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5806 recipes for "pepper"
5806 recipes
Braised Beef in Wine

Braised Beef in Wine

Nov 22, 2005

This is boeuf en daube, a traditional French dish of large chunks of beef marinated in wine and slow-braised in a sealed casserole. It's renowned for its rich, fresh, luscious flavours and ease of preparation. The optional pig's foot (trotter) gives extra body to the sauce by adding natural gelatin. Check with your butcher for the lean thick-cut bacon and the pig's foot, halved lengthwise at the store.

Veal and Spinach Cannelloni

Veal and Spinach Cannelloni

Sep 28, 2010

This recipe is a bit labour-intensive, but it makes two pans – one to eat tonight and another that freezes beautifully for another time.

Porcini-Dusted Beef Tenderloin With Sherry Gravy

Porcini-Dusted Beef Tenderloin With Sherry Gravy

A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The melt-in- your-mouth texture and rich flavour make for an unforgettable holiday meal.

Chicken Milanese with Celery Root Purée

Chicken Milanese with Celery Root Purée

Jan 1, 2014

This dish is low-fuss because you can bread and refrigerate the chicken up to 8 hours ahead—meaning you can avoid greeting guests with eggy, floury, crumby fingers. If you can't find watercress, arugula makes an equally appealing salad topper for the meal.

Curried Pork Tenderloin with Aloo Gobi Cakes

Curried Pork Tenderloin with Aloo Gobi Cakes

We've transformed one of the most popular Indian dishes, a potato-and–cauliflower curry called aloo gobi, into easy-to-make individual cakes. Serve with a dollop of raita or plain yogurt.

Pork, Apple, Sage and Stilton Sausages

Pork, Apple, Sage and Stilton Sausages

Sep 5, 2014

Cheese isn't a typical sausage filling, but here it adds a creamy tang that's addictive. Be sure to work with a partner and use medium-width pork sausage casings -- lamb casings are too narrow.

Crispy Japanese-Style Pork With Sesame Slaw

Crispy Japanese-Style Pork With Sesame Slaw

This shortcut version of tonkatsu, a crispy pork cutlet that's a favourite in Japan, doesn't require any deep-frying but tastes just as delicious as the traditionally prepared dish. Toasting the panko before breading the pork results in an even golden crust. Serve with a dab of spicy mustard.

Irish Red Ale, Cheddar and Potato Soup

Irish Red Ale, Cheddar and Potato Soup

Soup

Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.

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