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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.
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Olives are baked with wine, orange zest, rosemary and garlic in this lovely appetizer or hors d'oeuvre.
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A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to salmon steaks cooked in a white wine and teriyaki marinade.
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This recipe is by Linda Wells and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Honey Roasted Parsnip Bisque Recipe from Food Network
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A basket of warm mini-madeleines ends the meal at Rôtisserie Georgette in Manhattan But in the summer of 2017, the owner Georgette Farkas challenged one of her chefs, Stephanie Abrams, to come up with a savory version to pair with a predinner drink They’re easily made at home; the recipe produces a generous quantity
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A beef tenderloin filet is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.
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Get Scorpion Bowl Recipe from Food Network
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A wonderful selection of vegetables with a zippy brown mustard and cider vinegar dressing mixed in.
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This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness
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This chilled, spicy, Thai-inspired soba noodle salad with peanuts is great for picnics and barbecues.