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cooking.nytimes.com
As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine It is just the thing to sip on a winter's night as your toes keep warm by the fire If you choose to serve glogg the traditional way, with raisins and almonds, you'll be rewarded at the end of your glass with plump, wine-infused raisins and tender, toothsome almonds.
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Chicken cubes are marinated in a chili-lime sauce and then grilled. Serve with white long grain rice and grilled veggies for a delicious dinner.
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Ajvar is a red pepper and eggplant relish.
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Onion and vinegar deliver sweetness and tang to the smoky bacon dressing in Chef John's German potato salad made with subtly smoky grilled potatoes.
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Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
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Quick and easy chicken piquant, made with diced tomatoes with green chile peppers, is a spicy and crowd-pleasing dish perfect for weeknight dinners.
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A classic French vinaigrette with Greek seasoning and lemon is a fresh and tangy dressing for summer salads.
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Ginger ale adds a sparkling sweetness to this refreshing red wine punch.
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This starter relies on seasonal produce to shape its personality. This means apples, mushrooms, and zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white.
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This is a flavorful, simple way to dress up plain steamed green beans for an easy side dish that practically cooks itself while you are getting the rest of the meal together.
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These tender escargots in mushroom caps are smothered with wine sauce and cheese.
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Braising is an excellent method of cooking when it comes to tough meats. Braising is classically done by, first, browning the meat on all sides on a hot skillet...