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Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Classic French preparation of rabbit, braised in white wine with shallots and prunes.
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Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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Get Linguine with Red Clam Sauce Recipe from Food Network
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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Baked chicken with Brie -- a French delight that is simple to cook!
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Raspberries, strawberries, honeydew, and watermelon soak in white wine for this refreshing summer beverage.
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This hearty winter soup kicks boring canned soups to the curb.
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Oranges and thyme are magical together in this simple and elegant dessert. If you want a completely clear syrup without the bits of thyme, put the leaves in a tea ball and remove it once the syrup is chilled.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Get Sausage-Provolone Patties With Fried Eggs Recipe from Food Network