Search Results (11,380 found)
www.allrecipes.com
Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
Ingredients:
butter, olive oil, garlic, red onion, swiss chard, dry white wine, lemon juice, parmesan cheese, salt
cooking.nytimes.com
This recipe is by Moira Hodgson and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fish steaks, juice, olive oil, onion, garlic, chicken stock, plum tomatoes, tomato paste, dry red wine, parsley leaves, capers
www.chowhound.com
A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
Ingredients:
flour, cocoa, baking powder, baking soda, salt, chocolate, rice milk, cider vinegar, nonhydrogenated margarine, brown sugar, sugar, vanilla, powdered sugar
www.chowhound.com
These are very very easy and fast to make, and really delicious and addictive. They're my favorite way to eat kale, and my 4 year old daughter loves them too.
These are very very easy and fast to make, and really delicious and addictive. They're my favorite way to eat kale, and my 4 year old daughter loves them too.
cooking.nytimes.com
Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
Ingredients:
brisket, onion, ginger, cloves, ketchup, dry red wine, cider vinegar, soy sauce, honey, dijon mustard, pepper, ginger ale, olive oil
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
Ingredients:
shallots, ginger, lemon, dry white wine, heavy cream, butter, soy sauce, shiso, canola oil, mahi mahi, sesame seeds
www.chowhound.com
This delicious recipe comes from Boston based Sebastians. It is a quick and easy recipe that everyone will enjoy.
This delicious recipe comes from Boston based Sebastians. It is a quick and easy recipe that everyone will enjoy.
Ingredients:
olive oil, spring onions, cloves, arborio rice, white wine, chicken stock, basil, chives, italian parsley, parmesan cheese
www.delish.com
Poaching the salmon gives it a light pink color that is uniform throughout.
Poaching the salmon gives it a light pink color that is uniform throughout.
Ingredients:
mayonnaise, chives, mint, ginger, tarragon, dijon mustard, lime, lime juice, water, bay leaves, dry white wine, shallot, salmon
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Roasted vegetables and chicken bones are simmered on the stove for hours creating a rich a flavorful chicken stock perfect for a Saturday project.
Roasted vegetables and chicken bones are simmered on the stove for hours creating a rich a flavorful chicken stock perfect for a Saturday project.
Ingredients:
olive oil, rotisserie chicken, carrots, onions, celery, dry white wine, peppercorns, cloves, bay leaves, thyme, water
www.delish.com
Stuffing the turkey is a surefire way to keep the meat moist according to Mario Batali.
Stuffing the turkey is a surefire way to keep the meat moist according to Mario Batali.
Ingredients:
turkey, olive oil, pork, prunes, chestnuts, bread crumbs, parmigiano reggiano, eggs, black pepper, nutmeg, rosemary, sage, dry white wine
cooking.nytimes.com
This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables Save some time by having your fish counter do the skinning and boning for you, if possible
This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables Save some time by having your fish counter do the skinning and boning for you, if possible
Ingredients:
olive oil, leek, onions, carrots, tomato, parsley leaves, cloves, white wine, monkfish, egg yolk, lemon juice
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Tender pearls of large couscous make the perfect backdrop for scallops cooked in a white wine and parsley sauce for a quick main dish that's fancy enough for company or a special meal.
Tender pearls of large couscous make the perfect backdrop for scallops cooked in a white wine and parsley sauce for a quick main dish that's fancy enough for company or a special meal.
Ingredients:
water, butter, salt, pearl couscous, olive oil, white wine, parmesan cheese, cloves, parsley, bay scallops