Not exact matches
Warming Coconut Chicken Curry Lemon Chicken Easy
Yellow Chicken Curry Beef fried «rice» Chinese 5 Spice «Stank - a-Dank» Crock Pot Spare Ribs Beef and Cabbage Noodles with Almond Chili Sauce Asian Scotch Eggs Korean BBQ Slowcooker Short Ribs &
Oxtail with Bok Choy
ingredients PAPPARDELLE WITH MOM»S SUNDAY SAUCE 5 pounds beef bones (shin and
oxtail) 2 tablespoons olive oil (plus extra for finishing) 2
yellow onions (peeled, small dice) 3 carrots (peeled, thinly sliced 4 cloves garlic (peeled, minced) 1 1/2 cups red wine 2 cups water 1 (28 - ounce) can crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme 2 fresh bay leaves 1 pound fresh pappardelle 1/4 cup fresh parsley (finely chopped) Parmigiano - Reggiano (freshly grated, to serve) Kosher salt and freshly ground pepper (to taste) Butcher's twine
2 1/2 pounds
oxtail, cut into pieces Salt and pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or
yellow onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, or to taste 2 cups dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans crushed Tomatoes 2 bay leaves 2 sprigs fresh thyme or rosemary 1 sprig fresh basil 1 pound dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese, for grating
THE STUDIO MUSEUM in Harlem recently explored the intersection of food and art in an exhibition featuring, «Untitled (Dinners)» by Carris Adams, a text painting that transitions from bold black lettering to a muted pink and
yellow palette spelling out «Chitterlings &
Oxtails Dinners.»