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Get Watermelon and Halloumi Recipe from Food Network
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Port- and wine-steeped prunes with mascarpone.
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Get House Dijon Mustard Recipe from Food Network
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Get Roasted Sausages and Grapes Recipe from Food Network
cooking.nytimes.com
Collard greens don’t have the cachet of popular greens like black kale and rainbow chard This is probably because collards have a stronger flavor and tougher leaf than many other greens They do stand up to longer cooking, but they don’t require it
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.
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Dark chocolate truffles with a hint of Cabernet Sauvignon make a decadent dessert that complements a glass of wine quite nicely.
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Get Pacific Rim Geoduck Carpaccio Recipe from Food Network
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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Get Poached Eggs with Frisee Salad Recipe from Food Network
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Fragrant skewers of beef (or chicken, or pork) are are marinated with traditional Indonesian spices.