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This classic French sauce of butter, wine, and cream is a luxurious accompaniment to fish.
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Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special.
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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Greek Meatball Hero Recipe from Food Network
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"Baked beans were a treat on special-occasion Sundays," says West Hartford, CT, chef Billy Grant.
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Get Sicilian Chunk Vegetable Salad Recipe from Food Network
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Jazz up your cranberry sauce this year with the addition of pomegranate seeds and port wine to your traditional Thanksgiving table side dish.
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Blending tomato, onion, cucumber, and bell pepper with olive oil and vinegar makes a quick, cold, and fresh classic Spanish soup.
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Charmoula, the intense Moroccan spice sauce, tastes wonderful with fish as well as chicken. Keep an eye on the spices as they toast in the dry pan so that they don't burn.
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Because tomatoes are technically fruit, they work very well in this colorful and savory take on fruit salad Try to find interesting grape varieties (like Concord, Himrod and Niagara), which have spicy skins and a more complex flavor than regular red and green seedless Then go lightly on the vinegar and pepper — you want just enough to bring out the flavors of the fruits, but not enough to take over the bowl.
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Sekanjabin is a refreshing Persian drink. This recipe makes a ginger-flavored syrup which, when stirred into water, makes a spicy, refreshing soft drink.