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cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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Turkey bacon, cauliflower, green pepper and Cheddar cheese make this a crowd-pleasing soup, and it's so easily prepared in a Instant Pot®!
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Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.
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Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share...
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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Spectacularly different! Originally submitted to ThanksgivingRecipe.com.
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Get Steamed Black Bass with Kombu Noodles and Mushroom Dashi Recipe from Food Network
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Get Baby Spinach Salad with Mandarin Orange and Red Onions Recipe from Food Network