1. Heat oven to 325 degrees. Season the short ribs lightly with salt and pepper. Heat a Dutch oven over high heat until hot. Add vegetable oil and sear the short ribs on all sides. Remove the short ...

Squashed between two west London hotels, high Edwardian on one side, the other considerably less grand, the Bombay Brasserie presents a rather unprepossessing face to the world. True, it has a large ...

Brasserie’s grain salad starts with farro, a super-grain from Italy. Every week, the Let's Eat team takes your requests for recipes from St. Louis area restaurants. Some of those recipes have come ...

1 quart (4 cups) very thinly sliced peeled yellow onions 6 tablespoons unsalted butter 1 teaspoon kosher salt 1/3 cup all-purpose flour 6 cups rich chicken stock 1 tablespoon sherry vinegar 1/8 ...

Recipe courtesy of Chef Eric Brownlee and The Katharine Brasserie and Bar.Recipe yields 4, 8 oz. portionsIngredients2.5 TB unsalted butter ( ½ TB softened, remaining 2 TB cut into small ¼” pieces)½ TB ...

1. Measure marinade ingredients into a self-sealing food bag. Add pork and refrigerate at least 12 hours, turning from time to time. 2. Mix garlic mayonnaise ingredients and refrigerate, covered. (Can ...

High Road Brasserie's lamb rump with artichokes and spring carrots Credit: Photo: High Road Brasserie Located in leafy Chiswick, High Road Brasserie is a homely brasserie operated by the Soho House ...

Artisan bread rising in the land of the great white loaf Going global: multicultural Melbourne's best bread Upper crusts: Sydney's best bread Recipes: bread from around the world Brasserie Bread ...

Norma A. Harris, New Berlin, requested a recipe form Lagniappe Brasserie, 17001 W. Greenfield Ave., New Berlin. She wrote: “Recently friends and I had lunch at Lagniappe. It was one of the Top 30 ...

Q: Recently, my husband and friends had dinner at J. Alexander’s. I ordered the French Brasserie style steak. It was the best steak I have had, including at high-end steak houses. I would love to know ...

This is Basque Week at Anisette Brasserie in Santa Monica, where chef-owner Alain Giraud and chef de cuisine Joshua Smith have been offering a 6 course menu showcasing the cuisine of the region.

Mix lemon zest with salt and pepper to the ratio of two parts seasoning to one part lemon zest. Season the trout, join two filets together and wrap them with one slice of prosciutto speck at the ...