Search Results (7,049 found)
www.allrecipes.com
The bright, fresh flavors of asparagus and lemon permeate this creamy rice dish. Try not to rush this dish, it's worth the wait.
www.allrecipes.com
Roasted turkey is so juicy and flavorful when the bird is stuffed with carrots, onions, celery, and seasonings, and a whole bottle of white wine is poured through the turkey. Butter under the breast skin keeps the meat juicy while the skin bakes crisp and brown.
cooking.nytimes.com
Fresh white bean curd has been an integral part of Asian cooking for centuries Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
www.allrecipes.com
This vegetarian broccoli salad also features cauliflower and is dressed with a light red wine vinaigrette.
www.allrecipes.com
This is great to have on hand for sandwiches. Wonderful on whole wheat with lettuce or sprouts.
www.allrecipes.com
Leftover cooked turkey never had it so good as when combined with angel hair pasta and mushrooms in a delicate cream sauce flavored with sherry and baked in a casserole.
www.delish.com
Longtime companions cranberry and pumpkin are ripe for a culinary renaissance. Here, they become a spectacular salad course or light lunch.
www.allrecipes.com
This Mexican-inspired black bean salad combines rice, corn, and tomatoes with a spicy vinaigrette dressing. It will be loved by the whole family.
www.allrecipes.com
Chinese wheat noodles are double cooked, first in water until al dente and then mounded in a frying pan until crisp and brown. Then its smothered with a delicious sauce made from rice wine, soy sauce and wilted spinach. Next comes asparagus simmered in garlic and ginger.
www.allrecipes.com
These traditional glazed Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu add moisture to the ground beef.
www.allrecipes.com
A fisherman's dream soup with an abundance of vegetables, rosemary, and parsley.
www.allrecipes.com
Tender brisket slices bask in a tangy sweet and sour sauce with browned onions and red wine. A long cooking time makes the meat tender. You can make it the day before, too.