Black Pepper

Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo

Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.

Rappie Pie

Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.

Canadian

Jamaican Beef Patties

Make the Pastry Dough

Jamaican

Salmon Prawn Risotto

Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.

Italian

Beef Mechado

Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well. 1. Add the cubed beef tenderl...

Filipino

Pizza Express Margherita

1 Preheat the oven to 230°C.

Italian