Search Results (18,706 found)
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Tender chicken is topped with Provolone cheese, bathed in a creamy wine sauce, and encrusted with herbed stuffing.
Tender chicken is topped with Provolone cheese, bathed in a creamy wine sauce, and encrusted with herbed stuffing.
www.chowhound.com
An elegant recipe made with halibut fillets and leeks braised in white wine and butter.
An elegant recipe made with halibut fillets and leeks braised in white wine and butter.
Ingredients:
leeks, chicken broth, dry white wine, white wine vinegar, butter, salt plus, italian parsley, thyme, bay leaf, halibut, vegetable oil, chives
www.allrecipes.com
Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
Ingredients:
soy sauce, sake, mirin, brown sugar, green onions, ginger, chicken thighs, vegetable oil
www.allrecipes.com
A tender sour cream-enriched yeast dough is folded around fruit filling to make a cookie that's beloved all over eastern Europe.
A tender sour cream-enriched yeast dough is folded around fruit filling to make a cookie that's beloved all over eastern Europe.
www.allrecipes.com
A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.
A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.
Ingredients:
butter, smith apple, sugar, flour, milk, salt, black pepper, cayenne pepper, nutmeg, eggs, cheddar cheese
cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
www.allrecipes.com
For this tart and tangy relish, fresh cranberries and a whole orange are chopped in a blender or grinder and macerated with sugar and orange liqueur. It can be made ahead, too.
For this tart and tangy relish, fresh cranberries and a whole orange are chopped in a blender or grinder and macerated with sugar and orange liqueur. It can be made ahead, too.
www.foodnetwork.com
Get Mussels Marinara Recipe from Food Network
Get Mussels Marinara Recipe from Food Network
Ingredients:
olive oil, white onion, cloves, white wine, plum tomatoes, oregano, parsley leaves, mussels, basil leaves
www.foodnetwork.com
Get Herb-and-Mustard Sirloin With Baked Potatoes Recipe from Food Network
Get Herb-and-Mustard Sirloin With Baked Potatoes Recipe from Food Network