Pot au Feu


Pot au by Sally Swift Yield Serves 6 Time 10 minutes prep, 3 to 4 1/2 hours cooking This classic French dish may sound outdated for our modern lives, but we need to seriously reconsider that attitude. Pot au Feu is at its heart a beautiful, tender pot-roast that’s served in a clear, beef broth...

Lazy Sunday Pot Roast


Lazy Sunday Pot Roast by John "Doc" Willoughby Yield Serves 4 to 6 Time 2 hours 30 minutes cooking, 3 hours 30 minutes total I found this recipe written in pencil on a 3 x 5 card tucked inside my Grandmother Schwyhart's old, worn cookbook. The apples are particularly nice in this...

Joe's Special


Joe's Special From The San Francisco Ferry Plaza Farmers' Market Cookbook by Christopher Hirsheimer and Peggy Knickerbocker. Published by Chronicle Books, San Francisco. © 2006 by Christopher Hirsheimer and Peggy Knickerbocker. All rights reserved. Used with permission. Serves 2 to 4 This...

Lemongrass Beef on Cool Noodles


Lemongrass Beef on Cool Noodles (Bun Bo Zao) Adapted from Pleasures of the Vietnamese Table by Mai Pham (HarperCollins, 2001). Copyright 2001 by Mai Pham. Serves 4 The last time I was in Saigon, I went back to the lively Cho Vuon Chuoi market near our house. I was so excited to find the same stall...

Red Wine Crockpot Roast


Red Wine Crockpot Roast This is an elegant beef dish flavored with rosemary and onion soup mix. Ingredients 2 C. red wine 1/2 C. water 1 envelope dry onion soup mix 1 Tbs. brown sugar 1 tsp. dried rosemary or fresh rosemary 4 lb. trimmed beef roast 1-2 tsp. cornstarch Directions Place roast in...


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