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A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
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Rice is sauteed with onion and garlic, then simmered with pimento peppers.
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Every ingredient in this dip is there for a reason.
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Whip up this quick tartar sauce with common ingredients when you're in a hurry.
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This nostalgic casserole recipe has elbow macaroni baked in a cheesy tomato sauce with ground beef, onions, and bell peppers.
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Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato.
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This vintage recipe for pizza sauce uses canned tomato paste and tomato sauce to make a quick and easy solution for your homemade pizza nights.
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Ground beef, garlic and onions are sauteed, then slow cooked with tomato puree and seasonings.
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
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Cajun-seasoned shrimp, andouille sausage, and the trinity are piled high on tortilla chips and smothered in melty cheese for nachos you won't soon forget.