Ingredients

A Recipe too Good not to Share Andrew Scrivani for The New York Times Some food pictures are just too good not to share. And when the recipe is from none other than Craig Clairborne, you're going to want to try it. Now, I know that this might be more appropriate for a cold winter night, but if you're in the mood for some good home cookin' a hearty beef stew is going to taste great anytime of the year. Serve this over your favorite noodles. Can you say? - Delicious! Think about a loaf of warm bread; pair your stew with a hearty red wine, and you've got a complete meal. INGREDIENTS 4 pounds lean, boneless chuck steak¼ cup olive oil Salt and freshly ground pepper to taste1 tablespoon finely chopped garlic2 cups coarsely chopped onions6 tablespoons flour4 cups dry red wine2 cups water4 whole cloves1 bay leaf½ teaspoon thyme6 sprigs parsley, tied in a bundle6 large carrots, about 1 1/2 pounds, trimmed and scraped PREPARATION Cut the meat into two-inch cubes.Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and

Brussel Sprouts A Great Side Dish for the Holidays You're gonna love these two recipes! I get it. Maybe you had a bad experience with brussel sprouts. Me, too. Overcooking brussel sprouts can bring out the worst in them. Tough, chewey, and bitter. But tender brussel sprouts with the right ingredients can be quite delightful, and they're good for you. Here are two brussel sprouts recipes that you're going to love. Brussel Sprouts with Bacon Ingredients~2 lbs brussel sprouts~1/4 pound bacon, dicedhandful of pecan pieces2 tablespoons maple syrup (optional)salt and pepper to taste Instructions Cut the stems from the brussel sprouts, deeply scoring the sprouts, or cutting in half. Discard the stems. Steam the brussel sprouts until they just start to change color and turn translucent, about 10 minutes. They should still be a bright, bright green when you remove them. Add the bacon pieces to a pan with about 1/4 cup water. Cook on medium-high heat until the water evaporates, then on medium heat, stirring occasionally. Add the brussel sprouts to the pan and fry in the bacon fat, stirring every 2-3 minutes, until they are golden brown on most sides. Add the pecans, salt, pepper, and, if using, the maple syrup, and fry for another 2 minutes or so, stirring constantly. Serve and enjoy! Recipe from TheMinimilistGourmand.wordpress.com Grilled Brussel Sprouts. This recipe comes from Coyote Grills with credit to averagebetty.com Ingredients for Grilled Brussels Sprouts: 12 Brussels Sprouts1 TBSP olive oilSalt & pepper to tasteBalsamic Dressing for drizzlingGrated