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cooking.nytimes.com
White beans and pesto or pistou (pesto without the pine nuts) always make a nice marriage Thin the pistou with a little extra olive oil so that you can drizzle it over the rich-tasting purée.
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These jumbo muffins are stuffed with a creamy strawberry filling and are perfect for sharing.
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Use your blender to make a poppy seed dressing to top a salad of lettuce, mandarin oranges, green onions, and almonds with this recipe.
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Get Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce Recipe from Food Network
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Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
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Leeks add a mild oniony flavor to these terrific mashed potatoes.
Ingredients: potatoes, leek white, salt, milk, butter
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Bacon and white wine make this skillet turkey, by Lindsay Ostrom of Pinch Of Yum, a welcome twist on the standard holiday fare.
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Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
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Want to say "be mine" in style? Present your beloved with a cluster of white chocolate-vanilla candies tucked into a nest of dark chocolate curls.