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Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
cooking.nytimes.com
In Turkey, okra is often stewed with lamb or chicken I liked this dish so much that I made it twice in one week, the second time for a big dinner party It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”
cooking.nytimes.com
This is a mainstay in my house, something you can always throw together for an easy light meal The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
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Get Mustard-Marinated Flank Steak Recipe from Food Network
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Easy white cupcakes get the sophisticated flavor of Champagne! They're perfect for celebrations and holidays.
cooking.nytimes.com
Salty white cheese is a savory component that complements melon quite nicely This recipe calls for a mellow, ripe, densely textured variety, possibly as commonplace as cantaloupe or as exotic as a Galia or Charente melon Don’t use watermelon.
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These flavorful Korean-style short ribs have an Asian pear-spiked marinade.
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Mint, sugar, and champagne: for playas only!
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Get Sirloin Steak with Mushroom Marsala Sauce Recipe from Food Network