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Your typical takeout order has nothing on this homemade version.
cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This sauce is served at the Inn at Little Washington with its signature dish, "Filet Mignon" of Rare Tuna.
www.allrecipes.com
The flavorful heat of wasabi wakes up the senses in a Japanese fusion-style deviled egg.
cooking.nytimes.com
Tomato jam is a strong reminder that tomatoes are, indeed, a fruit They produce a delicious, spreadable, not-too-sweet jam that gives ketchup a run for its money Adding in aromatics like crushed garlic, herbs or whole dried chiles can deepen the jam's flavor, making it firmly savory
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Get Green Salad and Napa Wine Vinaigrette Recipe from Food Network
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
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Get Honeydew Melon Soup with Ice Wine Recipe from Food Network
www.allrecipes.com
A quick vinaigrette dresses this salad of mixed greens, baby cucumbers, and strawberries.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine