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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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Pear and pork team up in this great fall dish.
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This Braised Endive with Bacon and Mustard Sauce is tender, tangy, and just faintly bittersweet. A great side dish for roasted chicken or meat, or served with...
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My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
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Not your everyday pot roast recipe! Beef roast braised in red wine, with pancetta, onions, carrots, celery, tomato, and garlic.
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This turkey bolognese is something else...
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Roasted Anaheim chile peppers are the star in this guacamole, which is also flavored with lime, garlic, diced tomato, and cilantro.
cooking.nytimes.com
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version
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Broccoli is roasted with fragrant sage leaves and red onions for a crisp vegetable side dish.
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This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic.
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Get Blackberry Winter Recipe from Food Network
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.