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Cucumbers, colorful bell peppers, tomatoes, and red onion star in this tangy salad. Let the veggies marinate for four hours or overnight for the best flavor.
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
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Make the most of the brief, sweet season for tart cherries with this fresh and icy cherry sorbet that doesn't need an ice cream freezer. Dry white wine adds to the sophisticated flavor.
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For this smoky version of eggplant Parmesan, Sam Calagione and Marnie Old looked for a beer and a wine that could stand up to the grilled eggplant without overwhelming it. They chose Guinness and a cherry-tinged Rioja.
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In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
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Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
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With a stovetop pressure cooker, this authentic Italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking!
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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
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This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Wine Country Potato Salad, Patatosalata Recipe from Food Network