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Chef John thinks it's way more fun to make your own phyllo dough sheets instead of buying them--and here he shows you how.
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This flavorful mulled wine is served at Christmas markets ('Weihnachtsmarkts') throughout Germany during the holidays.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for boneless, skinless chicken breasts has fontina cheese and prosciutto in a wine sauce for a fast and easy weeknight dinner.
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This recipe is by Trish Hall and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pear and pork team up in this great fall dish.
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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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Chef John's recipe for Thai-style coconut calamari salad would be great over greens, served with rice, or all on its own!
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
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Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
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Get Pantry Pasta Recipe from Food Network
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Get Duck, Duck, Delicious Burgers Recipe from Food Network