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243 recipes for "bone"
243 recipes
Roast Prime Rib with Rosemary Red Wine Jus Lie

Roast Prime Rib with Rosemary Red Wine Jus Lie

Apr 4, 2009

The simple, flavourful sauce of slightly thickened pan juices, or jus lié, mixed with wine and stock adds a touch of sheer elegance to this special occasion dish. For drama, choose a roast with at least three ribs.

Porto-Style Tripe

Porto-Style Tripe

Citizens of Porto are known throughout Portugal (and, indeed, Europe) as “tripe eaters.” Porto was home to the Portuguese navy and, for most of the 18th century, an important port for the British navy. Porto supplied the ships with huge quantities of salt beef, leaving the city with only the trimmings and innards, which evolved into this famous dish. The ingredient list might look daunting, but it's actually easy to prepare – it just requires lots of time and lots of pots. You can simplify it by eliminating some of the traditional meat ingredients. You can also substitute the calf's or cow's foot with veal shank. Tripe lovers will probably want to increase the tripe by up to double the amount. Porto-Style Tripe is always served with white rice.

Sumac Lamb Chops With Feta-Pea Mash

Sumac Lamb Chops With Feta-Pea Mash

Ground sumac, a staple in Middle Eastern spice cupboards, gives simple seared lamb chops a tart, citrusy boost. On another night, try pairing the brightly flavoured fetapea mash with roasted fish or grilled chicken, or use it as a topper for crostini.

Chicken Fricot

Chicken Fricot

Nov 8, 2011

Fricot is a traditional Acadian stew made with meat or fish. Fluffy dumplings, also called doughboys, are cooked atop the stew, making it the ultimate comfort food. It's a favourite of many New Brunswickers, whether or not they're of Acadian heritage.

Honey Garlic Marinade

Honey Garlic Marinade

Mar 6, 2006

Marinades usually contain an acidic ingredient, such as vinegar, that helps tenderize as it flavours.

Five-Spice Marinade

Five-Spice Marinade

Mar 6, 2006

Marinades usually contain an acidic ingredient, such as vinegar, that helps tenderize as it flavours.

Moroccan Marinade

Moroccan Marinade

Mar 6, 2006

Marinades usually contain an acidic ingredient, such as vinegar, that helps tenderize as it flavours.

Lemon Pepper Marinade

Lemon Pepper Marinade

Jul 14, 2005

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.

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