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Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
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This delicious and classy sandwich is a twist on the traditional recipe by substituting Gouda for Gruyere, adding a splash of white wine to the cheese sauce, and building it on San Francisco-style sourdough bread.
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A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.
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Ham, turkey, Cheddar cheese and vegetables are the filling for these big stuffed omelets that will satisfy appetites of all sizes!
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.
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The Romano and Parmesan cheeses in this sauce give it a rich, hearty flavor. The cheese are simmered with sauteed garlic, tomatoes and herbs.
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Chenin Blancs perfect match. Recipe By: Marcia Kiesel
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This clam sauce is very creamy and there is no butter in it. I get requests for this all the time.
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Portuguese cataplana is a long-simmered pork stew to which clams are added. For our quick take on the dish, weve replaced the usual pork shoulder with sausage.
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Theres no law that says a mixed grill has to be based on meat. Shrimp, scallops and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad and wine and you have a party.
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Oven fried tortellini is just another excuse to eat pasta, as if you needed one.
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This is a thick, hearty soup. Kids love this because of the cheesy flavor.