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I love sauerkraut, but a lot of it — canned or bagged — tastes like it's packed in battery acid. The flavor of the kraut itself may be good, but the...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sausage-Provolone Patties With Fried Eggs Recipe from Food Network
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Clams are steamed in a savory sauce featuring seafood stock, white wine, garlic, fennel and red pepper flakes. Served with crusty bread for dipping, this is an amazing dish that can't be beat!
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A wonderful shrimp soup flavored with feta cheese, clam juice, white wine & tomatoes. Even the pickiest eaters in my family love it! Pinot Grigio is suggested for the wine.
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It's about that thyme for chicken and mushrooms.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Boneless pork loin is roasted with baby portabella mushrooms, garlic, and wine, and then is served with a quick and easy seasoned pan sauce.
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Here's an easy and budget-friendly chicken dish that calls for chicken leg quarters to be simmered to tenderness with white wine, brandy, and mushrooms. It's a different version of the beloved Chicken Cacciatore.
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Cucumber vodka, elderflower liqueur, Sauvignon Blanc, limeade, and rosewater make up the Minted Rosemary Rose cocktail, your new home happy hour favorite!
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Two kinds of canned soup -- cream of mushroom and cream of asparagus --are paired with canned crab and white wine for this easy crab bisque. Elegant and quick, and no one needs to know how quick!