Search Results (11,380 found)
cooking.nytimes.com
This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears, heading in a French direction It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch
This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears, heading in a French direction It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch
Ingredients:
chicken thighs, olive oil, onion, thyme, bay leaf, white wine, basmati rice, mushrooms, chicken broth, butter, water, garlic, parsley
www.foodnetwork.com
Get Chicken Divan Casserole Recipe from Food Network
Get Chicken Divan Casserole Recipe from Food Network
Ingredients:
olive oil, breadcrumbs, chicken breasts, broccoli, parmesan, butter, flour, nutmeg, milk, sharp cheddar, chicken stock, dry white wine, paprika
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Get Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad Recipe from Food Network
Get Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad Recipe from Food Network
Ingredients:
salt, sugar, coriander seeds, fennel seeds, black peppercorns, bay leaves, dry white wine, salmon, dill, fennel bulbs, cucumber, endive
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Get Parker House Schrod (Fresh Catch of the Day) Recipe from Food Network
Get Parker House Schrod (Fresh Catch of the Day) Recipe from Food Network
Ingredients:
haddock, milk, lemon juice, worcestershire sauce, olive oil, paprika, crackers, butter, white wine, flour, sugar, salt, yeast, margarine, egg
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Get Mediterranean Bean and Bacon Soup Recipe from Food Network
Get Mediterranean Bean and Bacon Soup Recipe from Food Network
Ingredients:
plus, cloves, celery, carrots, bay leaf, onion, tomato paste, dry white wine, chicken stock, cannellini beans, kale, parmigiano reggiano
www.delish.com
Bi-Rite owner Sam Mogannam, who always uses a heritage-breed turkey, cooks the white and dark meats separately to prevent the breast from drying out before the tougher leg meat is fully cooked.
Bi-Rite owner Sam Mogannam, who always uses a heritage-breed turkey, cooks the white and dark meats separately to prevent the breast from drying out before the tougher leg meat is fully cooked.
Ingredients:
turkey, salt, olive oil, garlic, celery ribs, carrot, onion, tomato paste, dry white wine, butter, sage, thyme, flour
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Get Chicken or Beef Bolognese Recipe from Food Network
Get Chicken or Beef Bolognese Recipe from Food Network
Ingredients:
olive oil, chicken, white onion, carrots, celery, garlic, tomato paste, dry white wine, tomatoes, chicken stock, basil leaves, rigatoni
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Get Shrimp and Scallops in Garlic Cream Sauce Recipe from Food Network
Get Shrimp and Scallops in Garlic Cream Sauce Recipe from Food Network
Ingredients:
olive oil, cloves, shallots, white wine, parsley leaves, basil leaves, thyme leaves, heavy cream, scallops, shrimp, pasta, pecorino romano
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Get Lemony Shrimp Scampi with Orzo and Arugula Recipe from Food Network
Get Lemony Shrimp Scampi with Orzo and Arugula Recipe from Food Network
Ingredients:
pasta, olive oil, lemons, lemon juice, salt, black pepper, shallot, shrimp, dry white wine, baby arugula
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Get Lamb Kabobs Recipe from Food Network
Get Lamb Kabobs Recipe from Food Network
Ingredients:
lemon, red wine, onion, garlic, mint, rosemary, salt, black pepper, lamb, porcini mushrooms, pearl onions, yellow peppers, cherry tomatoes
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Get Risotto With Yogurt and Peas Recipe from Food Network
Get Risotto With Yogurt and Peas Recipe from Food Network
Ingredients:
chicken broth, parmesan, olive oil, shallots, arborio rice, dry white wine, peas, parsley, chives, marjoram, parmesan cheese, greek yogurt
cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
Ingredients:
shrimp, butter, salt, dry white wine, brandy, thyme, bay leaf, celery ribs, leeks, garlic, fennel bulb, rice, tomato paste