Search Results (1,001 found)
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Rice is simmered in chicken broth with jalapenos, green onions, and sherry, then tossed with cilantro and parsley for a spicy and unique side dish.
cooking.nytimes.com
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
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This is an easy-to-make, light and zesty Mediterranean-flavored hummus. A hit with my friends and family, this is great as an appetizer, side dish, or versatile dip for veggies, pita or chips.
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The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
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A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.
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A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
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This big, juicy chicken is roasted with a mix of sage, orange zest, fennel seed, and butter rubbed under the skin.
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Short ribs are a great cut for dinner parties, because you can braise them a day or two in advance.
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A quick stir-fry recipe of tofu and snow peas with a little spice from red pepper flakes.
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This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.