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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
cooking.nytimes.com
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer) But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan
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Lobster bathed in wine is insanely tasty.
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This mellow sweet potato and cabbage soup with turkey bratwurst is made in the slow cooker.
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Get Butternut Squash Risotto Recipe from Food Network
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If you love lemon and garlic, you'll love this chicken thigh recipe with lemon-garlic cream sauce whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
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Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
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This recipe calls for gin to chill overnight with lemon, lime, and orange slices before being mixed with white wine, orange juice, cranberry juice concentrate, tonic water, and pomegranate seeds for a fruity sangria that is sure to please your party guests.
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.