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Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
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Get Blackberry-White Chocolate Fool with Toasted Hazelnuts Recipe from Food Network
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Get Austrian White Asparagus with Brown Butter Sauce Recipe from Food Network
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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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The foamy cap in this bubby drink comes from egg whites, a classic trick for giving cocktails a rich, creamy texture.
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A delicious, lemony treat without the bite of regular limoncello.
Ingredients: lemons, vodka, milk, sugar
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Dark chocolate truffles with a hint of Cabernet Sauvignon make a decadent dessert that complements a glass of wine quite nicely.
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This grilled calamari with braised fennel and polenta recipe is a mélange of Italian and Mediterranean flavors.
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Get Creamy Polenta with Fricassee of Truffled Mushrooms Recipe from Food Network