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This easy spinach salad with crunchy almonds and pomegranate seeds will have even the veggie-haters reaching for seconds.
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An easy carrot recipe with a rich, tangy sauce balanced by the flavors of butter, brown sugar, Dijon mustard, and white wine vinegar.
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
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Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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This classic French salad from Lyons is a perfect contrast in flavors and textures.
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
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Get Mustard-Marinated Flank Steak Recipe from Food Network
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Easy white cupcakes get the sophisticated flavor of Champagne! They're perfect for celebrations and holidays.