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Get White Peach Sangria Recipe from Food Network
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This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
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Bitter produce like endives, radicchio, and kumquats are in peak season in winter.
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Peaches are stuffed with a fig and pine nut mixture, soaked in wine, and topped with brandy before baking.
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This easy recipe for braised white beans with chard has canned cannellini beans, onion, garlic, Swiss chard, and parsley.
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A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
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A garlicky olive oil and vinegar dressing graces a hearty mix of garbanzo beans and yellow bell peppers.
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Emmentaler and Gruyere cheeses combine with white wine, nutmeg, and garlic for a simple and delicious fondue for dipping French bread and boiled red potatoes.
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Reinvent turkey leftovers with this simple method for making turkey soup. Simmer turkey bones with onion, carrots, celery, and herbs for a tasty broth. Just add chopped leftover turkey meat and the soup is ready!
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Get Pig Head Platter Recipe from Food Network
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Beef short ribs are slowly braised with Bloody Mary mix and red wine in this savory dish.
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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.