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This creamy salmon soup is quick and easy to make. Seasoned with white pepper, paprika, and dill weed, it combines half-and-half with a splash of port for deep, rich flavor.
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Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.
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Fresh tomatoes slowly cook with onion, green pepper, garlic, and red wine in this rich, flavorful sauce.
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In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip.
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A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine.
cooking.nytimes.com
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen But the fiery, crunchy chicken wings there are the stuff of dreams This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Lovers of chicken livers will find this dish a treat, and we think even those who are skeptical will fall for these morsels with their crisp coating and subtle cheese flavor.
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Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
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Recipe for Haricots Verts with Hazelnuts, Balsamic Vinegar, and Mustard, as seen in the September 2008 issue of 'O, The Oprah Magazine.'