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Get Leftover Baked Potato Soup Recipe from Food Network
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Brown chicken breasts in butter on the stove before roasting them in the oven.
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Recipe courtesy of Stephanie Izard, winner of Top Chef, season 4.
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Bacon is the beginning of a sweet, savory, and smoky spread that's just irresistible on a biscuit, with crusty bread, or added to scrambled eggs. The flavors of onion, maple syrup, and bourbon whiskey add complexity.
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José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón.
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Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.
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Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce.
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Get White Stone Fruit Sangria Recipe from Food Network
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Flaky appetizers with a jalapeno zing; ideal with wine and best served the day they are made.
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This recipe is by Florence Fabricant and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The perfect shrimp scampi recipe calls for a simple mix of garlic, shrimp, butter and wine. It's a delicious 15-minute recipe that can be served over pasta.
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This pretty fruit soup, made with red wine, may be served either hot or cold as a first course or as a dessert. We always had it as a first course served hot.