cooking.nytimes.com
Boeuf à la Mode Recipe
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
chuck, nutmeg, allspice berry, onion, carrot, celery, tomato paste, red wine, cognac, beef, bouquet garni, bay leaves, porcini mushrooms, beef stock, parsley
www.allrecipes.com
Dutch Apple Berry Pie
Blueberries, raspberries and apples find harmony in this delightful pie. Cinnamon, nutmeg, allspice, flour and brown sugar are sprinkled on top of the fruit, and the pie bakes within 30 minutes.
green apples, raspberries, blueberries, pie crust, flour, brown sugar, butter, cinnamon, allspice, nutmeg
cooking.nytimes.com
Chicken Tacos With Chipotle Recipe
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label
chicken thighs, scallions, bay leaf, thyme branch, black peppercorns, allspice berry, cloves, olive oil, yellow onion, garlic, cumin, chipotle chiles, adobo sauce, broth, corn tortillas, white onion
