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Grilled tuna steaks are topped with an unusual sweet and tangy salsa in this dish.
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Use your blender to make a poppy seed dressing to top a salad of lettuce, mandarin oranges, green onions, and almonds with this recipe.
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Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
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Leeks add a mild oniony flavor to these terrific mashed potatoes.
Ingredients: potatoes, leek white, salt, milk, butter
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This sangría recipe uses white wine rather than red along with peaches, banana, orange slices, and apple.
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Get Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy "Equal-Parts" Harissa Salad Dressing Recipe from Food Network
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Get Fettuccine with White Truffle Butter and Mushrooms Recipe from Food Network
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Bacon and white wine make this skillet turkey, by Lindsay Ostrom of Pinch Of Yum, a welcome twist on the standard holiday fare.
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Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.
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This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.