Search Results (18,302 found)
cooking.nytimes.com
This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chopped clams and mushrooms simmered in white wine and butter with garlic and a touch of sour cream. Tossed with linguine pasta and served with a side salad and French bread, you'll have yourself a meal to remember!
Chopped clams and mushrooms simmered in white wine and butter with garlic and a touch of sour cream. Tossed with linguine pasta and served with a side salad and French bread, you'll have yourself a meal to remember!
Ingredients:
linguine, butter, white onion, mushrooms, cloves, dry white wine, juices, sour cream, parsley
www.chowhound.com
This roasted duck dish was served at the Obama inaugural luncheon.
This roasted duck dish was served at the Obama inaugural luncheon.
Ingredients:
olive oil, onion, garlic, shallot, black pepper, cumin, red pepper flakes, salt, red bell pepper, plum tomato, dry red wine, cider vinegar, sugar, dijon mustard, cherries, golden raisins, duck, water, tarragon
www.allrecipes.com
Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
Ingredients:
tomatoes, tomato paste, tomato sauce, oregano, parsley, basil, sugar, salt, cloves, olive oil, red wine, meatloaf mix, cereal, eggs, parmesan cheese, garlic salt, nutmeg, black pepper
www.allrecipes.com
Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
Ingredients:
marsala wine, honey, cloves, pork, rice vinegar, sugar, salt, red pepper flakes, french rolls, lettuce
www.chowhound.com
Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
Ingredients:
caraway seeds, rice vinegar, olive oil, dijon mustard, worchestershire, salt, pepper, cabbage, celery, red onion
www.allrecipes.com
These slightly sweet potatoes are perfect with most entrees.
These slightly sweet potatoes are perfect with most entrees.
www.allrecipes.com
Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
Ingredients:
lemon juice, lemon, brussels sprouts, olive oil, butter, garlic, black mustard, dry white wine
www.allrecipes.com
Red wine and cherry brandy are combined with frozen fruit juices to make a big batch of easy, fruity sangria that's ready to drink as soon as it's mixed.
Red wine and cherry brandy are combined with frozen fruit juices to make a big batch of easy, fruity sangria that's ready to drink as soon as it's mixed.
cooking.nytimes.com
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
Ingredients:
leeks, red wine vinegar, dijon mustard, garlic, breadcrumbs, thyme, parmesan, parsley, eggs
www.allrecipes.com
Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
Ingredients:
pinto beans, garlic, epazote, water, lard, onions, salt, serrano chili, chipotle pepper