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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A roux-thickened soup base made with chicken bouillon granules, half-and-half, and white wine serves as the background for shrimp and crab meat in this bisque seasoned with onion and white pepper.
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Try this shrimp scampi recipe served over pasta or simply with fresh bread to sop up the tasty white wine sauce.
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Highly flavorful beef bouillon soup made from beef oxtails.
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This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.
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Get Chorizo Nachos Recipe from Food Network
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This delicious green potato salad gets its color from pesto and flavor from white wine, perfect for St. Patrick's Day or a summer cookout.
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Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
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Bacon-wrapped pork roast! Wrapping the pork roast in bacon brings extra juiciness and flavor to the roast.
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The tradition Iranian mint-vinegar drink, Sekanjabin, made with honey and mint, is wonderfully refreshing on a hot summer day.
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Use this homemade Asian-style glaze with soy sauce, ginger, and vinegar while grilling meats to bring extra flavor to summertime grilling season.
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Parmesan-crusted chicken simmers in a buttery wine sauce for a moist, cheesy entree with a subtle nutty edge.