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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
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A frozen fruit ring floats in a bowl of cognac, wine and champagne.
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Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!
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This homemade yellow mustard recipe gives a spicy bite to hot dogs or soft pretzels.
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Cold Japanese plum wine not only makes an excellent after-dinner drink, it can be used to create quick-soak plums.
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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Quince halves are baked with sweet red wine and whole spices for an exotic-tasting yet homey dessert.
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A holiday spiced cranberry sangria recipe with rosé wine, warm spices, and tart cranberries.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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Lemon is the perfect food and in this chopped and marinated cucumber dish, it adds just the right touch. After everything is measured and stirred, the cucumbers are chilled, and four hours later, spooned onto waiting plates.
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!