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This dish was inspired the Frango ao Vinho Branco my uncle Mateus recently made for a large family gathering. I wanted to try to make something as flavorful...
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Cut zucchini into spirals and deep-fry them like onion strings to make this tasty and clever treat that is a perfect side for seafood.
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I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Rice infused with garlic and onion baked in chicken stock makes a wonderfully simple dish even picky eaters will enjoy.
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Pears simmer with red wine and spices in this light, simple classic.
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The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but the pre-cooked potato surface develops great crunchy texture in the oven.
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This is a dry soup mix packed with split peas, pearl parley, lentils, onion flakes, rice and alphabet macaroni. Just add tomato paste, diced tomato, ground beef, and garlic for a rich and flavorful soup. Makes a wonderful gift.
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Whole peppercorns and bay leaves give their distinctive flavors to this simple but delicious chicken soup recipe. A leftover chicken, a couple of carrots and potatoes, some green beans, and an onion are all you need. Serve with fresh rye bread.
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Get Simple Tomato Sauce Recipe from Food Network