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cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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You can now have your favorite bagel at the Thanksgiving dinner table.
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Mushrooms, tomatoes, and basil simmer with red wine and a splash of lemon juice to make a light sauce for shrimp and linguine.
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network
cooking.nytimes.com
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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Put together this easy baked shrimp scampi recipe with a flavorful sauce made with mustard, white wine, lemon juice, and sweet onion.
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Orange juice and grated orange peel add strong citrus flavor to this homemade salad dressing.
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With little effort, you'll get big applause for 15-minute pork chops and rice.
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These gourmet burgers topped with cheese, bacon, mushrooms and onions sauteed in red wine are sure to be a hit at your next cookout.
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Get Skirt Steak with Cipollini Onions Recipe from Food Network
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Delicious portabello mushrooms cooked with wine, garlic and parsley enhances a creamy rich and ready-made Alfredo sauce. Serve over cheese tortellini for a quick yet impressive dish.