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cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
www.allrecipes.com
Easy white cupcakes get the sophisticated flavor of Champagne! They're perfect for celebrations and holidays.
www.allrecipes.com
Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
www.allrecipes.com
Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
www.delish.com
This classic French salad from Lyons is a perfect contrast in flavors and textures.
www.delish.com
A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
www.foodnetwork.com
Get Mustard-Marinated Flank Steak Recipe from Food Network
www.chowhound.com
Mint, sugar, and champagne: for playas only!
cooking.nytimes.com
Grated fresh pineapple and sparkling wine are the main ingredients in this cold, refreshing soup A garnish of toasted coconut continues the tropical theme It’s vacation as dessert.
www.allrecipes.com
An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
www.delish.com
Tuesday tastes better with French bistro style steak and potatoes on the menu.