Search Results (6,308 found)
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
Ingredients:
olive oil, short ribs, flour, onions, celery, carrots, garlic, bay leaves, thyme, red wine, beef stock, parsley
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
Ingredients:
mayonnaise, buttermilk, sugar, milk, lemon, olive oil, white wine vinegar, garlic, celery seed, salt, black pepper
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
Ingredients:
radiatore, green onions, green bell pepper, celery, sugar, vegetable oil, ketchup, white wine vinegar, salt, paprika, black pepper
www.foodnetwork.com
Get Grilled Zinfandel Peaches Recipe from Food Network
Get Grilled Zinfandel Peaches Recipe from Food Network
www.delish.com
Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
Ingredients:
olive oil, cured chorizo, onion, dry white wine, cloves, clam juice, tomatoes, thyme, salt, baguette, mayonnaise, cayenne, shrimp, scallops, black pepper
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Get your blender ready, this dressing is fabulous. Just the right proportions. It 's great on a salad with lots of hearty ingredients like pasta, garlic croutons and salami.
Get your blender ready, this dressing is fabulous. Just the right proportions. It 's great on a salad with lots of hearty ingredients like pasta, garlic croutons and salami.
Ingredients:
mayonnaise, onion, red wine vinegar, sugar, italian seasoning, garlic powder, salt, black pepper
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Try this Chinese-style grilled pork with a sweet-and-sour marinade next time you break out the charcoal grill.
Try this Chinese-style grilled pork with a sweet-and-sour marinade next time you break out the charcoal grill.
Ingredients:
pork tenderloins, soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, food coloring
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Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch.
Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch.
www.simplyrecipes.com
Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
Ingredients:
bacon, chicken, pearl onions, garlic, chicken stock, red wine, bay leaves, button mushrooms, butter
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, green pepper, cloves, leeks, blue crabs, dry white wine, saffron, spaghetti linguine
www.delish.com
When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
Ingredients:
rosemary, garlic, olive oil, pork, lardo, dry white wine, chicken broth, lemon, green peppercorns