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I hesitate even to call this a recipe Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Ingredients: chicken, tarragon, juice, olive oil
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A roux-thickened soup base made with chicken bouillon granules, half-and-half, and white wine serves as the background for shrimp and crab meat in this bisque seasoned with onion and white pepper.
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Warm up a chilly evening with this hearty bake of ground beef and ziti pasta in a tasty tomato cream sauce flavored with brown gravy, half-and-half, dried spices and two kinds of cheese.
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Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.
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Chicken is baked in a creamy, wine-based sauce in this white coq au vin recipe that is great for special occasions or Christmas dinner.
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This version is simple but delicious, the soup you make to show off the freshest lobster. A few scallions, half and half, and dry sherry make the base for this lovely bisque.
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Turn to this extra-rich dish for a weekend brunch or a satisfying dessert.
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This wonderful, quick soup works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites!
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Colorful beet hummus made with red beets, tahini, lemon, and garlic. Great with pita chips or veggies!
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Get Italian Tuna Salad Recipe from Food Network
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A frothy bourbon drink with a dash of absinthe.
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Calamari ditches its deep-fried coating in this delicious, quick sauté.