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cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
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This hearty black bean chili has ground turkey, is flavored with chili powder, oregano and basil, and perked up with a spoonful of red wine vinegar.
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White wine, heavy cream, and chicken or fish stock make the broth for this lovely bisque. You will need an eight quart stockpot for this recipe.
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A puree of carrots, celery, zucchini and onions is combined with a can of condensed cream of mushroom soup, chicken bouillon, sour cream and white wine.
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Get Greek Salad with Oregano Marinated Chicken Recipe from Food Network
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Stuffed zucchini are filled with a light crabmeat and crumb stuffing flavored with white wine to take this garden vegetable to an elegant new level.
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Beef tips sauteed with onions and then mixed with a rich sauce combine for a quick and easy weeknight dinner.
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New York City is known for having some of the most famous steakhouses in the world, and now you can experience classic New York Steakhouse taste in one bite with RITZ Steakhouse Bites.
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This sweet and spicy wine reduction is amazing over baked or grilled fruit, adds a rich tang to sweet vanilla ice cream or jazzes up waffles for brunch. It will impress your dinner party guests with a simple, yet gourmet style sauce.
cooking.nytimes.com
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert It came to The Times in 2010 when the Well blog featured a number of recipes from “The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs."
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A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.