8
results
Narrow Results
You've Selected:
American
Fall
Marinate
Source
Saveur (5)
Houseboat Eats (1)
Sippity Sup (1)
Whats Gaby Cooking (1)
Difficulty
Easy (5)
Medium (3)
Main Ingredient
Fruit (3)
Pork (2)
Vegetables (2)
Beef (1)
Cheese (1)
Course
Main Course (6)
Appetizers (1)
Salad (1)
Side Dish (1)
Occasion
Christmas (3)
Backyard BBQ (1)
Cocktail Party (1)
Thanksgiving (1)
Topic
Recipe (8)

Advertisement
10/07/2010
Boudin-Stuffed Turkey Breast
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
12/10/2007
Roasted Fresh Ham with Orange Glaze
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
Issue #39
03/08/2007
Braised Beef Short Ribs with Potato Purée
The secret to these succulent ribs is to roast them first, then marinate them overnight.
Issue #32
10/24/2007
Chicken Vermouth
This delectable dish is a Ranch House restaurant classic.
Issue #26
10/29/2007
Quail with Fig Sauce
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
Issue #21
08/30/2010
Chopped Summer Side Salad
What's Gaby Cooking creates a colorful and tasty combination of chopped and marinated vegetables that works as a terrific side dish or potluck offering. Continue...
Does Not Apply
Source: Whats Gaby Cooking
01/23/2010
Herb-Rubbed Duck with Cherry Sage Sauce
Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue...
Does Not Apply
Source: Houseboat Eats
11/24/2009
Marinated Mozzarella and Olives
An easy way to spice up traditional antipasti is by marinating them in olive oil and herbs. Here, cheese and olives get the soaking treatment, making for extra-flavorful hors d’oeuvres.
Does Not Apply
Source: Sippity Sup