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Crabmeat and asparagus is a match made in heaven. This recipe is also fantastic, however, without any crab at all. Leave it out and serve the risotto as a side dish or as a first course at a springtime dinner party.
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One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
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I always get begged for the recipe to this warm gooey brie with red wine, thyme and mushrooms. I serve it with crostini and a big glass of red wine. You can...
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Much like a chicken stroganoff, with mushrooms and wine in a sour cream sauce. A terrific combination that goes down easy.
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Chunks of sweet apple balance out the flavor of the spicy Korean red pepper paste in this easy to make meal.
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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
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Get Chicken Noodle Casserole Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pasta, eggs, cheese, and bacon come together in the ultimate Italian favorite: spaghetti carbonara. Ready in less than 45 minutes, this recipe is a sure kid-pleaser.
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This stunning classic piccata made with a tangy and savory lemon and white wine sauce is sure to become a standard in your kitchen!
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Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.