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A touch of yellow mustard gives this soy sauce-based marinade just a little zip. Your family will love these baked wings!
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In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.
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This mixed green salad recipe is full of flavor and filling enough to be a meal.
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These sweet and tangy onions make a delicious topping for grilled meats. You can even serve it on crackers as an appetizer.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Classic sauerkraut recipe with chopped apple and juniper berries.
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These flavorful steamed clams are not only easy and delicious they're also fast to make. Plus there's chorizo sausage involved!
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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A delicious blue cheese-yogurt salad dressing. You'll need plain whole-milk yogurt, mayonnaise, white wine vinegar, Worcestershire, and blue cheese.
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Tasty hot crab dip appetizer with lump crab meat, cream cheese, mayo, and seasonings.
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Chicken, mushrooms, and artichoke hearts are cooked in a light white wine sauce and tossed with pasta in this quick and easy weeknight dish.
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Chicken with Creamy Cassis Sauce! Chicken breasts lightly sautéed and served with a sauce made with cream, white wine, and creme de cassis, a liqueur made from blackcurrants.