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This is a soup that I came up with a few years ago. After being invited to a holiday party, we were told by the hostess if we wished to bring a dish it was welcome...
cooking.nytimes.com
A delicious salad that works equally well warm or at room temperature.
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Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.
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Get Sauteed Onions and Peppers Recipe from Food Network
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Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.
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"On a recent trip to Southern France, I was taken with how the air smelled like herbes de Provence," says Food and Wine's Marcia Kiesel. The herbs in the famous blend are delicious with lamb.
cooking.nytimes.com
This recipe is by Trish Hall and takes 34 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Aaaah...rosemary-herbed chicken breasts braised in Marsala wine with portobello mushrooms and onion, then topped with melting mozzarella.
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I first learned to make these during my university years and I won't say exactly how long ago that was! Sharon Giardetti, my room mate and dear friend, used...
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White wine and brandy are mixed with maraschino cherries and plenty of fruit in this sweet and colorful white sangria recipe.
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A tarragon-wine marinade sets the stage for a delectable chicken and asparagus dish overlaid with hollandaise sauce and cheddar cheese.
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With white wine and Galliano.