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cooking.nytimes.com
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
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Heady red wine + wild pork = delicious.
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Get Pan-Roasted Monkfish with Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach and Red Wine Sauce Recipe from Food Network
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Get Raspberry Peach Mimosas Recipe from Food Network
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Get Sole Paupiette with Crab and Smoked Salmon Mousseline Recipe from Food Network
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Pan-fried chicken simmers in a creamy Marsala sauce in this quick recipe.
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Risotto flavored with fava beans, onion, broth and white wine. Can be made with either chicken broth or vegetable broth.
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Recipe for White Bean Salad with Tomatoes and Crisped Sage, as seen in the June 2007 issue of 'O, The Oprah Magazine.'
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A twist on Alsatian choucroute garnie made with kielbasa, pork spareribs, and potatoes.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
If you aren't using a whole chicken for the Stuffed Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock.