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Get Baked Branzino with Citrus Gremolata Recipe from Food Network
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Get Shaved Vegetable Tart Recipe from Food Network
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Three different types of cheese, plus sour cream and egg yolks, make this recipe especially rich.
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A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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Get Italian Meatball Meatloaf Sandwiches Recipe from Food Network
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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
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Get Grilled Sweet Potato Wedges with Maple Butter Recipe from Food Network
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Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn.
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This recipe combines beef tips with smoked paprika, chipotle, red wine vinegar, and parsley for a unique Argentinean chimichurri main dish.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.