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The poaching liquid becomes a delectable and fragrant sauce youll love. If you have some left over, keep it for drizzling over ice cream or cheese for a lovely contrast of flavors.
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Chicken and broccoli with a tangy sour cream sauce.
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Tender beef brisket roasts for hours until tender in an easy, savory sauce flavored with tomato and red wine.
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Get New England Clam Chowder Kissed by Manhattan Recipe from Food Network
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This standard Japanese soup stock is a simple broth of seaweed and dried fish.
Ingredients: water, bonito
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Make these soft pretzels the traditional way by boiling them in water with baking soda for a shiny, golden surface.
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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Get Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing Recipe from Food Network
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Grilled asparagus with fresh eggs, black olives, and shaved dry Jack cheese makes an enticing spring appetizer.
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The Obituary Cocktail is an absinthe-accented martini that's just a little exotic, and has only 3 ingredients.
Ingredients: gin, vermouth, absinthe
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This chocolaty treat is easy to make and perfect for gift-giving.
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An ideal finale to a meal instead of ice cream or cake.
Ingredients: anisette, cacao, lemon juice