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A recipe for a basic white wine spritz that you can change with your mood.
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If you love dunking pizza crust in ranch, this ranch roux is for you.
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The Italian bitter cynar is used instead of angostura for a slightly more bitter take on a Manhattan.
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
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A great white bread that uses the food processor. It's a good bread to make if you're in a hurry.
Ingredients: flour, sugar, yeast, salt, butter, egg, water
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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A cocktail made with port.
Ingredients: port, vermouth, triple sec
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This requisite seafood dish was served at the Obama inaugural luncheon.
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A Negroni cocktail twist that uses Scotch and Cynar instead of gin and Campari.
Ingredients: scotch, cynar, vermouth
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Here's a white almond bark that's full of fragrant almond flavor from toasted almonds and almond extract for an easy homemade holiday candy.
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For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.