Search Results (23,962 found)
cooking.nytimes.com
Fondue is a classic, communal, Alpine dish, and one that's easy to put together Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch
Fondue is a classic, communal, Alpine dish, and one that's easy to put together Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch
Ingredients:
baguette, potatoes, garlic, dry white wine, cornstarch, gruy, kirschwasser, cornichons, egg
www.foodnetwork.com
Get Glazed Carrots with Marjoram Recipe from Food Network
Get Glazed Carrots with Marjoram Recipe from Food Network
www.foodnetwork.com
Get Roasted Cauliflower Risotto Recipe from Food Network
Get Roasted Cauliflower Risotto Recipe from Food Network
Ingredients:
parsley, cauliflower, olive oil, almonds, onion, rice, garlic, dry white wine, chicken broth, butter, italian fontina
www.allrecipes.com
The sauce is good on just about anything from pork, chicken, and seafood.
The sauce is good on just about anything from pork, chicken, and seafood.
Ingredients:
red onion, red bell pepper, peppers, papaya, garlic, dry mustard, sugar, dry white wine, malt vinegar, water, lemon juice, yellow mustard
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by R. W. Apple Jr. and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
Ingredients:
dry white wine, olive oil, white wine vinegar, garlic, mint, thyme, oregano, tarragon, mixed mushrooms, celery ribs, parsley
www.allrecipes.com
This shrimp scampi is mmmmm good!
This shrimp scampi is mmmmm good!
Ingredients:
olive oil, shrimp, flour, dry white wine, worcestershire sauce, cloves, lemon juice, chicken broth, butter, parsley
www.allrecipes.com
A refreshing alternative to the usual lemon, garlic, rosemary seasoning for lamb. This tangy lime and white wine sauce will be a sure hit. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.
A refreshing alternative to the usual lemon, garlic, rosemary seasoning for lamb. This tangy lime and white wine sauce will be a sure hit. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.
www.allrecipes.com
Lemon halves and garlic flavor the inside of this simple, happy, roast chicken.
Lemon halves and garlic flavor the inside of this simple, happy, roast chicken.
www.allrecipes.com
Chicken is breaded and browned, then baked in a reduction of orange juice and white wine, before being topped off with a splash of Grand Marinier. Absolutely the BEST Chicken recipe ever.
Chicken is breaded and browned, then baked in a reduction of orange juice and white wine, before being topped off with a splash of Grand Marinier. Absolutely the BEST Chicken recipe ever.
Ingredients:
bone, milk, bread crumbs, parmesan cheese, parsley, olive oil, orange, dry white wine, orange juice, chicken broth, orange liqueur
www.allrecipes.com
Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
Ingredients:
bread crumbs, bone, olive oil, dry white wine, savory, salt, mushrooms, lemon juice, honey mustard
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fava beans, vegetable broth, butter, spring garlic, shallots, arborio rice, dry white wine, lemon, zucchini, pecorino cheese, lemon juice