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A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
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Salmon is simply seasoned and baked, then served with a light wine sauce.
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Get Chicken Fried Lamb with White Wine Pan Gravy Recipe from Food Network
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With white wine and Galliano.
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This is a great savory recipe for using Meyer lemons, which are at their seasonal peak these days. It's quick and easy to make and you don't need any special...
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White wine and brandy are mixed with maraschino cherries and plenty of fruit in this sweet and colorful white sangria recipe.
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These cocktails pair perfectly with cheese fondue, which also has the same flavorings of kirsch and white wine. Garnish these fizzy drinks with dried cherries.
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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
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Bacon and white wine make this skillet turkey, by Lindsay Ostrom of Pinch Of Yum, a welcome twist on the standard holiday fare.
cooking.nytimes.com
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.