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cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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We're cheesing out over this pepper jack dip.
Ingredients: butter, flour, heavy cream, pepper
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Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors...
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Yummy, oozing, fried green olives! A very unique appetizer that is great to have on hand in the freezer for impressing unexpected guests!
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Chicken Cheddar Shells with shredded chicken, broccoli, white Cheddar and creamy Alfredo sauce, is a simply delicious dish your family will love.
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Seasoned brisket is slowed baked until fork-tender in this Texas-style beef dinner.
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Get Dill Benedictine Dip Recipe from Food Network
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
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Get Sam's No.3 Kickin' Green Chili Recipe from Food Network
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A sophisticated smoked salmon with caviar on cucumber recipe.