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Get Baby Spinach with Almonds and Golden Raisins Recipe from Food Network
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Get Sirloin Portobello and Pate Burger Recipe from Food Network
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Get Crayfish Sushi Recipe from Food Network
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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You can now have your favorite bagel at the Thanksgiving dinner table.
www.allrecipes.com
Pounded pork cutlets are breaded with bread crumbs and Parmesan, pan-fried, then served with a mushroom, butter, and wine sauce.
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Much like a chicken stroganoff, with mushrooms and wine in a sour cream sauce. A terrific combination that goes down easy.
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This naughty little cookie is richly flavored with port wine. The cookies are redeemed when chocolate and peanut butter chips are melted into the center.
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This quick and flavorful French dressing is the white variety, which is made without ketchup. Boasting a variety of spices (including tarragon, paprika, thyme, and garlic) and with a white wine undertone, this dressing is a versatile topping for almost any green salad.
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This crab-stuffed sole paupiette recipe is gently poached in a light, aromatic broth and topped with a white wine–butter sauce.
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Try these Chicago-style dogs for a twist on the classic hot dog.
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A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...