Coconut & Lime (2)
Simply Recipes (1)
The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
These classic baked beans are a barbecue side-dish staple.
We've adapted this recipe by using fresh cabbage leaves rather than the more traditional pickled cabbage. To add a pleasant sourness to the dish, top the stuffed cabbage in the pot with 2 cups sauerkraut before baking, if you like.
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel.
This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
This boldly flavored chive butter is a wonderful adornment for meat or poultry.
We adore this homey American classic, a Super Bowl party favorite.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter.
The porterhouse is a delicious, two-part steak, including portions of both the tenderloin and the top loin. This is our favorite way to cook it.
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
This is a hearty Irish variation on steak and kidney pie, made with the island nation’s most famous beer.
For one grandmother, this was the ultimate comfort food.
An ancient culinary tradition all but forgotten in urban Peru until the 1980s, huatia—food baked in pits lined with hot stones—has been traced back at least to the Incas.