Recipe Type: Bean, Beef, Beef Rib, Bon Appetit, Braise, Dairy Free, Dinner, Hot Pepper, Peanut Free, Raisin, Tree Nut Free, Wheat/Gluten-Free, Winter
Ingredients: 1 1/2 cups dried garbanzo beans, 1 celery stalk, chopped, 1 celery stalk, halved, 1 medium carrot, halved, 1 medium onion, quartered, 1 small carrot, chopped, 1 small onion, chopped, 1 tablespoon extra-virgin olive oil,1 teaspoon salt, 1/2 cup raisins, 1/2 cup Sherry wine vinegar, 2 fresh tarragon sprigs, 2 tablespoons vegetable oil, 3 cups low-salt chicken broth, 3 garlic cloves, unpeeled, 4 large fresh rosemary sprigs, 4 large fresh thyme sprigs, 5 large fresh thyme sprigs, 8 3- to 4-inch-long meaty short ribs, 8 hot cherry peppers from jar, drained, left whole
Stuffed Chicken Breasts
This information is per serving.
Grilled Teriyaki Pork Chops
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Blueberry Streusel Cake
Chocolate Praline Cake
Ice Cream Sandwich Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking