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These cocktails pair perfectly with cheese fondue, which also has the same flavorings of kirsch and white wine. Garnish these fizzy drinks with dried cherries.
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Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from The FourCoursemen's Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash.
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This delicious and rich version of French Onion Soup is spiked with the addition of port wine.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This shrimp scampi recipe features sun-dried tomatoes in the sauce, making a delightful treat for the eye and the palate.
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Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan
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Yes, three heads of garlic. You dont have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.
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Get Spaghetti alle Vongole Recipe from Food Network
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Get Tagliatelle con Vongole Recipe from Food Network
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Fresh morel mushrooms and asparagus complement each other perfectly in this classic risotto that makes for a lovely springtime meal.
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Rosemary and thyme are the seasonings in this coq au vin (French for "chicken simmered in wine") recipe with white wine, bacon, and shallots.
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This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.