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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lightly breaded chicken breasts are bathed in a creamy tarragon and whole grain mustard sauce.
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This delicious and classy sandwich is a twist on the traditional recipe by substituting Gouda for Gruyere, adding a splash of white wine to the cheese sauce, and building it on San Francisco-style sourdough bread.
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.
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Get Mulled Wine Recipe from Food Network
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Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
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Pork tenderloin quickly braises while bacon, wine and herbs provide a long-cooked flavor to this company-worthy dish.
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Get Rosemary Roast Cornish Hens Recipe from Food Network
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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White wine and brandy are mixed with maraschino cherries and plenty of fruit in this sweet and colorful white sangria recipe.
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.