Search Results (2,685 found)
cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
www.allrecipes.com
Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
www.delish.com
This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
www.foodnetwork.com
Get Cilantro-Lime Rice Recipe from Food Network
www.chowhound.com
An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
www.allrecipes.com
This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
www.allrecipes.com
The flavor of this hearty rendition is boosted by the addition of sauteed onion, celery and garlic before braising. Bay leaves and cloves are also used.
www.chowhound.com
This easy beef stew recipe is a classic slow-cooked dish with chuck roast, carrots, celery, and potatoes simmered in a rich red-wine sauce.
www.chowhound.com
An elegant salad recipe of warm lobster tossed with tarragon butter and served over butter lettuce.
www.simplyrecipes.com
Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
www.foodnetwork.com
Get Yellow Pepper Soup Recipe from Food Network