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cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
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Like a tamale, filled with cheese and fresh sweet corn.
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Vanilla sponge cake gets a drenching in a sweet combination of three kinds of milk and then frosted with cream cheese icing in a Mexican-inspired recipe.
cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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Delicious chocolate bundt cake infused with bourbon whiskey.
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I usually make this as an appetizer. Always a hit. It's so easy and quick. Great for potluck, although it's never enough!
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Dark cocoa powder and cinnamon give extra flavor to this chocolate pudding recipe.
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This is a gourmet, unique way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.
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Get Holiday Hot Chocolate Recipe from Food Network
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This is a tasty soup on-the-go. With tons of veggies and protein, it's also quite wholesome. I almost always have the ingredients in my pantry or freezer, and...
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These are the BEST meringues!! I ate the entire batch myself. A very simple recipe for meringues with a hint of cardamom.
Ingredients: egg whites, sugar, cardamom
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It 's hard to make a bowl of cloud-like whipped cream better, but a jigger of bourbon seems to do the trick. Perfect on mincemeat, pumpkin or sweet potato pie. Or just eat it with a spoon.