Search Results (25,721 found)
www.foodnetwork.com
Get Salmon-Fennel Salad Recipe from Food Network
cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
www.foodnetwork.com
Get Spicy Marinara Sauce Recipe from Food Network
www.allrecipes.com
These tasty garbanzo bean burgers are quick, healthy and cheap. Served with either a nice green salad or a bun with salsa or mayo, they make a nice main meal or party snack.
www.allrecipes.com
This orange and grapefruit citrus salad with tangy feta cheese and toasted walnuts is a bright and fresh addition to a light summer meal.
www.allrecipes.com
The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
www.foodnetwork.com
Get Kale "Caesar" Salad Recipe from Food Network
www.chowhound.com
During the weekends when things are a little slower in my home, I have been making meals with several veggie side dishes. This Cabbage Orange Salad is one of...
www.delish.com
Stir vigorously while cooking and refrigerate overnight to prevent the polenta from sticking while frying.
www.delish.com
This turkey bolognese is something else...
www.foodnetwork.com
Get Garlic Shrimp Recipe from Food Network
www.allrecipes.com
This is the cabbage version of the classic Portuguese sausage and potato soup. Slices of Portuguese chourico sausage are simmered together with garlic, onions, cabbage, and smoked paprika in a thick and creamy soup.