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This recipe is by Marian Burros and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Colorado River of Cheese and Macaroni Recipe from Food Network
cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.
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Everyone needs a delicious, 20-minute pasta recipe in their repertoire, and this shrimp version is sure to become a favorite.
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Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
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Get Spanish Sangria Recipe from Food Network
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Ranch dressing mix is so handy to use in a million ways, and it's easy to make your own delicious version.
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Get Saffron Risotto with Butternut Squash Recipe from Food Network
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Get Grilled Artichokes with Bagna Cauda Recipe from Food Network
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Get Saffron Risotto with Butternut Squash Recipe from Food Network
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Fresh corn doesn't have to be eaten straight from the cob.