Search Results (6,122 found)
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A simple salad recipe combining the best of Spanish flavors like Manchego cheese, membrillo, and almonds.
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Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: onion, dry white wine
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The sweet and tangy salad duo gets warm and toasty.
cooking.nytimes.com
Mushrooms are like sponges full of water When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up So start by letting them hit the hot oil, sizzle and then color a bit
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A rich eggy bread, made easier by preparing the dough in the bread machine.
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Delicious crab salad! with hazelnuts and chopped pear, served on a bed of butter lettuce.
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This simple dish of rice, caramelized onions, and lentils is a Middle Eastern staple.
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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
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A fast pasta dish flavored with white wine, garlic, and lemon.
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Sicily is the inspiration for chicken livers in a wine sauce redolent of garlic and studded with raisins and pine nuts. The livers are delicious over polenta better yet, crisp fried polenta. Or serve them on a bed of buttered noodles or on toast.
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Get Dirty Pickle Recipe from Food Network
Ingredients: vodka, vermouth, pickle juice, okra