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Get Coq au Vin Recipe from Food Network
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
www.delish.com
Wine=the ultimate way to warm up.
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Sun dried tomatoes add a deeper layer of taste that regular ketchup just can't match.
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Get Tortellini in Brodo Recipe from Food Network
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This recipe for salsa is made in a food processor with fresh tomatoes, onions, and canned green chilies.
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In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg, and cloves gets frosted with a slightly tangy, super-caramelly frosting. Its delicious served cold or at room temperature.
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!