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These grilled baby back ribs are comfort food for me. As a kid growing up in the San Francisco Bay area, at one point I went to high school in “The City”. My...
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The creaminess comes from fat-free sour cream mashed with potatoes.
cooking.nytimes.com
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
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This delicious and classy sandwich is a twist on the traditional recipe by substituting Gouda for Gruyere, adding a splash of white wine to the cheese sauce, and building it on San Francisco-style sourdough bread.
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Get Ted's Minted White Sangria Cocktail Recipe from Food Network
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Lemonade concentrate and pineapple chunks packs this bubbly white wine punch with fruity flavors.
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Raw tomato sauce with loads of basil can be tossed together in just minutes. Add spaghetti and canned tuna and you have a fine summer meal.
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Get Perfect Citrus Turkey and Gravy Recipe from Food Network
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.
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A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.
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Simmer farro in water with sautéed onion, carrots, and celery. The aromatic vegetables add delicate flavor to the cooked grains.