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A delicious baked potato that has a wonderful aroma while cooking.
Ingredients: baking potato, onion, butter, sherry
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Chimichurri is a great way to incorporate fresh greens into any dish without sacrificing any flavor.
cooking.nytimes.com
Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
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The name says it all, slices of pork tenderloin are grilled to perfection, then bathed with a sweet, spicy, and tangy sauce.
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This delicious and rich version of French Onion Soup is spiked with the addition of port wine.
cooking.nytimes.com
This is an adaptation of a classic cabbage dish that I never tire of The cabbage cooks for a long time, until it is very tender and sweet I like to serve this with bulgur, or as a side dish with just about anything
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Here we combine flank stead in an aromatic swirl of sturdy porcini mushrooms, rich Parmigiano-Reggiano cheese, minced garlic cloves, and supple red wine.
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This braised chuck roast recipe is marinated overnight in Barolo Italian wine; garlic, rosemary, and cinnamon round out its deep flavors.
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Sour Cream, mayonnaise and buttermilk set the stage for this amazing dressing. It 's creamy and full of zip - vinegar, mustard, garlic, and Worcestershire take care of that.
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Fresh cranberries provide tart contrast to the soy sauce and dark beer in this saucy steak recipe.
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Chicken and kale in a creamy and cheesy sauce makes a great topping for pasta.
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Try this delicious pasta salad, a favorite with Emeril Lagasse and his family.