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cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
cooking.nytimes.com
The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto
www.allrecipes.com
Eat well, eat healthy with this herbed chicken sauteed with mushrooms and Marsala wine.
www.delish.com
This earthy risotto is quick, easy, and will totally impress your friends.
www.delish.com
This cocktail is a must-have drink served at a restaurant in The Fairmont Empress in Victoria, British Columbia. It features the hotel's Empress Blend Tea-infused vodka.
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Chickpea flour replaces all-purpose in this cookie recipe with peanut butter, vanilla, chocolate, and oats.
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Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!
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A sophisticated riff on fruit salad with a honey, lemon zest, and dessert wine dressing.
Ingredients: dessert, honey, lemon, melon, blueberries
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Get Antipasti Recipe from Food Network
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Chicken breasts simmered in Marsala wine, broth, mushrooms and - ta dah - mozzarella cheese!
cooking.nytimes.com
This recipe is by Elaine Louie and takes 2 1/2 hours, plus chilling and defrosting.. Tell us what you think of it at The New York Times - Dining - Food.