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Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors...
As Daniel Boone said: "There's no better way to cook young chicken." This fried chicken recipe originated in the family of Daniel Boone (1735-1820), the pioneer who is noted for his many daring exploits against the Indians.
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Recipe courtesy Michael Chiarello
"Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!"
Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them...
"Here in New Zealand we catch red snapper all the time, and believe me, this is the best way of eating it! Serve with lemon wedges, tarter sauce and hot chips (French fries) on the side."
"'Sour cream makes this the best quick bread I've ever come across,' notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor."
Recipe courtesy Omni Parker House Hotel, Boston, Massachusetts
Miso soup and quick-roasted mushrooms give Pacific cod a meaty umami boost.
1. Cook the sausage in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring to break up the meat. Pour off any fat.2. Add the mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from the rice blend and cook