe calls for little more than butter, onions, some beef stock and fresh thyme.

The 99 Best Thanksgiving Side Dish Recipes : Cooking Channel

Laura Calder's French Potatoes These French baker's-style potatoes might sound fancy, but the recipe calls for little more than butter, onions, some beef stock and fresh thyme.

This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.

Hunan Beef With Cumin

This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.

Marinade Ingredients: 1 lb beef steak, trimmed of fat and sliced into 3 mm slices 2 tbsp soy sauce ½ tbsp sesame oil Crispy Beef: ⅓ cup frying oil ¼ cup cornstarch Sauce Ingredients: ½ tsp ginger, finely minced 3 garlic cloves, finely minced ¼ cup soy sauce ⅓ cup chicken broth ½ tsp red chili pepper flakes 2 tbsp brown sugar 1 tbsp cornstarch, mixed with ¼ cup water few scallions, cut into 1-inch long slices

Crispy and Sticky Mongolian Beef

Marinade Ingredients: 1 lb beef steak, trimmed of fat and sliced into 3 mm slices 2 tbsp soy sauce ½ tbsp sesame oil Crispy Beef: ⅓ cup frying oil ¼ cup cornstarch Sauce Ingredients: ½ tsp ginger, finely minced 3 garlic cloves, finely minced ¼ cup soy sauce ⅓ cup chicken broth ½ tsp red chili pepper flakes 2 tbsp brown sugar 1 tbsp cornstarch, mixed with ¼ cup water few scallions, cut into 1-inch long slices

Short Rib Mujadara

Short Rib Mujadara

Chef Alon Shaya pairs braised short ribs with mujadara and adds black-eyed peas for a Southern touch. With its warm Middle Eastern spices, it's the perfect dish for Rosh Hashanah—or any fall or winter dinner party.

It’s easier and cheaper than you might think to play grill master for one night.

The Pleasure of a Steak at Home

It’s easier and cheaper than you might think to play grill master for one night.

It does indeed taste like red wine and the seasonings give it an exotic and opulent dimension.

It does indeed taste like red wine and the seasonings give it an exotic and opulent dimension.

Pinterest
Search