Search Results (7,017 found)
www.allrecipes.com
Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
Ingredients:
butter, apple juice, dry white wine, turnips, parsnip, carrots, sweet potatoes, rutabagas
www.allrecipes.com
The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.
The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.
www.delish.com
This homemade spicy tomato ketchup is great with chicken and even better with burgers.
This homemade spicy tomato ketchup is great with chicken and even better with burgers.
www.allrecipes.com
Save your vegetable scraps for making a delicious homemade stock you can use in any soup, stew, or braise.
Save your vegetable scraps for making a delicious homemade stock you can use in any soup, stew, or braise.
Ingredients:
carrot, onion, cloves, olive oil, thyme, bay leaf, peppercorns, water, salt, white wine, parmesan cheese
www.delish.com
Roast beef with Yorkshire puddings is the most traditional British meal, but it is every bit as popular here in the United States.
Roast beef with Yorkshire puddings is the most traditional British meal, but it is every bit as popular here in the United States.
Ingredients:
roast, dry red wine, bay leaves, black peppercorns, mustard, garlic, thyme, brown onion, carrots, leek, celery, olive oil, flour, eggs, milk, water, beef stock
www.delish.com
Not that you need more reasons to eat avocados.
Not that you need more reasons to eat avocados.
Ingredients:
avocados, lemon, greek yogurt, red wine vinegar, chicken, celery, dill, shrimp, red bell pepper, corn, juice, cilantro, butter, eggs, bacon, cheddar cheese, chives
cooking.nytimes.com
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables Though their charms are many, my favorite is their stuffable shape The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables Though their charms are many, my favorite is their stuffable shape The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño
Ingredients:
cherry peppers, balsamic vinegar, white wine vinegar, salt, olive oil, basil, rosemary, garlic, cheese, prosciutto
www.chowhound.com
A simple, festive cocktail recipe made with sparkling wine and ginger liqueur.
A simple, festive cocktail recipe made with sparkling wine and ginger liqueur.
www.allrecipes.com
These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
Ingredients:
vegetable oil, turkey, cabbage, carrots, green onions, chile, cornstarch, white wine, phyllo pastry, sauce
www.allrecipes.com
Romano beans are similar to green beans and make a great side dish when marinated with garlic, mint, olive oil, and vinegar.
Romano beans are similar to green beans and make a great side dish when marinated with garlic, mint, olive oil, and vinegar.
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
The eggs in mayonnaise hold the oil in suspension, while vinegar and lemon juice add acidity and flavor. It is one of the most loved of all French sauces, especially when served with poached and fried fish dishes and cold meats.
The eggs in mayonnaise hold the oil in suspension, while vinegar and lemon juice add acidity and flavor. It is one of the most loved of all French sauces, especially when served with poached and fried fish dishes and cold meats.