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This classic French sauce of butter, wine, and cream is a luxurious accompaniment to fish.
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A lemony pilaf is a perfect showcase for this delicate grain. For an even more flavorful pilaf, use vegetable stock in place of the water.
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This recipe is by Bryan Miller and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Demi-Glace Recipe from Food Network
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
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Get Veal Osso Buco Recipe from Food Network
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A spicy coconut curry sauce complements the rich flavor of duck legs. Serve over rice noodles.
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White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
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Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.
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An extra spicy apple pie that uses every spice in the cabinet - cinnamon, nutmeg, coriander, allspice, and cloves.