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Lamb ribs are marinated in a wine honey mixture that's a mashup of Middle Eastern and European flavors, then roasted until tender.
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This is a great easy prawn marinade. We put them out as appetizers, but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread!
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Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
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This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine.
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We've found a way to make this classic onion soup in just under an hour...we use beef broth and dry white wine to add flavor to the sautéed onions, and the cheesy bread topping is just about irresistible.
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Put together this easy baked shrimp scampi recipe with a flavorful sauce made with mustard, white wine, lemon juice, and sweet onion.
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Get Iceberg Lettuce Salad Recipe from Food Network
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Heres a delectable French classic that never seems to go out of style. The sauce takes only a few minutes to make, but if you prefer you can serve the chicken without it. Green beans are a good accompaniment.
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Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.
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Get Soy Beurre Blanc Recipe from Food Network
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The sharp flavor of spinach wilted in oil combines perfectly with fresh scallops sauteed lightly in garlic and oil, tossed with hot fettuccine, and served with a delectable sauce of cream of mushroom soup, fresh mushrooms and white wine.
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Get Saffron Halibut Packets Recipe from Food Network