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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. My husband and I like things HOT, and the honey, mustard, onion and spices blended together will have you beggin' for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley.
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Fact: Burgers are better with sweet-and-tangy onions glazed in balsamic vinegar.
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A little cayenne pepper transforms creamy deviled eggs into a spicy Cajun-style delight!
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Here we combine flank stead in an aromatic swirl of sturdy porcini mushrooms, rich Parmigiano-Reggiano cheese, minced garlic cloves, and supple red wine.
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This braised chuck roast recipe is marinated overnight in Barolo Italian wine; garlic, rosemary, and cinnamon round out its deep flavors.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles Recipe from Food Network
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Get Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette Recipe from Food Network
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This versatile dressing is made with hoisin sauce, garlic, and red wine vinegar.