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cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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This delicious and rich version of French Onion Soup is spiked with the addition of port wine.
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Clams are steamed in a savory sauce featuring seafood stock, white wine, garlic, fennel and red pepper flakes. Served with crusty bread for dipping, this is an amazing dish that can't be beat!
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This whole-grain Dijon mustard recipe has a pungent heat and a whole-grain texture that pairs well with red meat and poultry.
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A wonderful shrimp soup flavored with feta cheese, clam juice, white wine & tomatoes. Even the pickiest eaters in my family love it! Pinot Grigio is suggested for the wine.
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Tomatoes and onions are sauteed with garlic and wine, tossed with shrimp, and served with pasta in this quick and easy entree.
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Get Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts Recipe from Food Network
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Here's an easy and budget-friendly chicken dish that calls for chicken leg quarters to be simmered to tenderness with white wine, brandy, and mushrooms. It's a different version of the beloved Chicken Cacciatore.
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Two kinds of canned soup -- cream of mushroom and cream of asparagus --are paired with canned crab and white wine for this easy crab bisque. Elegant and quick, and no one needs to know how quick!
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Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.
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Probably one of the easiest things in the world, taking less than 5 mins to prepare, it bolsters any salad, and I've developed this since first making one when...