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Recipe source: Food and Wine - April 2013 When he hosts dinners, Mario Batali often makes braised dishes

  • 4 4 3 1/4 veal shanks, cut 3 inches thick (5 1/4 pounds)
  • Kosher salt
  • Freshly ground pepper
  • 1/4 1/4 1/4 cup extra-virgin olive oil
  • 1/2 1/2 1/2 Spanish onion, chopped
  • 1 1 1/4 medium carrot, sliced 1/4 inch thick
  • 1 1 1/4 celery rib, sliced 1/4 inch thick
  • 2 2 2 tablespoons chopped thyme
  • 2 2 2 cups dry white wine
  • 2 2 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce
  • 2 2 2 cups chicken stock
  • 1 1 1 cup lightly packed parsley, minced
  • 1 1/2 1 1/2 1/2 tablespoons finely grated fresh horseradish
  • 1 1 1 tablespoon finely grated lemon zest
  • Saffron Orzo, for serving
  • 3 3. 3. Meanwhile, in a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper.
  • 4 4. to Transfer the veal shanks to a platter (see Note). Season the osso buco sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the osso buco and serve with the Saffron Orzo, passing additional gremolata at the table.
  • Make Ahead
  • to 2 buco can be refrigerated for up to 2 days.
  • Notes
  • 6 serving 6 people, cut the veal off the bone into large chunks.
  • Suggested Pairing
  • Surprisingly, Mario Batali pairs these braised veal shanks with white wine. A Santa Barbara Chardonnay matches the richness of the dish.
4.5/5 (6 Votes)

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1. Heat oven to 400 and line a baking sheet with foil

  • 1 lb shredded chicken
  • 4 medium avocados
  • 1 can coconut milk (14 oz)
  • 1/2 tablespoon Cumin
  • 1/2 tablespoon chili powder
  • 2 teaspoon Salt
  • 1 teaspoon black Pepper
  • 1/2 cup chopped cilantro (or parsley)
  • 4 small limes, Juiced
4.4/5 (16 Votes)

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Combine yogurt, coconut water, peaches, banana and ice in a blender

  • 1 cup Cabot 2% Plain Greek-Style Yogurt
  • 1 cup pure coconut water
  • 2 peaches, pitted and quartered
  • 1 banana, peeled and broken in half
  • 1/2 cup ice cubes
4.4/5 (16 Votes)

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Easy and impressive, these sandwich cookies embellish store-bought shortbread with a decadent four-ingredient date-...

  • 1/2 cup dates, pitted and chopped (about 6 dates)
  • 1/4 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup walnut halves, coarsely chopped
  • 8 round store-bought shortbread cookies (about 2 inches in diameter)
  • Confectioners' sugar, for dusting (optional)
4.5/5 (6 Votes)

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Ever wonder how to make your own bacon? Ever get that urge to do something yourself? Curing your own bacon is a sim...

  • Pork Belly
  • Curing Salt
  • Spice
  • Herb
  • Rack + Baking Sheet
4.5/5 (6 Votes)

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This creamy, refreshing, orange-banana drink is great for breakfast, after a workout, or as a midday pick-me-up

  • 1 banana
  • 1/2 cup orange juice more or less, depending on how thick or thin you want it
  • 3 tablespoons virgin coconut oil - liquefied
  • 1 tablespoon Coconut Cream Concentrate
  • 3 tablespoons organic whole milk vanilla yogurt
  • 3 ice cubes
4.4/5 (16 Votes)

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Gazpacho is a liquid salad that's perfect when you think you're too hot to eat

  • 2 cups heirloom tomato
  • 3 cups watermelon
  • 1 small hot pepper, seeded with the ribs removed
  • juice of 1 lime or lemon
  • 1/2 to 1 cup tomato juice or water
  • 2 tablespoons olive oil (leave out to make oil-free)
  • 1 garlic clove, minced
  • 1/2 cucumber, diced
  • 1 small yellow bell pepper, diced
  • 2 Tbs. fresh basil (lemon or lime basil works great)
  • Big handful of chopped fresh mint leaves (orange or lime mint is my favorite)
  • extra chopped tomato, for garnish
  • salt and pepper, to taste
4.4/5 (17 Votes)

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To prepare the Bun Filling: Mix everything together

  • Japanese-Style Sweet Bun Dough:
  • 375 g bread flour
  • 100 g plain flour
  • 35 g milk powder
  • 75 g caster sugar
  • 3/4 teaspoon salt
  • 1 sachet (7g or 2 1/2 tsp) instant dry yeast
  • 1 egg, lightly beaten
  • 150 ml (approx.) lukewarm water, adjust as necessary
  • 40 g butter, cubed
  • Water-Roux Paste:
  • 25 g (just under 2 tbsp) bread flour
  • 125 ml (1/2 cup) water
  • Water-Roux is basically 1 part bread flour to 5 parts water.
  • Bun Filling:
  • 100 g softened butter
  • 45 g plain flour, sifted
  • 50 g milk powder, sifted
  • 45 g caster sugar, sifted
  • 20 g desiccated coconut
  • Mexican Topping:
  • 30 g softened butter
  • 10 g caster sugar, sifted
  • 20 g plain flour, sifted
  • 1/2 egg, lightly beaten for eggwash
  • White sesame seeds
4.4/5 (16 Votes)

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Simple & fast! I divided the tomatoes & dip starter by half & froze it for dinner on another day

  • Penne pasta
  • 1 can diced tomatoes
  • 1 jar chunky artichoke dip starter
4.4/5 (16 Votes)

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The pork tender is marinated in beer overnight and then served with the marinade as a sauce

  • 2 pork tenderloins
  • 1/4 c lager
  • 1/4 c soy sauce
  • 2 T packed brown sugar
  • 1 T plus 1 tsp apple cider vinegar, divided
  • 3 T olive oil
  • 2 T unsalted butter
  • 1/2 medium red cabbage, cored and cut into 1/2 inch strips
  • 1 apple, peeled, cored and chopped
  • 2 bay leaves
  • Kosher salt and fresh ground pepper
4.5/5 (6 Votes)

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Very tasty to use pork tenderloin and low fat also

  • 1 lb pork tenderloin
  • 1/4 tsp salt
  • 1/4 tsp plus 1/8 tsp black pepper
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 c dry white wine(or substitute low-sodium chicken broth)
  • 1/2 c low sodium chicken broth
  • Grated lemon zest and 1 T lemon juice from one lemon
  • 1 T chopped fresh parsley or you can use sage or rosemary
4.5/5 (6 Votes)

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Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan

  • 15 ounces chickpeas, drained and rinsed
  • 1/4 cup teriyaki sauce
  • 1 tbsp szechuan sauce
  • 1 tbsp raw sugar (optional)
  • 2 cups cooked brown rice
  • 1 cup salsa
4.4/5 (8 Votes)

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Hawaiian BBQ: Teriyaki Chickpeas Osso Buco with Horseradish Gremolata