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Recipe: Lamb Stuffed with Feta Cheese, Sun-Dried Tomatoes, and Kalamata Olives, and Served with Roasted Vegetables

This recipe comes from Jean Alberti of Kokkari and Evvia in San Francisco. ...

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Recipe: Olive Oil–Poached Prawns

This recipe comes from Beard House chef Anthony Amoroso of Michael Mina Restaurant in Las Vegas. ...

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Recipe: Corned Beef with Parsley Sauce

"This classic presentation of one of Ireland’s most emblematic meats is served by Kay ...

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Recipe: Duck Meat Loaf

Ryan Angulo puts a sophisticated spin on meat loaf by using succulent duck
breast, sweet raisins, ...

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Recipe: Bourbon and Peppercorn–Glazed Pork Belly

Jeremy Ashby served this glazed pork belly at the Beard House. The sweet glaze creates a flavorful, ...

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Recipe: Baked Fish with Savory Bread Crumbs

“Landlocked Umbria does not have a seafood cuisine,” writes Lidia Matticchio Bastianich ...

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Recipe: Spaghetti all'Amatriciana

Mario Batali's version of this traditional Roman pasta gets its flavor from guanciale (or ...

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Recipe: Grilled Rack of Lamb with Honey–Pasilla Glaze

JBF Award winner Rick Bayless's rack of lamb gets some gentle heat from pasilla chilies. ...

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Recipe: Sopa Azteca (Tortilla Soup)

A purée of tomatoes, onions, garlic, and pasilla chile, cooked down to an intensely flavorful ...

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Recipe: Baked Spiced Herring

Herring is one of the most plentiful fish in the Atlantic. Most often it is smoked, pickled, salted, ...

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Recipe: Braised Beef

Navigating through the myriad cuts of beef can be a confusing exercise, especially when the same cut ...

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