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cooking.nytimes.com
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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You'll want to drink this when you're in for the evening! Red wine is combined with port wine, vodka, cardamom, cloves, orange zest, cinnamon sticks, almonds and raisins.
cooking.nytimes.com
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon A pre-Christian holdover, he wields birch branches and rusty chains, enacting a sort of good cop, bad cop routine with Old St Nick
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Get Pork Tenderloin with Bell Pepper Marmalade Recipe from Food Network
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A simple tomato sauce with garlic, red wine and fresh bail. You'll never want to buy store bought sauces again! Serve over your favorite pasta.
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Toasted pine nuts add a nice crunch to this salad with lightly steamed broccoli. The dressing is made with rice wine vinegar and minced garlic.
cooking.nytimes.com
Named for the best actress Oscar winner in 2011 (for "Black Swan") and created by Eamon Rockey of Compose.
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Get Marinated Cherry Tomatoes with Arugula Recipe from Food Network
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Granizado de Moscatel y Uvas.
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Get Sticky Glazed Chicken Thighs in Butter Lettuce Recipe from Food Network