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cooking.nytimes.com
This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken
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Get Crisp Seared Skate Wing on Sweet Pea Shoots, Slivered Almonds and Lemongrass Vinaigrette Recipe from Food Network
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Exotic ras el hanout and a sweet honey sauce highlight this special lamb dish!
Ingredients: lamb, wine, honey
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"Calimocho, or kalimotxo, is a very popular Spanish cocktail that is served in many bars and prepared by Spanish youth during traditional 'botellon' parties. Calimocho originated in the Basque region of Spain but has spread throughout the entire country and to many other parts of the world. Coca-Cola is the 'authentic' cola for preparing calimocho, but any cola will work."
Ingredients: cola, red wine
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Moscato wine, strawberry lemonade, and strawberry vodka come together in this sweet and tangy alcoholic punch.
Ingredients: wine, strawberry
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This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.
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Recipe for Shrimp with Meyer Lemons, Capers, and Fried Sage Leaves, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
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Get Rigatoni With Braised Giblet Sauce Recipe from Food Network
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The bitterness of radicchio is mellowed by the creamy arborio and smoky cheese in this satisfying dish.
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Get Veggie Benedict with Hollandaise Sauce Recipe from Food Network
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Get Braised Short Ribs with Seared Shrimp and Grits Recipe from Food Network