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Spicy steamed mussels in white wine and tomato juice.
cooking.nytimes.com
Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs
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Taco seasoning and picante sauce transform beef and melted cheese into a flavor fiesta!
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Quick, easy, and absolutely delicious fish stew! Fresh fish fillets cooked in a stew with onions, garlic, parsley, tomato, clam juice and white wine.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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Save money by making cold brew coffee concentrate at home; add as much creamer, simple syrup, and ice to each cup as you like!
Ingredients: coffee, water, sugar, ice, syrup
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Pimiento cheese spread is one of those Southern comfort foods that doubles as a really delicious appetizer. If solace is what you're seeking, use the spread to make a sandwich on white bread, or grill for a tasty grilled cheese.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic French salad from Lyons is a perfect contrast in flavors and textures.
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Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
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Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.