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NYT Cooking: Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).

Steak Diane for Two

Our fearless food editor advises home cooks on gender stereotypes, an easy steak dinner and how to stock a beginner’s kitchen.

How To Cook Filet Mignon Recipe: Make Mom's BEST Perfect Beef Tenderloin Steak by cooking the filet in a Pan on the stove and then in the oven.

How To Cook Filet Mignon Recipe: Make Mom's BEST Perfect Beef Tenderloin Steak by cooking the filet in a Pan on the stove and then in the oven.

It would be hard to find a simpler meal than Mr. Claiborne’s hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine. (Or, for the children, a glass of milk.) (Photo: Andrew Scrivani for The New York Times)

Craig Claiborne's Beef Stew

Craig Claiborne's Beef Stew Recipe: It would be hard to find a simpler meal than Mr. Claiborne’s hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine.

NYT Cooking: The marinade on this steak is based on a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples – Asian fish sauce, brown sugar and garlic – all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radis...

Vietnamese Steak With Cucumber Salad

The marinade on this steak is based on a classic Vietnamese dipping sauce called nuoc cham Since it consists mostly of pantry staples – Asian fish…

NYT Cooking: Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it’s seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.

Italian Pot Roast (Stracotto)

NYT Cooking: Pot roasts exist in many cuisines, of course, and the Italians have stracotto,

There are two schools of thought about macaroni and cheese: some like it crusty and extra-cheesy (here's our recipe), while others prefer it smooth and creamy But most people are delighted by any homemade macaroni and cheese It is light years ahead of the boxed versions

Creamy Macaroni and Cheese

The New York Times Cooking is the best recipe discovery site for browsing years of Times recipes, searching for your favorite ingredients, and watching how-to Cooking videos.

Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic... Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven. (Photo: Craig Lee for The New York Times) #Chicken

Buttermilk Roast Chicken

Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic.

This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans Fiery with horseradish and Creole mustard -- Zatarain's was the brand Claiborne recommended -- the sauce also contains finely chopped heart of celery, green onion and a splash of good oil Paprika adds a further touch of spice and a fine red color

Shrimp Remoulade

This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.

Beef Short-Rib Adobo

Pressure Cooker Beef Short Ribs With Red Wine and Chile Recipe - NYT Cooking

Mix up this six-ingredient soy and ginger marinade in just 15 minutes. Add chicken breasts, freeze, and you'll have a handy anytime meal that tastes much better than takeout.

Freeze-Ahead Marinated Chicken Breasts

Freeze-Ahead Marinated Chicken boneless skinless chicken breasts (about 4 lb) 1 cup soy sauce 1 cup packed brown sugar cup red wine vinegar 1 tablespoon vegetable oil 2 teaspoons finely chopped garlic 2 teaspoons grated gingerroot

GARLIC BUTTER FILET MIGNON http://www.kleinworthco.com/2015/09/garlic-butter-filet-mignon.html

This Garlic Butter Filet Mignon is the most tender & delicious cut. Smothered in garlic butter, it melts in your mouth. A great easy family dinner idea.

Black Peppercorn Steak Sauce Recipe Condiments and Sauces with cream, green peppercorns, worcestershire sauce, brandy

Great, quick sauce for steak or chicken and simple to make. You can also make it with green peppercorns if you prefer.

Simple Steak au Poivre

Simple Steak au Poivre

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