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Get Coq au Vin Recipe from Food Network
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A vivacious, crisp sauce for barbecue that plays with flavor by combining sugar, paprika, white wine, vinegar, and hot sauce!
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This recipe is by Barbara Kafka and takes 1 hour 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
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With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.
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Get Garlic Shrimp Recipe from Food Network
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In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.
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Get Iced Coffee Mocha Float Recipe from Food Network
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Classic sauerkraut recipe with chopped apple and juniper berries.
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These flavorful steamed clams are not only easy and delicious they're also fast to make. Plus there's chorizo sausage involved!
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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These sweet and tangy onions make a delicious topping for grilled meats. You can even serve it on crackers as an appetizer.