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Traditionally made with wine, this version of a Swiss fondue features beer for a more robust flavor that will keep everyone dipping anything they can find.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or...
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Get Holiday Biscotti Recipe from Food Network
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This great gluten-free cornbread recipe uses cornmeal and millet flour; no one will ever guess!
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Green peppers stuffed with a mixture of ground beef, rice and onion, seasoned with garlic powder and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
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The classic Mexican comfort-food dish from Chef Deborah Schneider.
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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
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Get Apple Pie Recipe from Food Network
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Broccoli florets, bacon pieces, shredded cheese, chopped onions, and sunflower seeds are tossed together in a creamy garlic sauce.
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Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!