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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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The 1930s cocktail recipe, courtesy of tiki historian Jeff Berry.
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Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 
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A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
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Dianthus is one of the 130 secret herbs and flowers used by monks at the Chartreuse monastery to make their signature liqueur.
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Get Red Wine Braised Short Ribs Recipe from Food Network
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This herbed vinaigrette has a nice tang from mustard and Worcestershire sauce.
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This recipe is by Cathy Barrow and takes 50 minutes, plus 30 minutes steeping and 12 hours resting after processing. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: wine, thyme, lemon juice, pectin, sugar, butter
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Get Red Wine-Braised Short Ribs Recipe from Food Network
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Get Red Wine Spaghetti with Meatballs Recipe from Food Network