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cooking.nytimes.com
Part sangria, part punch, this is a refreshing and lightly alcoholic way to quench the thirst of a large group Danielle Wecksler, a cooking instructor in South Carolina, created it for an outdoor Lowcountry boil in Charleston It highlights local peaches and berries, and was created to counter the stifling Southern heat
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Fresh berries and watermelon give a summer-inspired twist to this rosé sangria that's made ahead and chilled for an easy party staple.
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Get The Best French Onion Soup Recipe from Food Network
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An elegant and delicious first course, these rich-tasting crostini also make a lovely light lunch or supper.
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Easy and hearty chicken stew recipe with loads of red onions and tomatoes! Seasoned with Dijon mustard.
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Your typical takeout order has nothing on this homemade version.
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Grilled Romaine! Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad.
cooking.nytimes.com
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
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Get Linguini Puttanesca Recipe from Food Network
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Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.
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Get Cucumber and Ginger Mignonette Recipe from Food Network