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Chicken breasts are stewed in a white wine flavored broth. Terrific served over baked potatoes or pasta.
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Smoky bacon brings tons of flavor to this creamy pasta.
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Get Clams with Pancetta and Scallions Recipe from Food Network
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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White pizza sauce, made with milk, Parmesan cheese, and garlic, is a great alternative to a red sauce on pizza or pasta or even chicken.
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Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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This citrus mulled wine from Crazy Ex-Girlfriend star Gabrielle Ruiz is warm and fragrant with cloves, allspice, cinnamon, and star anise, and may become part...
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Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.
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This simple wine-reduction sauce with beef broth and butter is delicious drizzled over steak.
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Get 10-Minute White Bean Soup with Toasted Cheese and Tomato Recipe from Food Network
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Who needs mozzarella when there's burrata? (Just kidding, we want all the cheese.)