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Recipes 1 - 20 of 220
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The buttery almond crust here adds rich texture to this delicate sole dish.
Clafoutis is a French dish that is a cross between flan and a pancake. It is hearty enough for breakfast and versatile as a dessert that never fails to impress.
Sweet apple juice permeates this crunchy salad.
Pork and apples — two tastes that go beautifully together.
Sugar and salt, paprika and ancho-chili powder all help give this steak a wonderful crust.
Despite its avant-garde form, this meatloaf variation is as comforting as they come.
Lemon and ginger are used to season these gently steamed clams.
Baked frittatas are easy to make and hold well in the refrigerator, and they’re equally good hot, cold or at room temperature.
Serve With:
Mouthwatering scallops dressed with garlic butter sit on top of a layer of crunchy croutons for a quick and easy dish.
You can make this dish in less than 30 minutes. Serve as an appetizer or as a main course.
These pink burgers improve in flavor when made a day ahead. Ideal for a quick weeknight meal, they can be reheated in a medium oven or a frying pan.
This medium-hot chili begins with a great pot of beans, seasoned and slowly simmered with onion and garlic in a thick, savory broth. If you prefer a three-alarm version, make it hotter by using hot ground chili or adding more medium chili.
This robust, slow-cooked brisket is accompanied by a deliciously spicy plum sauce.
Here, braised chicken is prepared with headlining ingredients — salami and green olives, tomato paste, garlic, rosemary and oregano.
These browned, braised pork chops are enhanced by the addition of tomatoes, rosemary and savory anchovies, which bring a nice saltiness and umami to the table.
While not a strong-tasting cut, pork shoulder stands up beautifully to a variety of cooking methods. Here, cooking it in red wine and stock gives it an added boost of flavor.
Serve With:
Rich, fragrant veal shanks are braised on a bed of garlic, onions and carrots.
A sprinkling of the finely powdered green leaves, dusted over simple broiled fish as if it were freshly ground black pepper, adds a subtle, smoky flavor that instantly changes the nature of the dish.
The beef is rubbed all over with cracked pepper, then placed in a marinade of red wine, olive oil, vinegar and seasonings.
This recipe includes a vivid stuffing of shrimp, ginger, shallots and Tabasco. A rich-flavored recipe like this calls for simple side dishes like boiled red-skinned potatoes with parsley, and green beans with tomatoes.
Recipes 1 - 20 of 220
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