Search Results (18,302 found)
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
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This refreshing slushy drink has an unexpected but delicious flavor combination of watermelon with sweet red pepper.
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Olives are baked with wine, orange zest, rosemary and garlic in this lovely appetizer or hors d'oeuvre.
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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you love chicken liver pate, you will love this creamy recipe with a bit of a kick from balsamic vinegar, red pepper flakes, and whiskey.
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Simple turkey meatballs - ground turkey mixed with instant rice, onion soup and eggs.
Ingredients: soup mix, turkey, eggs
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My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!
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Get Red Snapper en Papillote Recipe from Food Network