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This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Make your own salt-and-vinegar potato chips using the DIY recipe and just a handful of ingredients.
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Get Crayfish Sushi Recipe from Food Network
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A simple dill dip recipe made with fresh dill and dried dill weed, mayonnaise, and sour cream.
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Add the delicious flavor of wine to your cake with this tasty glaze.
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Mushrooms are sauteed with your favorite herbs and white wine.
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Get Dom's Salsa and Guacamole Recipe from Food Network
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Orange juice and grated orange peel add strong citrus flavor to this homemade salad dressing.
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Use this sweet-onion relish as a topping for grilled sirloin steak.
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This classic French salad from Lyons is a perfect contrast in flavors and textures.
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A big slice of ham, with a fruity marinade of sparkling grape juice, orange juice and spices.
cooking.nytimes.com
This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
Ingredients: cloves, good bread, red wine, eggs