Chevys & Rio Bravo Fresh Mex Cookbook

Chevys’ Three-Cheese Chile Relleños

chile rellenos, poblano chiles are stuffed with a trio of cheeses: Cheddar, Monterey Jack, and queso fresco. A recipe for the whole family.

  • Quick Glance
  • 50 M
  • 1 H
  • 0
Farmer's Market Cookbook by Richard Rubin

Braised Brisket of Beef

An updated braised brisket recipe based on Eastern European tradition with black radishes, parsnips, mushrooms, and, uh, chipotle and quince.

  • Quick Glance
  • 45 M
  • 3 H, 30 M
  • 0
Bounty of Biltmore Cookbook by Whitney Wheeler Pickering

Cranberry-Orange Glazed Ham

Ham glazed with cranberry fruit cocktail provides a tart sweet combination. Garnish with cranberries and oranges for a colorful holiday main course.

  • Quick Glance
  • 20 M
  • 2 H
  • 0
James Beard's American Cookery

Chicken with Forty Cloves of Garlic

The garlic—all 40 cloves of it—turns mellows, mild, and darn near sweet as it cooks low and slow in this French classic.

  • Quick Glance
  • 25 M
  • 2 H
  • 1
Portuguese Pork with Clams Recipe

Portuguese Pork with Clams

For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.

  • Quick Glance
  • 50 M
  • 2 H
  • 1
Mediterranean Cooking by Paula Wolfert

Azorean Double-Marinated Quail

In this specialty of the Azores, the quail is marinated in paprika and beer for a sublime and intense flavor.

  • Quick Glance
  • 35 M
  • 9 H
  • 0
Prawns with Poached Pears and Curry Sauce Recipe

Shrimp with Poached Pears and Curry Sauce

Scrubbing shrimp with salt cleans them. Marinating shrimp in vodka lends sweetness to them. Who knew?!

  • Quick Glance
  • 1 H
  • 1 H, 45 M
  • 0
tagliatelle with Leeks and Shrimp Recipe

Tagliatelle with Leeks and Shrimp

So long, pasta that’s buried beneath heavy cream sauces. This pasta is made with a barely there broth and the sweetness of leeks.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
Paula Wolfert Beef Daube

Provençal Beef Stew

A daube is simply a Provencal-style beef stew, chockablock with beef, carrots, onion, mushrooms, and olives in red-wine sauce. See? You’re fluent in French.

  • Quick Glance
  • 30 M
  • 4 H, 30 M
  • 0
Beef Cubes

Classic Provençale Daube

More than just French stew, Provencale daube is a classic preparation rooted in geography, good sense, and even better taste.

  • Quick Glance
  • 1 H, 30 M
  • 4 H, 30 M
  • 4

Marie-Claude Gracia’s Roast Duck

A unique way to roast duck from Gascony. The fat is removed from the pan as the duck roasts, yielding tender, succulent meat. Pair with French Burgundy.

  • Quick Glance
  • 40 M
  • 2 H
  • 6
Classic French Chicken Fricassee Recipe

Classic French Chicken Fricassée

Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 2
Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail