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Grilled Flatiron Steaks with Tomatoes and Tapenade
2 likes 31 repins
Summer House Lobster Salad Guests can chip in to make quick work of this casually elegant salad; steaming the vegetables and lobsters in stages in the same pot keeps cleanup to a minimum.
1 like 18 repins
Scallops with Spice Oil Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor.
7 likes 16 repins
Pack Your Knives and Go: A Cooking Vacation in Point Reyes, CA
2 likes 5 repins
Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary This traditional roast veal gets updated with porcini, rosemary, and garlic. Start making this at least one day ahead.
3 likes 4 repins
Braised Veal Shoulder with Gremolata and Tomato-Olive Sauce
2 likes 1 comment 5 repins
Spiced Brisket with Leeks and Dried Apricots You'll need to start marinating the meat at least a day ahead. It can be cooked up to two days before serving.
4 repins
Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Potatoes
3 likes 1 comment 16 repins
Tracey Key to crawl into this picture. I can almost smell it! LOL!
Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad
2 likes 21 repins
Easter Ham, Crunchy Breadcrumb Dressing with Prunes, and salad with Horseradish Vinaigrette
3 likes 8 repins
Pan-Roasted Rib Eyes Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to the oven to allow the inside to finish cooking without burning the outside.
2 likes 7 repins
Double Rack of Pork with Burnt Orange-Caramel Pan Sauce
1 like 9 repins
Bright and Fresh Salads Tangy Lemon Desserts Roast Radishes with Brown Butter The New Cheese Dip BON APPETIT Add This Print E-Mail Feeds RECIPES & MENUS | Recipes Beef Tenderloin with Rhubarb and Red Wine
1 like 6 repins
Thai Spareribs Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior from a soy and brown sugar marinade
6 likes 1 comment 25 repins
Leina Kaylor Likin Thai flavors more and more and not just Pad Thai!
kushi oysters at our Band of Outsiders after party
2 likes 6 repins
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Kathryn Eubank I made this last year - freakin' awesome!