Search Results (18,302 found)
www.delish.com
This steak recipe is a flavorful balance of sweetness from the vegetables, acidity from the wine and richness from the beef.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Bison Steak au Poivre with Red Wine Shallot Marmalade Recipe from Food Network
www.foodnetwork.com
Get Grilled Flank Steak with Shallot and Red Wine Sauce Recipe from Food Network
www.foodnetwork.com
Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network
cooking.nytimes.com
Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either
www.foodnetwork.com
Get "Old Bay" Hollandaise Recipe from Food Network
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
www.delish.com
The duck breast with cherry chutney recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
www.allrecipes.com
This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.