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Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network
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Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy I weighed the asparagus after breaking off the ends If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
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This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: onion, dry white wine
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Get White Wine Spritzer Recipe from Food Network
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These cocktails pair perfectly with cheese fondue, which also has the same flavorings of kirsch and white wine. Garnish these fizzy drinks with dried cherries.
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Spiced and reduced red wine is combined with red currant jelly and mixed into basic mayonnaise. This pairs well with cold meat, especially roast beef.
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For some reason, poaching eggs scares some people. Probably because when theyve tried to do it, they ended up with loose and wispy eggs instead of nice, tight bundles. There are a couple tricks to doing it right.
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Get Oysters with a Classic Mignonette Sauce Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.