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Get Roasted Sausages and Grapes Recipe from Food Network
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
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Mushrooms are sauteed with your favorite herbs and white wine.
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Dates and raisins are simmered in a touch of wine, rolled with cinnamon and nuts into bite-sized balls, and dusted with confectioners' sugar to make a scrumptious treat for your holiday gathering.
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These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
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Get Poutine De Yucca Recipe from Food Network
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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A quick vinaigrette dresses this salad of mixed greens, baby cucumbers, and strawberries.
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Inspired by a salad served at a Basque restaurant in Bakersfield, this sensational summer salad features fresh tomatoes, cucumber, onion, and colorful bell peppers. The dressing combines olive oil, red wine vinegar, with oregano, basil, and marjoram.