Search Results (16,818 found)
cooking.nytimes.com
This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Recipe for Jerk Pork Tenderloin, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
www.foodnetwork.com
Get Campari Cooler Recipe from Food Network
www.allrecipes.com
This mango, tomato, and nectarine salsa blends sweet and spicy flavors into a unique dip or topping that can be served hot or cold.
www.foodnetwork.com
Get Tangerine Chicken Under a Brick Recipe from Food Network
www.chowhound.com
This simple raspberry sorbet recipe uses only four ingredients to produce a light, refreshing frozen dessert.
www.foodnetwork.com
Get Dirty Pickle Recipe from Food Network
Ingredients: vodka, vermouth, pickle juice, okra
www.chowhound.com
A simple orange and gin cocktail.
www.allrecipes.com
Flounder is baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine.
www.allrecipes.com
Enjoy all the flavor of traditional stuffed cabbage without all the work thanks to this simple recipe for unstuffed cabbage soup!
www.allrecipes.com
A delicious, mildly spicy salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads!