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I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This warming dish, a great addition to the holiday table, is so simple that you'll want to make it all year long.
This warming dish, a great addition to the holiday table, is so simple that you'll want to make it all year long.
Ingredients:
turnips, flour, sweet potatoes, butter, vegetable broth, sauvignon blanc, gruyere cheese
www.foodnetwork.com
Get Spicy Marinara Sauce Recipe from Food Network
Get Spicy Marinara Sauce Recipe from Food Network
Ingredients:
olive oil, cloves, tomatoes, tomato paste, oregano, salt, black pepper, red wine, chile
www.allrecipes.com
Thinly-sliced pieces of steak are marinated in a savory-sweet mix of rice vinegar and soy, and rolled around pieces of green onion. Broiled on bamboo skewers, they make a tasty little appetizer bite.
Thinly-sliced pieces of steak are marinated in a savory-sweet mix of rice vinegar and soy, and rolled around pieces of green onion. Broiled on bamboo skewers, they make a tasty little appetizer bite.
www.allrecipes.com
A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.
A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.
Ingredients:
sirloin steaks, butter, brandy, onion, garlic, red wine, steak sauce, worcestershire sauce, button mushrooms, dijon mustard, heavy cream
www.allrecipes.com
The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
Ingredients:
olive oil, red wine vinegar, balsamic vinegar, garlic, mayonnaise, bibb lettuce, sunflower seeds, avocados
www.allrecipes.com
Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
Ingredients:
milk, flour, eggs, butter, shrimp, bay scallops, mushrooms, green onions, chicken broth, swiss cheese, dry white wine, sherry
www.foodnetwork.com
Get Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup Recipe from Food Network
Get Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup Recipe from Food Network
Ingredients:
kabocha squash, butter, canola oil, garlic, ginger, shiitake mushrooms, wonton wrappers, egg, pomegranate seeds, rum, garnish, wine vinegar
www.allrecipes.com
Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
Ingredients:
rotisserie chicken, pie crusts, vegetable oil, onions, celery, chicken broth, evaporated milk, butter, flour, thyme, dry sherry, parsley, carrots
cooking.nytimes.com
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version
Ingredients:
bacon, onions, chicken thighs, button mushrooms, garlic, italian parsley, tarragon, riesling wine
