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cooking.nytimes.com
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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Get Beef Short Ribs Recipe from Food Network
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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
cooking.nytimes.com
This is an adaptation of a classic cabbage dish that I never tire of The cabbage cooks for a long time, until it is very tender and sweet I like to serve this with bulgur, or as a side dish with just about anything
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As pretty as it is tasty, this drink combines Aperol, plums, and sparkling wine.
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Cubed beef steak is marinated in soy sauce, sesame oil, and sugar for at least 4 hours. The meat is sauteed and added to the reduced marinade along with chopped green onions and white wine.
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Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
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Get Christian's Kitchen Sink Salad Recipe from Food Network
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Get Herbed Ricotta Bruschettas Recipe from Food Network