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Chef John's grilled flank steak uses a fantastic Dijon mustard rub with pimenton (smoked paprika) and sherry vinegar to give the steak a delicious flavor.
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An easy brunch cocktail recipe made with fresh peaches, peach liqueur, lemon, and some sparkling bubbly champagne.
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Get Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish Recipe from Food Network
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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil are incredibly impressive, yet surprisingly easy to make. The contrasting textures and flavors...
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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Warm leeks over smoky bacon cream with crisp hazelnuts.
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This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert It came to The Times in 2010 when the Well blog featured a number of recipes from “The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs."
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Dress up traditional sangria by adding green and red grapes, plus diced apple, lemon and lime to a sparkling pink mix of rum, brandy, white Zinfandel wine, and lemon-lime flavored soda.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
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Get Grilled Zinfandel Peaches Recipe from Food Network
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.