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cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Try these Chicago-style dogs for a twist on the classic hot dog.
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Get Yachtsman's Oysters with Fennel-Coriander Mignonette Recipe from Food Network
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White wine with a splash of black currant flavored liqueur makes a refreshing drink.
Ingredients: white wine, liqueur
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Get Sweet Onion Mignonette Recipe from Food Network
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A classic turkey gravy recipe.
Ingredients: white wine, butter, flour, chicken, herbs
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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Garlic is perfumed and cooked in olive oil, then mushrooms are stirred in and a splash of balsamic vinegar and white wine are added. Two minutes later this terrific appetizer is ready for four lucky guests.
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Tangy and salty pickled onions are delicious on your favorite sandwich or burgers.
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Ruby-red grapefruit juice and bright red Campari give this bubbly cocktail a pretty, pink hue.
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Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
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Get Mayonnaise Recipe from Food Network