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Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
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Binging is totally allowed when eating these kicked-up shrimp.
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This delicious Galician dish of steamed clams in a saffron-infused white wine sauce is very common here in Spain. I give you my mom's variation, you will love it!
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This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
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Get Butternut Squash Risotto Recipe from Food Network
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The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.
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Get Cheese Fondue Recipe from Food Network
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A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of creamy richness from butter and egg yolks The key here to forming a stable emulsion is temperature Make sure to follow the directions for when to add the cold butter versus the melted butter
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Serve these deliciously savory pork meatballs in a delicate white wine sauce over rice.
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The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.
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Bursting with beans, greens, and sausage, Chef John's white bean and sausage stew is comforting and nutritious and warms you from the inside out.