Sunday, September 23, 2018
Searing the venison before coating it with spices ensures that the spices retain their potency but don't burn before the venison is cooked. A sweet and sour pear and berry mostarda is the perfect condiment for this lean roast. (from saveur.com) #Recipe #venison #mostarda #dinner Read more at YummyEveryday | Daily Paper
Kuku Sabzi (Kookoo), Persian Herb Frittata. Kuku is the common name for a group of popular Persian food that are usually vegetarian, though a few kuku’s have meat in the recipe. Sabzi means herbs in Farsi, namely chives (tareh), cilantro (geshneez) and dill (shevid) are used in this kuku. (from persianmama.com)
Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. (from www.foodandwine.com)
Brad Makes Thanksgiving Turkey Stock - Bon Appetit Everyone's favorite Brad is back in the Bon Appétit Test Kitchen to teach us how to make the ultimate Thanksgiving turkey stock. Brad's trick to making the best turkey broth is to add a little chicken and ham too! Get the recipe: http://bit.ly/2mt15VG #Food #Thanksgiving #Turkey #Stock #Video Watch video at Yummy Everyday | Daily Paper
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