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cooking.nytimes.com
This is the version of the classic Martinez cocktail — the possible progenitor of the martini — that Frank Caiafa serves in the plush surroundings of the Waldorf-Astoria Hotel’s Peacock Alley bar It’s made in the “perfect” style (that is, with both sweet and dry vermouths) and is as elegant as it is potent.
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Use cream sherry to enrich a tasty mix of tomatoes, garlic, basil, mint, olive oil and hot pepper flakes. After steeping for two hours, use some of the liquid to flavor hot pasta. Add Asiago and fontina cheese, then toss everything together.
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Recipe for Wild Mushroom Bisque, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!
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A slightly sweet yeast dough made with rolled oats, molasses, whole wheat flour, and bread flour rests overnight to develop its wonderful flavor.
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An easy, yet healthy, delicious bread for bread machines. I just put it together one day and loved it!
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Easy to make Leek, Bacon, and Cheddar Mac and Cheese!
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Coffee, sherry, brown sugar, and soy sauce compose an interesting and tasty marinade for chicken -- some even claim this dish has made them quite popular with members of the opposite sex!
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A delicious and easy Red Snapper inspired by my best friend's father who is Chinese.
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Chef John's meatballs contain cooked rice along with ground turkey, making them especially tender and moist. They're simmered in an easy tomato sauce.
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Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!