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A recipe for warm Dickensian sangría flavored with roasted grapefruits and oranges.
cooking.nytimes.com
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
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This recipe is by David Tanis and takes 20 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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Filet mignons are often sold with a string tied around them to help keep their shape while cooking.
cooking.nytimes.com
This quick fresh tomato salsa will always be best when tomatoes are in season But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
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Get NY Strip Steak with Red Wine-Rosemary Butter Recipe from Food Network
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Highly flavorful beef bouillon soup made from beef oxtails.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
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A smoky, salty marinade for a 3 to 4 pound brisket. Marinade is good for oven-baked or grilled brisket.
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Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
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Homemade mayonnaise spiked with anisey tarragon.