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cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
cooking.nytimes.com
This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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Get Lemon Chicken Breasts Recipe from Food Network
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New potatoes coated in a rosemary and garlic marinade then skewered and grilled.
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A cocktail recipe for a light white wine cooler to serve on a hot day.
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Get Grilled Peaches with Mascarpone Cheese Recipe from Food Network
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Peas and pancetta are pan-fried in white wine and thyme creating a flavorful Italian-inspired side dish.
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Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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A classic baked oyster recipe from San Francisco chef Jennifer Puccio.
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Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas.
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Get Pasta with Pancetta and Leeks Recipe from Food Network
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Get Grilled Seppioline Recipe from Food Network