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This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.
cooking.nytimes.com
Consider denting the budget with a foie gras and truffle indulgence for two By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits As for the truffle, fresh black is not required
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Get Breakfast Sausage Casserole Recipe from Food Network
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Get Passion Fruit Sangria Recipe from Food Network
cooking.nytimes.com
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon A pre-Christian holdover, he wields birch branches and rusty chains, enacting a sort of good cop, bad cop routine with Old St Nick
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Fresh mussels steamed in butter, shallots and white wine.
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Baked chicken with Brie -- a French delight that is simple to cook!
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This is a soup that I came up with a few years ago. After being invited to a holiday party, we were told by the hostess if we wished to bring a dish it was welcome...
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Get Sauteed Onions and Peppers Recipe from Food Network
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Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.
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An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
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Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.