Search Results (11,309 found)
cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
www.foodnetwork.com
Get Spice Rubbed Smoked Ribs with Maple-Horseradish Baste Recipe from Food Network
www.allrecipes.com
Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
www.allrecipes.com
Use real chicken fat (schmaltz) to make this chopped liver the best ever. Served with matzos, it makes a perfect seder appetizer.
www.allrecipes.com
Make your own instant soup mix with non-fat dry milk, chicken boullion granules, seasonings and thickening agents.
www.delish.com
Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
www.chowhound.com
This over-the-top foie-gras-stuffed burger with truffles was inspired by Daniel Boulud’s famous DB Burger.
www.chowhound.com
This recipe is quick and easy to make. Its an adaptation of favorite salad from a bistro I used to work at. The chef would never give me his secret recipe, but...
www.foodnetwork.com
Get Grilled Striped Bass with Oranges and Watercress Recipe from Food Network
www.foodnetwork.com
Get Jerk Chicken Nachos Recipe from Food Network
www.delish.com
Make dinner an instant fiesta with this killer soup.