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cooking.nytimes.com
This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!) Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.
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Very tasty and very quick! My husband loves it, and I love that it takes only a few minutes to make! Use any or all of the ingredients, or whatever you have on hand! White wine may be substituted with heavy cream.
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Get Chicken Vesuvio Recipe from Food Network
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Get Pork Scallopini with Spaghetti Squash Recipe from Food Network
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Get "Braised" Halibut with Grilled Corn Cakes Recipe from Food Network
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My favorite comfort food, though it takes a bit of work. This dish can easily become a main course due to its richness and the addition of the cheesy crouton...
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Get Bread and Butter Pudding Recipe from Food Network
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Get Queen's Choice Quail with Fig and Date Sauce Recipe from Food Network
cooking.nytimes.com
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: “Bolognese.” Ms Hazan had a few recipes for the classic sauce, and they are all outstanding
cooking.nytimes.com
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
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Get French Onion Dip Soup with Dijon and Gruyere Croutons Recipe from Food Network
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Chicken thighs are cooked with sherry, ginger, sesame soil, and bok choy in this paleo teriyaki recipe prepared in the slow cooker.