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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This take on a classic recipe combination of chicken and Marsala wine uses chanterelle mushrooms and plenty of butter to deliver a tasty chicken main dish.
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Get Beef Tenderloin with Quick Red Wine Pan Sauce Recipe from Food Network
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This versatile dressing is made with hoisin sauce, garlic, and red wine vinegar.
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A dream come true: pomegranate liqueur mixed with Cointreau, fresh orange juice, and champagne. Sparkling wine is fine, too, if you're out of Champagne. Garnish with orange zest.
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Succulent pork roast with fragrant garlic, rosemary and wine.
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Traditional sangria is made with red wine and fruit--this version is spiked with sour apple schnapps and rum, and uses strawberries, grapes and lime.
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Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
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Spicy steamed mussels in white wine and tomato juice.
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Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine, and coffee.
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A French-influenced side salad with herbs and red wine vinaigrette.
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Wine, mushrooms, and shallots build up the flavor of healthy but sometimes boring bulgur.