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cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
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Canned tuna is seasoned with cayenne pepper, black pepper, parsley, and horseradish in this recipe for tuna loaf.
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This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
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Get Calabrian Mojito Recipe from Food Network
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Get Caribbean Chicken Recipe from Food Network
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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Tomatoes simmered with onion, celery, garlic, parsley basil and oregano. A quick and simple sauce.
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Farro cooked with onions and garlic and tossed with sautéed swiss chard and radicchio
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A recipe for spicy tomato salt.