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Showing only recipes by “John Torode.”

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Spiced Salad of Braised Beef with Roasted Rice

This is a complex salad even by my standards, but I have to include it as it has been one of my favorites for about 10 years. It’s the wa...

by John Torode


Spaghetti and Meatballs

This is a dish that should really be served out of the big cooking pot on the table. It needs to slop, drip, and splatter. The spaghetti ...

by John Torode


Côte de Boeuf with Caramelized Shallots

Each of these bone-in rib-eye steaks is big enough to serve two. I often cook them with all the fat so I get maximum flavor, then trim of...

by John Torode


Classic Beef Wellington with Honey Parsnips

I don’t care what anyone says-beef Wellington is the holy grail to any carnivore. Its reputation has suffered because it has so often bee...

by John Torode


Bresaola with Celery Root and Mustard Dressing

Celeri rémoulade is a very quick, classic French salad to serve with cured meats and fish. This is good with a soft-cooked egg on top, too.

by John Torode


Veal Scaloppine with Egg and Parmesan

I love this and cannot eat enough of it. Dipped in a light frying batter, the veal is substantial enough to be served alone, with just a ...

by John Torode


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