Search Results (21,220 found)
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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White wine, garlic, and lemon combine to create a fragrant flavor in this classic steamed mussels recipe. Serve with grilled bread for a perfect way to savor the broth.
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Highly flavorful beef bouillon soup made from beef oxtails.
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Serve these dill and white wine baked beans as a healthful vegetarian main course or as a side dish alongside grilled chicken or lamb.
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White wine and mustard season a creamy sauce for topping tender, golden pork chops...and they're ready in less than 30 minutes.
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This white wine sangria with peach schnapps, mango chunks, and fresh raspberries is great for outdoor entertaining in the summer months.
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This easy gluten free chicken noodle soup is flavored with onion, cherry tomatoes, baby spinach, white wine and Romano cheese.
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A delicious recipe for meatballs braised with kale. You'll need pork shoulder, bread, ricotta, kale, white wine, sumac, and chicken broth.
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Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
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The creamy sauce for this crisp-skinned chicken is full of pungent marjoram.
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This dish is simple and really delicious for any night of the week. goes well with any pasta or pasta salad and a nice piece of italian bread. For best results...
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Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.