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Brussels sprouts are roasted with apples and cauliflower and tossed with golden raisins and walnuts for a sweet and savory side dish.
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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.
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Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
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This recipe is traditionally served with German sausages.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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Get Monster Muffaletta Recipe from Food Network
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Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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This recipe has grapes muddled with pisco then topped with champagne or sparkling wine for a light and floral cocktail.
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This kale salad with cilantro, mint, and peanuts is tossed in a peanut dressing creating a refreshing and hearty meal.
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.