Search Results (7,049 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
onion, vegetable oil, cloves, lemon peel, veal, dry white wine, beef stock, plum tomatoes, sage, parsley
cooking.nytimes.com
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: âBolognese.â Ms Hazan had a few recipes for the classic sauce, and they are all outstanding
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: âBolognese.â Ms Hazan had a few recipes for the classic sauce, and they are all outstanding
Ingredients:
vegetable oil, butter, onion, celery, carrot, beef chuck, milk, nutmeg, dry white wine, plum tomatoes, pasta
www.foodnetwork.com
Get Ragu Alla Napoletana Recipe from Food Network
Get Ragu Alla Napoletana Recipe from Food Network
Ingredients:
pine nuts, raisins, cloves, beef chuck, olive oil, onion, water, red wine, plum tomatoes, tomato paste
www.foodnetwork.com
Get Turkey-Vegetable Parmesan Recipe from Food Network
Get Turkey-Vegetable Parmesan Recipe from Food Network
Ingredients:
eggplant, zucchini, olive oil, turkey, butter, plum tomatoes, dry white wine, basil, mozzarella cheese, parmesan cheese
cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
Ingredients:
tomatoes, garlic, anchovy, capers, olive oil, red wine vinegar, basil leaves, french rolls
cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
Ingredients:
chicken, salt, black pepper, red wine, bay leaf, thyme leaves, lardons, olive oil, onion, carrot, mushrooms, garlic, tomato paste, flour, brandy, butter, pearl onions, crusts, parsley
www.allrecipes.com
This fresh tomato salsa is made with red onion, minced jalapeno, lime juice, and seasonings. For best flavor, let it chill for 3 hours before serving.
This fresh tomato salsa is made with red onion, minced jalapeno, lime juice, and seasonings. For best flavor, let it chill for 3 hours before serving.
www.allrecipes.com
No cooking, no cans. All fresh ingredients and flavor no one will be able to walk away from! Sweet onion and fresh lime juice make all the difference in this recipe. My husband and I will eat this at one sitting!
No cooking, no cans. All fresh ingredients and flavor no one will be able to walk away from! Sweet onion and fresh lime juice make all the difference in this recipe. My husband and I will eat this at one sitting!
www.delish.com
The classic pairing of beets and goat cheese gets a peppery twist with the addition of watercress and radishes. Creamy avocado and acidic red wine vinegar help round out the flavors in this salad.
The classic pairing of beets and goat cheese gets a peppery twist with the addition of watercress and radishes. Creamy avocado and acidic red wine vinegar help round out the flavors in this salad.
cooking.nytimes.com
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Yummy penne pasta recipe with cucumbers, tomatoes and seasonings. So easy it's worth a try.
Yummy penne pasta recipe with cucumbers, tomatoes and seasonings. So easy it's worth a try.
www.allrecipes.com
Pickles seem to work wonders for this simple salad. Sweet pickles are mixed in with the peas and other salad ingredients, and pickle juice is mixed into the dressing.
Pickles seem to work wonders for this simple salad. Sweet pickles are mixed in with the peas and other salad ingredients, and pickle juice is mixed into the dressing.