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Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.
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Chicken is brushed with an herbed honey mustard sauce, and cooked in white wine. Plenty of tarragon evokes a distinctively French flavor!
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A fragrant saute of onions, garlic, bell pepper and mushrooms is simmered with white wine and lemon juice, with fresh scallops tossed in to soak up the flavors. Serve with fettuccine bathed in pesto, and sprinkle with Parmesan cheese.
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A simple baked pasta recipe with sausage, tomato sauce, and mozzarella cheese.
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"Every house has an herb garden," says Daniel Humm of Ticino, the southern region of Switzerland. Accordingly, he infuses roasted peaches with honey-rosemary syrup. The mascarpone in the ice cream reveals the strong Italian influence on Ticino's cuisine.
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Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
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This hearty, creamy soup joins spinach ravioli and squash in a wonderful, warming pureed blend highlighted by the elegant flavor of leeks.
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This classic Greek shrimp dish is baked with a tomato sauce and topped with feta cheese. Relatively quick and simple to make. This recipe goes wonderfully with rice pilaf and some crusty bread.
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After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.
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The name says it all, slices of pork tenderloin are grilled to perfection, then bathed with a sweet, spicy, and tangy sauce.
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This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.