Search Results (7,049 found)
www.delish.com
Wine=the ultimate way to warm up.
www.delish.com
This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
www.foodnetwork.com
Get Honeydew Melon Soup with Ice Wine Recipe from Food Network
www.delish.com
Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
www.delish.com
Plums and star anise form a brilliant and novel pairing. Although you don't eat it, we like to leave the star anise in the syrup because it looks so beautiful; you can remove it if you prefer. Serve the compote with pound cake or butter cookies.
www.foodnetwork.com
Get Kung Pao Calamari Recipe from Food Network
www.chowhound.com
Herbs and Dijon mustard make for a quick salad dressing with bright herb flavor.
www.simplyrecipes.com
Get into the holiday spirit with Honey Mulled Wine! This red wine is sweetened with honey and spiced with cinnamon. It's an easy (and easy to love) winter warmer.
www.allrecipes.com
Who needs plums when you have sago, raisins, currants and dates in this steamed stovetop pudding?
www.allrecipes.com
The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.