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This creamy dressing is spiced up by fresh green onions and garlic and a hefty splash of red wine.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Macadamia Nut-Crusted Ono with Mango-Lime Butter Recipe from Food Network
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks!
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Get Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce Recipe from Food Network
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Get Veal Ragu with Campanelle Recipe from Food Network
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A traditional martini invented in Quantico, Virginia has an easy-to-remember formula: 5 parts vodka, 4 parts gin, 3 ice cubes, 2 parts pale dry sherry, and 1 part water. Serve it ice-cold.
Ingredients: vodka, gin, ice, dry sherry, water
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Chef John produces melt-in-your-mouth, tender results in his version of Lion's Head meatballs, the Chinese dish that's simmered in a savory broth with vegetables.
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Get Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish Recipe from Food Network
www.chowhound.com
An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Fresh herbs take plain risotto to new heights.