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Showing only recipes by “John Torode.”

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21159
spiced-salad-of-braised-beef-with-roasted-rice

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...

21160
spaghetti-and-meatballs

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 ...

21161
cote-de-boeuf-with-caramelized-shallots

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...

21162
classic-beef-wellington-with-honey-parsnips

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...

21163
bresaola-with-celery-root-and-mustard-dressing

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.

21164
veal-scaloppine-with-egg-and-parmesan

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 ...

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